Bakedcabbagesoup Recipes

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CABBAGE SOUP



Cabbage Soup image

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 large yellow or white onion, chopped
1 bunch celery, grated (see Cook's Note)
3 carrots, grated
2 green peppers, stemmed, seeded and grated
2 cloves garlic, grated
Half a head green cabbage, shredded
2 tablespoons low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
4 cups low-sodium chicken broth

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
  • Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams

GLORIFIED BAKED CABBAGE



Glorified Baked Cabbage image

This is a very good side dish.

Provided by Karen

Categories     Side Dish     Vegetables

Time 50m

Yield 10

Number Of Ingredients 7

1 head cabbage, finely chopped
6 tablespoons margarine
1 onion, minced
½ pound processed cheese food (such as Velveeta ®), cut into chunks
1 (10.75 ounce) can cream of mushroom soup
¾ cup bread crumbs
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
  • Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
  • Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 17.7 g, Cholesterol 14.5 mg, Fat 14.3 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 5.2 g, Sodium 571.4 mg, Sugar 5.3 g

GARLIC LOVES ROASTED CABBAGE



Garlic Loves Roasted Cabbage image

If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!

Provided by popi1950

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 55m

Yield 8

Number Of Ingredients 5

1 head cabbage, or more to taste, quartered and cored
salt and ground black pepper to taste
8 cloves garlic, crushed, or to taste
¼ cup olive oil, or to taste
¼ cup water

Steps:

  • Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
  • Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
  • Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

Nutrition Facts : Calories 101 calories, Carbohydrate 9.5 g, Fat 6.9 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 46.8 mg, Sugar 4.8 g

OVEN ROASTED CABBAGE



Oven Roasted Cabbage image

Oven roasted cabbage is an easy baked cabbage that you are sure to enjoy time and time again.

Provided by Erin L. Hale

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 1h45m

Yield 8

Number Of Ingredients 7

1 small head cabbage, chopped
1 (14.5 ounce) can chicken broth
1 large onion, diced
1 cup salted butter
6 ounces chopped bacon
1 pinch seasoned salt (such as LAWRY'S®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
  • Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 7.3 g, Cholesterol 69.8 mg, Fat 26.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 15.6 g, Sodium 607.5 mg, Sugar 3.9 g

RED CABBAGE SOUP



Red Cabbage Soup image

This soup makes a lovely starter to any autumn meal. It goes particular well with game. Recipe source is a Swiss cooking magazine called 'KOCHEN' (octobre 04). This soup freezes well.

Provided by tigerduck

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 medium onion
1 small tart apple
1 lb red cabbage (500g)
1 tablespoon butter
2 tablespoons cranberry jam (or sauce, or chutney)
200 ml red wine
600 ml vegetable stock (I often add more at the end)
1 bay leaf
2 juniper berries
2 tablespoons balsamic vinegar
salt
fresh ground black pepper
100 ml cream
walnut oil (optional) or olive oil (optional)

Steps:

  • Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
  • Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
  • Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
  • Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
  • SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.

Nutrition Facts : Calories 134.8, Fat 7.3, SaturatedFat 4.5, Cholesterol 24, Sodium 41.9, Carbohydrate 11.2, Fiber 2.3, Sugar 5.8, Protein 1.7

ROASTED CABBAGE & ONIONS



Roasted Cabbage & Onions image

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 medium head cabbage (about 2 pounds), coarsely chopped
2 large onions, chopped
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon
DRESSING:
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

Nutrition Facts : Calories 183 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 636mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.

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