Christmas Cabbage Soup Recipes

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NORWEGIAN CHRISTMAS CABBAGE



Norwegian Christmas Cabbage image

Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.

Provided by Finn Roed

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 7

8 slices bacon
1 large head cabbage, cored and shredded
¼ cup all-purpose flour
1 tablespoon caraway seed
1 pinch salt and pepper to taste
½ cup white vinegar, or to taste
½ cup white sugar, or to taste

Steps:

  • Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
  • Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g

CABBAGE SOUP



Cabbage Soup image

My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

Steps:

  • In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHRISTMAS CABBAGE SOUP



Christmas Cabbage Soup image

Leftovers that don't remind you of leftovers. An easy way to have a healthy, lower calorie meal after all the Holiday's are finished. 4 points

Provided by Ladies of the Lake-

Categories     Vegetable

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

6 cups green cabbage, cut into large pieces
3 cups baby carrots
2 medium onions, wedged
3 potatoes, sliced
12 ounces cooked ham, cut (leftovers)
4 cups low-fat chicken broth
1 cup crushed pineapple, including juice

Steps:

  • Layer cabbage, carrots, onions, potatoes and ham pieces in crock pot. (add ham bone if you have one, remove it before serving).
  • Add chicken broth and pineapple.
  • Cook for about 4 hours on high or until potatoes are done.
  • This goes great with french bread.

Nutrition Facts : Calories 237.2, Fat 7.7, SaturatedFat 2.8, Cholesterol 40, Sodium 78.3, Carbohydrate 28.5, Fiber 4.5, Sugar 10.5, Protein 14.5

SLOVAK SAUERKRAUT CHRISTMAS SOUP



Slovak Sauerkraut Christmas Soup image

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

Provided by zizala

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h15m

Yield 10

Number Of Ingredients 15

1 (32 ounce) package sauerkraut, chopped
2 ½ quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
¾ pound Hungarian style dry paprika sausage
¾ pound smoked ham
¾ cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream

Steps:

  • Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
  • Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
  • Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
  • To serve, ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 21.4 g, Cholesterol 53.4 mg, Fat 26.5 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.2 g, Sodium 1325.8 mg, Sugar 7.7 g

CREAMY CABBAGE SOUP WITH GRUYèRE



Creamy Cabbage Soup With Gruyère image

This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 russet potato, peeled and grated
3/4 pound cabbage (about 1/2 medium head), cored and shredded
Salt to taste
5 cups water, chicken stock or vegetable stock
1 Parmesan rind
Freshly ground pepper to taste
2 cups low-fat milk
1 cup grated Gruyère cheese
6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
Minced fresh chives

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
  • Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams

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