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 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.

CARAMELIZED CABBAGE AND WALNUT PASTA

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.