SWEET AND SOUR CABBAGE SOUP
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
- Add the beef and continue to cook for 1 more hour.
- Adjust the seasoning and remove from the heat.
SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
SWEET-AND-SOUR CABBAGE
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.
SWEET N "SAUR" CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
TANGY SWEET & SOUR CABBAGE SOUP
A family favorite, I took bits and pieces from several recipes and tweaked it to our preferences. The first time I made this, I used the juice of 2 lemons, which was not enough, and probably 1 cup of brown sugar or a bit more, which was about right. In addition to the lemon juice, I added a bit of cider vinegar as well - the soup needed more of a sour taste. Turned out great!
Provided by Michelle Berteig
Categories Low Cholesterol
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, brown meat on all sides in olive oil under medium high heat. Season the meat with salt, pepper, or your favorite spices while cooking. When browned all over, remove the meat to a separate plate.
- Add the onion, parsnips, carrots and celery to the pot, plus a little more oil (if needed to prevent sticking). Cook over medium heat, stirring often, until browned and softened.
- Add in the can of stewed tomatoes, cutting up the large slices of tomatoes into smaller pieces.
- Add in the cans of beef consomme and 3 cans of water. You can also use beef broth or French onion soup as well.
- Place the meat back into the pot. Bring to a boil over high heat, then reduce heat to low, cover and simmer for one hour.
- After one hour, add the cabbage and sauerkraut to the pot. Again, bring to a boil, cover, and simmer on low heat for another hour.
- After another hour has gone by, add the juice of 2 or 3 lemons to the soup and the brown sugar. You may need more of each to taste, the soup should definitely be sweet, and sour.
- Enjoy!
SWEET AND SOUR CABBAGE SOUP
One of my absolute favorite soups is sweet and sour cabbage soup. Since I haven't been able to get to my usual place lately to get my fix, I've been having a terrible craving. So I decided to do something about it. After going through recipe after recipe that didn't come close to what I have become accustomed to, I came to...
Provided by Robert Kimmons
Categories Vegetable Soup
Time 6h15m
Number Of Ingredients 11
Steps:
- 1. In a large crock pot or stock pot add all of the ingredients, except for the cabbage. Note that if you less of a tang to your soup, adjust the vinegar from ½ a cup to 1/3 of a cup. If you want a sweeter soup, just increase the measurement by a tablespoon at a time and taste test it until satisfied. Start heating all the ingredients on high if cooking in a crock pot and over medium heat if cooking on the stove top.
- 2. Core the head of cabbage. Cut into quarters and slice the quarters into one inch segments, keeping the shape of the wedge. Then cut the wedge in the other direction so that you end up with spoon sized pieces of cabbage. Add the cut cabbage to the broth, working the cabbage down into the pot as much as possible.
- 3. Cook until cabbage is soft. I cooked mine in the crock pot for six hours on the high setting. Four probably would have been enough, but you can try it and judge for yourself. If cooking on the stove top, this should be about an hour and a half to two hours over medium heat.
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CROCK POT SWEET AND SOUR CABBAGE SOUP RECIPE - (4.4/5)
Provided by á-24577
Number Of Ingredients 10
Steps:
- I used my 4-Quart slow cooker. In your slow cooker, combine the cabbage, onion, broth, tomatoes with their juices, tomato paste, salt, pepper, vinegar and brown sugar. Stir to mix everything together. Cover and cook on LOW for 6 to 8 hours, or until the cabbage is very tender. Season to taste with additional salt and pepper. Serve in bowls and dollop with a spoonful of yogurt or sour cream.
HUNGARIAN SWEET 'N' SOUR CABBAGE SOUP
Make and share this Hungarian Sweet 'n' Sour Cabbage Soup recipe from Food.com.
Provided by teresas
Categories Stew
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a soup pot over medium heat.
- Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
- Stir in the paprika, and cook for 1 minute while stirring continuously.
- Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
- Simmer for 5 minutes.
- Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
- Add the honey.
- Season the soup with the salt and pepper and the optional smoked paprika.
Nutrition Facts : Calories 83.4, Fat 2.2, SaturatedFat 0.3, Sodium 121.3, Carbohydrate 16, Fiber 4.2, Sugar 9, Protein 2.6
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