Cabbage Soup I Recipes

CABBAGE SOUP

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.

CABBAGE SOUP

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.

HEALING CABBAGE SOUP

Steps:

• In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
• Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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 FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

MOM'S CABBAGE SOUP

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.