Cabbage Patch Soup Recipes

MAMAS CABBAGE PATCH SOUP

Steps:

• In a large pot (or Dutch oven) over medium heat, heat olive oil. Addonion, carrots, and celery, season with salt, pepper, and chili powder.
• Cook, stirring often until vegetables are soft, 5 to 6 minutes. Stir inbeans, garlic, and thyme and cook until garlic is fragrant about 30 seconds. Add broth and water; bring to a simmer.
• Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6minutes.
• Remove from heat and stir in red pepper flakes, and parsley. Season totaste with salt and pepper. Garnish with more parsley, if using.

CABBAGE PATCH SOUP

Steps:

• In a large soup kettle, brown beef with onion, garlic and green pepper.
• Add tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste.
• Stir well.
• Dissolve bouillon in 1 cup water and add to soup along with cabbage.
• Slowly add desired amount of remaining water.
• Bring to boil.
• Reduce heat and simmer for 1 hour.

CABBAGE PATCH SOUP

Steps:

• In a large saucepan over medium heat, brown beef until no longer pink; drain. Add onion and celery; cook until tender. Stir in the water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired.

CABBAGE PATCH STEW

Steps:

• In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.

AMISH CABBAGE PATCH STEW

Steps:

• brown the meat in a dutch oven and drain.
• add onions, celery cabbage and cook until wilted.
• add water worcestershire sauce, chili powder, salt and sugar.
• add tomatoes and beans.
• Cover and cook 30 minutes.

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 PATCH SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
• Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.