Baked Cabbage Soup Recipes

CABBAGE SOUP

Cabbage Soup image

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

Ingredients

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

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.

BAKED CABBAGE SOUP

Baked Cabbage Soup image

An easy way to make every day ingredients into an elegant meal. I got the orginal recipe from an Italian cooking magazine but have changed out both the cheese and meat depending on what I have. I've listed what I've used below.

Provided by thistleridge

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon bacon fat
4 cups chopped cabbage
2 slices toasted whole wheat bread
1 cup bacon or 1 cup prosciutto
8 ounces swiss cheese or 8 ounces provolone cheese
1 quart chicken stock or 1 quart vegetable stock

Steps:

In a pot, saute chopped cabbage, and cook until wilted.
Line the bottom of a deep, ovenproof pot with toasted wheat bread. Top with the cooked cabbage mixture.
Add the julienned meat of your choice and a layer of your cheese of choice.
Add chicken or vegetable stock, cover, and place in a 350 oven for 1 hour. Remove the lid during the last 20 minutesofbaking so the top can brown.

Nutrition Facts : Calories 359.9, Fat 21.4, SaturatedFat 11.9, Cholesterol 73.5, Sodium 886.6, Carbohydrate 19.7, Fiber 2.6, Sugar 8, Protein 23

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