Curried Savoy Cabbage Soup With Mushrooms Recipes

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COCONUT CURRY CABBAGE



Coconut Curry Cabbage image

This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.

Provided by Sonia H.

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

Steps:

  • Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
  • Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g

SAVOY CABBAGE AND MUSHROOMS



Savoy Cabbage and Mushrooms image

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Provided by lilifee

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

Steps:

  • Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS



Curried Savoy Cabbage Soup With Mushrooms image

My parents grow a lot of vegetables. Although I live quite far away from them and neither of us has a car, I sometimes see my sister. Last time I saw her she gave me a savoy cabbage from my parents. Not being a big fan of cabbages, I was quite happy to find this Curried Cabbage Soup in the new edition of the Swiss cooking magazine called 'KOCHEN' (November 2005). I love spices and I enjoy nearly every dish with curry powder or paste in it. I used a recently bought Sri Lankan curry powder, which - as I found out - happens to be very very hot. The second time I prepared this soup I used half a tablespoon of the Sri Lankan and half a tablespoon of a mild curry powder. This soup makes a lovely starter or a nice meal.

Provided by tigerduck

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

11 ounces savoy cabbage (300g)
1 medium onion
8 sprigs thyme
1 medium potato
1 ounce butter (30g)
1 tablespoon curry powder
3 1/4 cups vegetable stock or 3 1/4 cups chicken stock
7 ounces mushrooms
4 tablespoons chopped fresh parsley
salt
pepper (freshly ground)
1/2 cup half-and-half cream

Steps:

  • Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
  • Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
  • Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
  • Slice the mushrooms and chop the parsley.
  • Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
  • Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
  • SERVE:.
  • Pour soup into bowls and top with mushrooms.

Nutrition Facts : Calories 181.3, Fat 9.8, SaturatedFat 5.9, Cholesterol 26.4, Sodium 84.7, Carbohydrate 21, Fiber 5.1, Sugar 4.3, Protein 5.7

CURRIED CABBAGE SOUP



Curried Cabbage Soup image

I created this soup for a very dear vegetarian friend (although it can be easily made non-vegetarian if you prefer), and it quickly became one of his most requested dishes. It is very filling, and great comfort food. Try to make this soup the day before and let it sit in the refrigerator overnight at least. The flavors blend, the curry mellows, and the resulting soup is just fantastic. If you prefer a non-vegetarian version, just substitute the soy sausage patties with regular sausage patties, or even just 1/4 to 1/2 pound of ground beef.

Provided by Charmed

Categories     Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 small cabbage, coarsely shredded
1/2 large onion, diced
1 tablespoon vegetable oil
1 tablespoon butter or 1 tablespoon margarine
1/2 cup raw rice
1 lemon (juice only, save rind for another use)
2 frozen vegetarian breakfast sausage patties, chopped
1 (16 ounce) can tomato sauce
water
1 tablespoon curry powder, to taste
3 tablespoons granulated sugar
3 tablespoons brown sugar
salt & pepper
1/2 cup raisins (optional)

Steps:

  • Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
  • Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
  • Add the can of tomato sauce, and then using the can, add 4 cans full of water.
  • Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
  • Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
  • If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.

Nutrition Facts : Calories 189, Fat 4.7, SaturatedFat 1.6, Cholesterol 5.1, Sodium 431.2, Carbohydrate 35.9, Fiber 3.9, Sugar 18.9, Protein 3.2

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