CABBAGE AND ZUCCHINI
A great side dish that complements any entree.
Categories Side Items Side Dish Side Items Side Dish
Yield 8
Number Of Ingredients 6
Steps:
- Heat the skillet over a medium flame.
- Add about half the cabbage and zucchini and season with half of the seasonings, stir.
- Add the remaining cabbage, zucchini and seasonings, stirring really well.
- Cover and simmer on a low flame until the cabbage is soft (about 30 - 60 minutes).
- The vegetables need no oil or water as they will naturally release a lot of moisture. Also, the cabbage will reduce by half as it softens. You can omit the garlic and onion powder, salt and pepper and season any way you like.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
CABBAGE BORSHT
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Provided by STAR20
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
- In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g
CABBAGE BORSCHT
This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.
Provided by marjorie knight
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients in water, in large pot.
- Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
- Season well with salt and pepper.
- Let sit overnight in refrigerator,this improves the flavor.
- Remove bay leaf and then reheat.
- This freezes well.
Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2
CABBAGE BORSCH
This is my favourite soup. It's my friend Judy's mothers recipe. I have changed it slightly to accommodate my family's taste. This is very easy to make and keeps well.
Provided by Baby Kato
Categories Kosher
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place roast or steak in a big pot.
- Cover meat completely with water.
- Cover with lid and let come to a boil.
- After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
- Remove meat from pot and shred with fork.
- Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
- Season with salt and pepper, add lemon juice and sugar to taste.
- Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.
Nutrition Facts : Calories 489, Fat 25.7, SaturatedFat 10.2, Cholesterol 81.7, Sodium 967.9, Carbohydrate 43.3, Fiber 7.3, Sugar 22.1, Protein 25
RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
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