CREAMY SAUSAGE & CABBAGE SOUP
This creamy Cabbage Soup contains smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth.
Provided by Holly Nilsson
Categories Soup
Time 35m
Number Of Ingredients 15
Steps:
- Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
- Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
- Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
- Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
- Remove from heat and stir in dill and parsley.
Nutrition Facts : Calories 307 kcal, Carbohydrate 12 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PHEASANT AND CABBAGE CHOWDER
Provided by Food Network
Categories main-dish
Time 4h5m
Yield about 12 cups, or 6 to 8 main-
Number Of Ingredients 18
Steps:
- With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer.
- Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours.
- Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like)
- Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
- Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
- Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.
CABBAGE CHOWDER
This creamy, tasty soup is the perfect dish for a cool winter day. I love the caraway seeds which provide a wonderful flavor.-Doris Ratcliff, Stouffville, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.
Nutrition Facts :
POTATO CABBAGE CHOWDER
HOME ALONE? Well, Here is a recipe for supper tonight and lunch tomorrow. The yield on this chowder is only 5 cups, just enough. This chowder is QUICK, EASY, TASTY, and has all those GOOD for you VEGGIES.
Provided by Sandylee
Categories Chowders
Time 30m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In medium saucepan, combine broth and potatoes.
- Bring to a boil.
- Reduce heat, cover and simmer 8 minutes or until tender.
- Cool slightly.
- Place 1 cup potato mixture in blender,.
- Add milk, cover and blend 30 seconds.
- Return to saucepan.
- Stir in remaining ingredients.
- Cook over medium heat 5 minutes or until cabbage is crisp-tender.
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
HAM, POTATO, AND CABBAGE CHOWDER
Was looking for a way to use leftover ham and cabbage my father-in-law had grown in his garden and here is what I came up with. My hubby ate three bowls until he couldn't eat anymore.
Provided by Sherri at the Beach
Categories Chowders
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender.
- Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter.
- Serve hot with saltine crackers on the side, if desired.
Nutrition Facts : Calories 443, Fat 17.8, SaturatedFat 9.2, Cholesterol 66.9, Sodium 2570.2, Carbohydrate 43.6, Fiber 7.1, Sugar 7.6, Protein 28
CREAMY CABBAGE CHOWDER
If you like cabbage you will really enjoy this chowder. We saw a recipe for a creamy cabbage soup but it just seemed too boring so we added little bits of this and that and made something that actually turned out to be very filling and tasty. Nothing fancy here ... add extra things you thing you might enjoy like a protein .....
Provided by Maggie M
Categories Chowders
Number Of Ingredients 19
Steps:
- 1. In dutch oven melt butter then add the onion and celery and saute until tender. Stir in the garlic and cook for 1 minute.
- 2. Add cabbage, carrot, potato, dill weed, cayenne pepper, cubed potato and broth. Bring to a boil then drop heat down to simmer and cook until the cabbage is tender.
- 3. In small bowl whisk the cornstarch and cold water together to make a slurry. Add to the hot soup, stir and simmer until thickened.
- 4. Add the milk and stir to blend. Simmer until thickened. If the chowder is a bit too thick add more milk until you reach desired consistency. Sprinkle in the pepper jack cheese and the corn. Simmer - stirring frequently - until the cheese has melted and the chowder is warmed through. Salt and pepper to taste then serve with preferred garnishes.
BAVARIAN CABBAGE CHOWDER
My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.
Provided by OceanLuvinGranny
Categories Chowders
Time 3h20m
Yield 1 Chowder, 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes and drain.
- Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
- Set aside.
- Saute onion and celery in margarine until tender and reduced.
- Cook cabbage until tender and drain.
- Put everything in crock pot.
- Add half and half, milk and the reserved liquids from the cooked veggies.
- Stir well
- Cook on high stirring frequently for three hours.
- Serve in bowls.
- PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
- Sprinkle pepper into soup if you desire.
Nutrition Facts : Calories 377.8, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.9, Sodium 374.2, Carbohydrate 75, Fiber 12.2, Sugar 11.3, Protein 10.8
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