Fated To Happen Cabbage Soup Recipes
UNSTUFFED CABBAGE SOUP
This hearty unstuffed cabbage soup is based on my favorite stuffed cabbage recipe, but is much easier and faster to make. The tangy, slightly sweet, rich broth is one of our family's favorites.
Provided by catzquiltz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
- Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
- Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
- Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 23.5 g, Cholesterol 45.5 mg, Fat 12.6 g, Fiber 5.2 g, Protein 18.2 g, SaturatedFat 4.7 g, Sodium 1162 mg, Sugar 15.2 g
FATED TO HAPPEN CABBAGE SOUP
DH & I love cabbage, but cabbage heads are very lrg here in Iceland & we grow weary of the endless leftovers when the meat of that 1st meal disappears. So I am always looking for a creative way to make a new & tasty meal of them. Today I decided to make a simple cabbage soup & searched for a recipe to use what I had on hand. Altho there are a ton of cabbage soup recipes on RZ, none of them were exact enough to make & review in good faith. Along the way, however, I found a unique recipe & decided to use its concept for my soup. That recipe was Recipe #305021 by Sue L & I just happened to have a cup of coconut milk I needed to use. Was it a pure coincidence or a sign of fate? I decided to look upon it as the latter & this recipe was born. The ingredients are all pre-cooked & the amts I listed are meant to be guidelines based on what I had to work with, so feel free to vary them to suit your particular needs or preferences. *Enjoy* !
Provided by twissis
Categories Stocks
Time 16m
Yield 4 Soup Servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a blender or hand-held blender, puree half of the pre-cooked cabbage & onion mixture w/the vegetable stock (or chicken stock if using). Transfer the puree mixture to a Dutch oven.
- Add the other half of the pre-cooked cabbage & onion mixture + the cooked carrot, potato & smoked pork cubes (or ham if using). Bring soup to the starting point of a gentle boil, reduce heat to simmer & simmer 6-8 minutes.
- Add coconut milk, stir to combine w/soup & remove from heat. Taste & season w/salt & pepper per taste preferences. You are good to go, so serve it up w/crusty bread & butter & garnish top w/chives as desired.
- Note 1: Unsweetened vs sweetened coconut milk? While Sue L's recipe specified unsweetened coconut milk, mine was lightly sweetened & I found welcome the bare hint of sweetness it gave to the flavour.
- Note 2: Using the puree mixture w/the coconut milk makes this soup thick & hearty. If a more liquid texture is preferred, use additional stock to reach your desired consistency.
Nutrition Facts : Calories 258.1, Fat 13.4, SaturatedFat 11.7, Sodium 76.1, Carbohydrate 32.9, Fiber 7.2, Sugar 11.7, Protein 5.9
CABBAGE SOUP
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
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.
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