Easy Cabbage Soup Recipe For Slow Cooker Recipe For Shrimp

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CROCK POT CABBAGE RECIPE



Crock Pot Cabbage Recipe image

Crock Pot Cabbage Recipe: This super easy recipe tastes just like grandma used to make! Tender cabbage with the savory flavor of bacon and onions makes the perfect side dish for any family dinner.

Provided by Cris

Number Of Ingredients 6

1 small head of cabbage (cored and chopped)
⅔ cup real bacon crumbles (or 8 slices cooked crisp and chopped)
15 oz jar pearl onion (drained)
8 cups chicken broth
¼ cup butter (sliced)
salt and pepper

Steps:

  • Place your cabbage in your crock pot
  • Top with remaining ingredients
  • Cover and cook on high for 4 -6 hours or until cabbage is tender.

VEGAN CABBAGE SOUP



Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

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.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

SLOW COOKER POLISH SAUSAGE AND CABBAGE SOUP



Slow Cooker Polish Sausage and Cabbage Soup image

This easy slow cooker Polish sausage soup is full of flavor. The kielbasa is cooked with cabbage, onions, and potatoes, along with optional tomatoes.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 7h40m

Yield 6

Number Of Ingredients 9

1 to 1 1/2 pound red-skinned or round white potatoes
1 to 1 1/2 pounds Polish kielbasa sausage
1 large onion (chopped)
1/2 medium cabbage (shredded or chopped)
1 quart chicken stock (low sodium or unsalted)
1 can (14.5 ounces) diced tomatoes (optional)
Kosher salt and freshly ground black pepper (to taste)
Optional: 4 to 6 strips bacon (diced)
Optional: 1/2 teaspoon caraway seeds

Steps:

  • Gather ingredients.
  • Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker .
  • Dice the sausage into 1/2-inch cubes.
  • Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp . Drain on paper towels and then add to the slow cooker.
  • Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion . Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
  • Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
  • Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
  • Cover and cook on low for 7 to 9 hours.
  • Taste and add salt and pepper, as needed. Serve the soup with crusty bread .

Nutrition Facts : Calories 533 kcal, Carbohydrate 38 g, Cholesterol 83 mg, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, Sodium 1644 mg, Sugar 8 g, Fat 34 g, ServingSize 6 servings (6 portions), UnsaturatedFat 0 g

SLOW COOKER SAUSAGE AND CABBAGE



Slow Cooker Sausage and Cabbage image

Slow Cooker Sausage and Cabbage is a easy crock pot recipe ready in 6 hours! Add Sweet Italian Sausage links and vegetables into your slow cooker for a delicious comfort meal!

Provided by Pamela

Categories     Main Course

Time 6h10m

Number Of Ingredients 10

1 medium sized head of cabbage (core removed and chopped)
3 medium potatoes (peeled and chopped)
3 carrots (peeled and chopped)
1 small onion (peeled and chopped)
1 teaspoon minced garlic
2 pounds Sweet Italian Sausage (cut into 2 inch pieces)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons brown sugar

Steps:

  • Add ingredients to the slow cooker in this order: cabbage, potatoes, carrots, onion, minced garlic and Sweet Italian Sausage.
  • Pour chicken broth on top of all the ingredients. Sprinkle salt, pepper and brown sugar on top.
  • Close lid and cook on LOW for 6 hours.
  • Serve and enjoy! You can serve as is or on top of egg noodles or rice.

Nutrition Facts : Calories 315 kcal, ServingSize 1 serving

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