Cabbage And Pasta Soup Recipes

CABBAGE SOUP WITH ORZO PASTA

Steps:

• Boil the orzo pasta according to the package. Al dente is best.Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
• Grab a 3.5-quart sauté pan and add the olive oil over medium heat.
• Next, add the onion and simmer until the onion is translucent.
• Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
• Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
• Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend.
• Finish with fresh chopped parsley.
• When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.

CABBAGE AND PASTA SOUP

Steps:

• Add a splash of olive oil to a pot over medium heat. Add pancetta. Cook until meat starts to lightly brown then add cabbage. When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air. Pour in stock and cook for 30 minutes. Toss in pasta and cook according to packet instructions. To serve, ladle soup into bowls and sprinkle a little grated Parmesan cheese.
• The Culinary Chase's Note: It's not necessary to add any salt as there will be plenty from the meat and stock. If you like, finish with freshly ground black pepper Enjoy!

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

CABBAGE ROLL SOUP

Steps:

• Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.

CABBAGE AND PASTA SOUP

Steps:

• Heat oil in big stock pot.
• Add cabbage and cook for 2 minutes.
• Add chicken stock.
• Simmer for 30 min.
• With the lid on.
• Add pasta,continue cooking for 15 minutes until pasta is done.

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

CABBAGE AND PASTA SOUP

Steps:

• Cut the cabbage roll into thin strips. To do this, roll the leaves into cigar shapes and cut with a very sharp knife.
• Heat the olive oil. Trim excess fat from baco, dice meat and fry the bacon, garlic and cabbage for 2 minutes.
• Pour over the stock, season with salt and pepper and cooke on a moderate heat for 15 minutes.
• Sprinkle over a little permesan cheese just before serving the soup.