HEALING CABBAGE SOUP
My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!
Provided by JGCASE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
UNSTUFFED CABBAGE SOUP
This hearty unstuffed cabbage soup is based on my favorite stuffed cabbage recipe, but is much easier and faster to make. The tangy, slightly sweet, rich broth is one of our family's favorites.
Provided by catzquiltz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
- Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
- Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
- Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 23.5 g, Cholesterol 45.5 mg, Fat 12.6 g, Fiber 5.2 g, Protein 18.2 g, SaturatedFat 4.7 g, Sodium 1162 mg, Sugar 15.2 g
GLUTEN-FREE BOMB-DIGGITY STUFFING
This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.
Provided by melaniecarr23
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 50.4 g, Fat 25.9 g, Fiber 4.8 g, Protein 6.3 g, SaturatedFat 16.5 g, Sodium 255.4 mg, Sugar 7.4 g
DILLED CABBAGE SOUP
When cold weather comes, my family always asks when I'm going to make this hearty soup. Cabbage is a perfect partner for potatoes. -Gwen Fritsch, Eastlake, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. , Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 740mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BABYCHOPS' BOMB DIGGITY CHEDDAR HERB BISCUITS
These are even better than cheddar bay biscuits, I was tweaking a buttermilk biscuit recipe I had and came up with this, these biscuits ROCK! Enjoy! Oh! And they're even better heated up the next day - 2 biscuits in the microwave for 30 seconds.
Provided by Babychops
Categories Breads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Combine first 6 ingredients.
- Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
- Add buttermilk & pulse until moistened.
- Mix in 2 cups cheese.
- Turn onto lightly floured surface and knead to combine.
- Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
- Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
- Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
- Enjoy! We couldn't get enough of them -- This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).
Nutrition Facts : Calories 274, Fat 17.5, SaturatedFat 11, Cholesterol 49, Sodium 553, Carbohydrate 21.8, Fiber 0.7, Sugar 2.3, Protein 7.5
THE "BOMBDIGGITY" CHICKEN
Make and share this The "bombdiggity" chicken recipe from Food.com.
Provided by Tabbycat
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, heat oil over medium-high heat.
- Add chicken breasts, and saute 4 mins on each side, until browned.
- Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin!
- Brush on teriyaki sauce, then spoon on salad dressing.
- Spread drained mushrooms over chicken.
- Sprinkle with cheese, green onions and bacon bits.
- Bake for 25-35 mins, or until juices run clear.
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