Caraway Cabbage Soup With Lemon Dill Spaetzle Recipes
FINNISH CARAWAY CABBAGE
An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973). I've not tried it and am posting for ZWT3.
Provided by Acerast
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan melt the butter and add the cabbage and onion.
- Cook the vegetables, turning with a fork, until they are limp but not browned.
- Add the water, tomatoes, salt, caraway seed, and sugar.
- Cover and simmer for 30 minutes.
- Serve hot, garnished with parsley.
Nutrition Facts : Calories 138.1, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 473.2, Carbohydrate 16.5, Fiber 4.6, Sugar 11.7, Protein 3
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.
CABBAGE WITH CARAWAY SEEDS
Categories Side Quick & Easy Vegan Cabbage Caraway Gourmet Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water cook the cabbage for
- 3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.
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