Country Cabbage Soup Recipe 455

COUNTRY CABBAGE SOUP RECIPE - (4.5/5)

Steps:

• In a large soup pot, brown the ground beef, garlic and onion; drain. Add the tomatoes, cabbage, celery, broth, bouillon granules salt and pepper and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. Notes: The original recipe came from a little cookbook that my friend, Nancy, found in the supermarket checkout. The basic idea sounded good and easy, but I found that it needed a few tweaks. Even after making a few changes, I think it would lend itself to more perking up. It's very good, and my husband liked it a lot, but it's a bit on the bland side. I suspect that at least one ingredient was left out of the printed recipe because there was no liquid called for other than the tiny bit in the canned tomatoes. I added some broth, the garlic, bouillon and sweetener. The celery took the longest to cook so I think I might cook it along with the ground beef and onion to speed up the cooking time. The nice thing about this soup is how quick it is to throw together. Although I marked this soup as suitable for induction, I recommend sticking with a small serving because of the tomatoes.

COUNTRY CABBAGE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.

OLD-WORLD CABBAGE SOUP

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.

COUNTRY CABBAGE SOUP

Steps:

• in a large saucepan or Dutch oven cook beef over medium heat until no longer pink, drain.
• add tomatoes, cabbage, onions, and celery, bring to a boil.
• reduce heat, and simmer, uncovered for 25 minutes or until the vegetables are tender.
• add salt and pepper to taste.

COUNTRY CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.

VEGAN CABBAGE SOUP

Steps:

• In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

COUNTRY CABBAGE

Steps:

• Fry bacon until crisp.
• Remove from skillet, set aside.
• In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
• Add cabbage, sugar, salt, pepper and tomatos.
• Bring to a boil, reduce heat to medium low.
• Cover and cook 5-8 minutes.
• Top with crumbled bacon and serve.