Cabbage Soupmy Version Recipes

CABBAGE SOUP....MY VERSION

Steps:

• Place everything, except the ground beef, into a large 8-quart pan. Break the ground beef into small pieces. and place on top of the cabbage mixture. Place lid on top and cook on med for 45 minutes, stirring every 10 minutes. Cook until the onions soft and ground beef is completely cooked. Cabbage should be a tender crisp.
• Serve with dinner rolls, or bread, if desired.
• ***You can use Low Sodium Beef Boullion Cubes if you'd like.
• NOTE******Inspite of how the pic looks, this soup does NOT have a heavy tomato flavor to it. But it does have great flavor.

CABBAGE AND PARMESAN SOUP WITH BARLEY

Steps:

• Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
• Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.

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.