MOM'S CABBAGE VEGETABLE SOUP
Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.
Provided by Kathie Carr
Categories Vegetable Soup
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
- 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
MOM'S CABBAGE PATCH SOUP
This is a yummy recipe for when it's cold outside.
Provided by Brandy Bender
Categories Vegetable Soup
Time 4h10m
Number Of Ingredients 9
Steps:
- 1. Chop Cabbage Heads into 4 Wedges, Chop up all Vegetables.
- 2. Brown The Ground Beef, Add with all of the Vegetables into a Roaster. Add The 6 cups of Water, Celery Salt and all of the Buillion Cubes.
- 3. Set Roaster at 300 degrees and let simmer for 4 hours. Add Tomato Sauce (optional) and add Salt and Pepper to your liking. Enjoy!
CABBAGE FOR THOSE WHO DISLIKE CABBAGE
This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.
Provided by Lennie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
- Sauté until the cabbage is limp, about 5 minutes or so.
- Reduce heat to medium-low and stir in vinegar.
- Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
- Add salt and pepper to taste and serve.
EASY AND DELICIOUS CABBAGE SOUP!
This is my grandmother's recipe that my Mom taught me how to make. It's insanely easy to make and perfect for a fall or winter day. Hearty, HEALTHY, and delicious - even if you don't like cabbage, this will be one of your favorites!
Provided by deenaskowronski
Categories Clear Soup
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mince garlic, onion, and celery.
- In a large stock pot, sauté minced garlic, onion and celery in olive oil.
- Add beef broth, water, diced tomatoess, and tomato paste to the pot.
- Break up ground beef (uncooked) and add to the pot.
- Chop up cabbage into 1-2 inch squares and add to the pot.
- Season with ground pepper, garlic salt, and onion salt to taste.
Nutrition Facts : Calories 246.6, Fat 12.7, SaturatedFat 2.1, Cholesterol 36.1, Sodium 5283.1, Carbohydrate 8.4, Fiber 2.6, Sugar 5, Protein 28
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