MOM'S CABBAGE SOUP
Make and share this Mom's Cabbage Soup recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 1h50m
Yield 14 cups
Number Of Ingredients 12
Steps:
- Heat oil over medium heat; add onion, shallot and celery.
- Cook for 10 minutes.
- Add rest of ingredients; bring to a boil.
- Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
- Add parsley and simmer a few minutes.
Nutrition Facts : Calories 40.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 862.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.8, Protein 1.5
MOM'S CABBAGE PATCH SOUP
This is a yummy recipe for when it's cold outside.
Provided by Brandy Bender
Categories Vegetable Soup
Time 4h10m
Number Of Ingredients 9
Steps:
- 1. Chop Cabbage Heads into 4 Wedges, Chop up all Vegetables.
- 2. Brown The Ground Beef, Add with all of the Vegetables into a Roaster. Add The 6 cups of Water, Celery Salt and all of the Buillion Cubes.
- 3. Set Roaster at 300 degrees and let simmer for 4 hours. Add Tomato Sauce (optional) and add Salt and Pepper to your liking. Enjoy!
MOM'S CABBAGE VEGETABLE SOUP
Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.
Provided by Kathie Carr
Categories Vegetable Soup
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
- 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.
MOM'S YUMMY CABBAGE SOUP (EVEN IF YOU DON'T LIKE CABBAGE!)
This recipe I received from my mom several years ago. I am not a big fan of cabbage normally, but I LOVE this soup. It's even better the next day. And it's so easy. Perfect for a cold winter's day, wonderful with a salad and some good hot bread.
Provided by AndreaVT96
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, put cut-up cabbage and raw ground beef, diced onion and all ingredients EXCEPT for the tomato paste.
- Cover with a lid and cook over medium heat until the meat and cabbage are done. (NOTE: You do not have to drain the fat from the ground beef.) (The cabbage and beef usually get done at about the same time--if not, just cook a little longer till the cabbage is done.).
- Turn heat down to low, add the tomato paste and cook about 15 minutes longer.
- I usually add a little salt and pepper as I cook, then season again to taste when the soup is finished.
Nutrition Facts : Calories 183.3, Fat 6, SaturatedFat 2.4, Cholesterol 36.9, Sodium 437.7, Carbohydrate 20, Fiber 4.2, Sugar 14.2, Protein 14.6
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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