Rabbits Cabbage Soup 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.

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.

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

RABBIT'S CABBAGE SOUP

Steps:

• Pour the chicken broth into a large saucepan over medium heat; cover just until tiny bubbles begin to appear.
• While waiting, prepare the vegetables. Slice the carrots very thinly - using the slicer side of a cheese grater is helpful. Cut the cabbage in half; place the cabbage flat side down on a board and cut into slices about 1/4" thick. Cut the scallions into 1/3-inch long portions; chop the mushrooms into large uneven chunks.
• Add the carrots and green beans to the saucepan first and allow to simmer with the lid on for about five minutes.
• Add the cabbage and replace the lid for another five minutes, turning the heat to medium-low.
• Add the scallions, mushrooms, seasoning, salt, and pepper. Replace the lid for fifteen minutes to half an hour, depending on preference for the consistency of your vegetables. Serve hot, with cheese as a garnish or bread or crackers as an accompaniment.