Gingery Beef And Cabbage Soup Recipes

CHINESE CABBAGE AND GINGER SOUP

Steps:

• Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

GINGER BEEF AND CABBAGE- LOW CARB

Steps:

• mix marinade and rub all over steak.
• place in a plastic bag and marinate overnight, refrigerated.
• add onions to crockpot, then cabbage.
• sprinkle with sesame oil, saki, salt, pepper.
• remove london broil from marinade and place on top.
• cook on low for 8 hours.
• remove steak and let it rest for 10 minutes.
• stir cabbage and divide it among 4 plates.
• slice steak and serve atop cabbage.

GINGERY BEEF AND CABBAGE SOUP

Steps:

• Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
• Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
• Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.

BEET, GINGER AND RED CABBAGE SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.