CABBAGE SOUP
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
- Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams
SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
CABBAGE BARLEY SOUP
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner-they ate the whole pot! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 6h30m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
HEALING MUSHROOM AND CABBAGE SOUP
This Mushroom and Cabbage Soup has an earthy, sweet, umami taste and is incredibly healing.
Provided by Ingrid DeHart
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Slice mushrooms, if using shiitake discard the stems or save for stock.
- Heat coconut oil in a large pot over medium heat.
- Add onions and celery and sauté for 5 minutes or until translucent.
- Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
- Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
- Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
- Simmer covered for 30 minutes to develop flavors.
- Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
- Taste to adjust salt.
- Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.
Nutrition Facts : Calories 116 calories, Sugar 6.1 g, Sodium 345.4 mg, Fat 4.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 6.1 g, Protein 4.8 g, Cholesterol 0 mg
CABBAGE AND MUSHROOM SOUP
Make and share this Cabbage and Mushroom Soup recipe from Food.com.
Provided by nemokitty
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup broth in large saucepan. Add onions, mushrooms and garlic, sauteeing till onions are soft, 3 minutes.
- Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.
CABBAGE ROLLS WITH MUSHROOM SOUP
Make and share this Cabbage Rolls With Mushroom Soup recipe from Food.com.
Provided by Witch Doctor
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
- Add rice, meat, salt, and pepper.
- Stir just to mix well.
- Remove from heat.
- Remove core from cabbage.
- Place whole head in a large kettle filled with boiling water.
- Cover and cook for 3 minutes.
- Remove softened outer leaves.
- Take out all large leaves
- Cut thick center stem from each leaf.
- Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
- Put stuffed cabbage leaves with seam down close to each other on a frying pan.
- Do not make more than 2 layers.
- Combine beef broth and mushroom soup; Pour over cabbage rolls.
- Bake in a well heated (350 degree) oven for 1 1/2 hours.
CABBAGE CASSEROLE
Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 749mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
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