BROWN CABBAGE SOUP - BRUNKåLSSUPPE
Make and share this Brown Cabbage Soup - Brunkålssuppe recipe from Food.com.
Provided by ElaineAnn
Categories Danish
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed.
- Once the cabbage has become a nice brown color, the warm stock is poured over, the salt and peppercorns are added and, if the color is not quite brown enough, a few drops of browning may be added.
- Cover the saucepan with a lid. The soup requires a further 2 hours of simmering before it is ready.
Nutrition Facts : Calories 134.7, Fat 8.6, SaturatedFat 5.2, Cholesterol 20.4, Sodium 1125, Carbohydrate 10.7, Fiber 3.5, Sugar 7.5, Protein 5.9
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.
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.
SCANDINAVIAN BROWN CABBAGE SOUP
Provided by Nika Standen Hazelton
Categories Soup/Stew Spice Winter Cabbage House & Garden
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Melt butter in heavy kettle. Stir in sugar and cook until browned. Do not scorch. Add cabbage and cook 3 minutes, stirring constantly. Add remaining ingredients. Simmer covered about 1 hour.
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