Creamy Red Cabbage Soup Recipes
CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CREAMY RED CABBAGE SOUP
I love how food can awaken so many emotions and old memories you forget live within you. I remember while growing up, mum had a cabbage soup recipe she swore by. As a kid, it wasn't my favourite thing, but now as an adult, the emotions towards anything cabbage are absolutely different, especially if it's in a soup form.Cabbage as a comfort food might sound strange but at home, cabbage had its own special place. If someone happened to get sick cabbage soup was the only thing we would eat for at least a week that felt like a month. It was yummy, don't get me wrong, but a veggie soup with a lot of cabbage it's not the most appealing thing as a kid.On the other hand and being completely honest, the soup was super effective. I don't know if it was the actual recipe what did the trick or some sort of placebo effect that mum's beliefs had on all of use. Either way, her cabbage soup was really comforting and extra nourishing. And without a doubt. Cabbage is loaded with nutrients and all sorts of benefits for the human body. But, without the hype, other veggies such as broccoli or kale have, cabbage is often overlooked. To give you an idea, here are just a few of the positive effects cabbage has on your health:Supports the digestive system Regulates heart hath Regulates cholesterol levels.It boosts the immune systemGreat for skin careRelieves constipation Help keep inflammation in check Helps lower blood pressure Effective aid for weight lossThe list is super long, but I'm going to leave it there for now. This is just to give you an idea of what you're getting yourself into when adding cabbage to your diet.The recipe I'm sharing with you today is not mum's recipe but it is a cabbage soup. Since I have a little boy I have to feed I try to have options that are not just delicious but also interesting and fun to look at. Mum's cabbage soup doesn't fit into that category. I found this red cabbage recipe in a German magazine. You know those magazines they have at the doctor's office for you to read while you wait. Well, one of those. The colour of the soup was such an eye pleaser and it had cabbage in it. I had to make a vegan version!I first thought of making it as a starter dish for Christmas dinner. But I wanted to make it a bit more special, so I added some of my homemade roasted almonds, which have always reminded me of the Christmas season. They add some extra flavour and a bit of a crunch. So, if you need a recipe for a holiday dinner, something kids will actually eat, or a nourishing meal to pamper your loved ones, this is THE ONE. It brings out all the emotions that mum's soup did and it tastes really really good.
Provided by Hi, I'm Julia! I love coming up with delicious simple vegan recipes. I started Vegan.io to make it a
Categories Appetizer
Time 10m
Yield Serves: 4
Number Of Ingredients 16
Steps:
- Directions Heat up the oil in a big pot and saute the onions for about 5 minutes. Add red cabbage and potatoes and stir fry for about 5 more minutes. Put the spices into a tea bag and tie it up with a string. Add the spices and the vegetable broth to the pot and boil if for about 10 minutes until the cabbage is soft. Use and immersion blender and blend the soup until smooth. Mix in the rest of the ingredients and adjust taste before serving. The soup tastes best if yo serve it with our roasted almonds with 5 Spices, enjoy!
Nutrition Facts : Nutrition Facts Total servings 4 Amount Per Serving Calories 269 From Fat 112 % Daily Value* Total Fat 12g 19.1% Saturated Fat 2g 8.7% Trans Fat 0g Cholesterol 0mg 0% Sodium 1031.083mg 43% Total Carbohydrate 37g 12.4% Dietry Fiber 8g 30.4% Sugars 15g Protein 6g 12.9% Vitamin A 0µg Vitamin B-12 0µg 0% Vitamin B-6 0.45mg 22.5% Vitamin C 100.62mg 167.7% Vitamin D 0IU 0% Vitamin E 3.47mg 11.6% Vitamin K1 47.61µg 59.5% Calcium 140.42mg 14% Copper 0.24mg 11.9% Folate 51.68µg 12.9% Folic Acid 0µg Iron 2.8mg 8.6% Magnesium 68.2mg 17% Manganese 1.01mg 50.5% Niacin 1.79mg 8.9% Pantothenic acid 0.61mg 6.1% Phosphorus 177.84mg 17.8% Potassium 849.21mg 24.3% Riboflavin, 0.26mg 15.1% Selenium 2.51µg 3.6% Sodium 1031.08mg 43% Thiamin, 0.21mg 14.2% Zinc 0.98mg 4.4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories per gram Fat 9 • Carbohydrate 4 • Protein 4
CREAMY CABBAGE SOUP WITH GRUYèRE
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
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
CREAMY RED AND GREEN CABBAGE
This traditional side gets a colorful update with a mix of red and green cabbages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.
- Melt butter in a large skillet set over medium heat. Add shallot and celery seeds; cook until fragrant, about 2 minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has slightly thickened, about 5 minutes.
- Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.
CREAMY CABBAGE SOUP
Make and share this Creamy Cabbage Soup recipe from Food.com.
Provided by ElaineAnn
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot or Dutch oven, saute onions and garlic until softened.
- Add cabbage, potatoes, ham and paprika.
- Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
- Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
- Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
- With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
- Add salt and pepper to taste.
- Stir in the cooked vegetables and meat and simmer a few minutes to heat through.
Nutrition Facts : Calories 266.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 38.8, Sodium 1426, Carbohydrate 28.5, Fiber 5.2, Sugar 6.5, Protein 19.5
RED CABBAGE SOUP
This soup makes a lovely starter to any autumn meal. It goes particular well with game. Recipe source is a Swiss cooking magazine called 'KOCHEN' (octobre 04). This soup freezes well.
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
- Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
- Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
- Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
- SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.
Nutrition Facts : Calories 134.8, Fat 7.3, SaturatedFat 4.5, Cholesterol 24, Sodium 41.9, Carbohydrate 11.2, Fiber 2.3, Sugar 5.8, Protein 1.7
RED CABBAGE SOUP
Vegan Red cabbage soup. Healthy and delicious with a great colour!
Provided by nick_gulf
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large heavy based saucepan on a medium/low heat.
- Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
- Add the vegetable stock and coconut milk. Bring to the boil.
- Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
- Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
- Serve hot with crusty bread.
CREAM OF CABBAGE SOUP
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
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