CABBAGE SOUP
My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
HEALING CABBAGE SOUP
My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!
Provided by JGCASE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g
CABBAGE FAT-BURNING SOUP
This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 20.7 g, Fat 0.5 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 483.1 mg, Sugar 12.1 g
OLD FASHIONED CABBAGE SOUP
Make and share this Old Fashioned Cabbage Soup recipe from Food.com.
Provided by pink cook
Categories Stew
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Put cabbage in soup pot or a Dutch oven. Add potato cubes.
- Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
- Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
- In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
- Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
- Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
- Taste seasonings and serve warm with fresh bread slices.
Nutrition Facts : Calories 325.9, Fat 3.3, SaturatedFat 0.9, Sodium 2742.5, Carbohydrate 58.7, Fiber 10.1, Sugar 14.6, Protein 17.9
OLD-WORLD CABBAGE SOUP
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
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.
COUNTRY CABBAGE SOUP
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12-14 servings (3-1/4 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
OLD-WORLD CABBAGE SOUP
Steps:
- Place chopped cabbage into an 8-quart soup pot. Microwave diced carrot in 2 tablespoons water for 6 minutes on high. Microwave diced celery in 2 tablespoons water for 4 minutes on high. Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes. Reduce heat to simmer and cook for 2 to 3 hours. Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
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