W W Cream Of Cabbage Soup Recipes

CREAMED CABBAGE AND HAM SOUP

Steps:

• In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
• Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
• In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• Scrub the potatoes well but do not peel.
• Cook in water to cover until well done, about 30 minutes after the water boils.
• In a soup pot, melt 2 tablespoons butter.
• Add the onion and saute until golden brown and sweet, about 10 minutes.
• Add the caraway seeds and saute for 1 minute.
• Coarsely chop two-thirds of the cabbage (including the cores).
• Add to the soup pot.
• To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
• Cook until the cabbage is sweet and limp.
• Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
• Set aside.
• Finely chop the remaining cabbage.
• In the soup pot, melt 2 tablespoons butter.
• Add the remaining cabbage and saute until the cabbage is limp.
• Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
• Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• Taste and adjust the seasonings.

CREAMED CABBAGE SOUP

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

CREAMY CABBAGE SOUP

Steps:

• In a stockpot or Dutch oven, saute onions and garlic until softened.
• Add cabbage, potatoes, ham and paprika.
• Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
• Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
• Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
• With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
• Add salt and pepper to taste.
• Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

W W CREAM OF CABBAGE SOUP

Steps:

• In a dutch oven combine all chopped vegetables(except cabbage) and olive oil. Over low flame cook veggies until soft, stirring often to prevent sticking. Add chicken broth and cabbage and simmer for about 15 minutes. Add milk, spices and ham and continue to simmer for another 10 minutes or so. If desired you can thicken soup by adding non fat dry milk a quarter cup at a time and stirring in til dissolved well. This will add nutrition to soup as well.