Microwave Cabbage Soup Recipes

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OLD-WORLD CABBAGE SOUP



Old-World Cabbage Soup image

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Provided by Carol Fetsco

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 4h

Yield 20

Number Of Ingredients 9

½ medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

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.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g

MICROWAVE CABBAGE SOUP



Microwave Cabbage Soup image

I ate a cabbage soup at a restaurant that was so delicious, I had to seek out the recipe. I was so happy when I found a version of this recipe in one of my older cookbooks. I changed some ingredients to match the taste of what I ate at the restuarant and here is the result. The cook times will vary greatly from microwave to microwave, so you may need to keep checking for doneness the first time. If you like a little more zest, toss in a little garlic or a slice of ginger, or even float some fresh jalapeno slices on top if you like it really spicy. I have posted the family friendly version, but feel free to adjust the seasonings to your liking. Please note: despite the addition of milk in this, the soup is not a creamy soup, but is more brothy.

Provided by HeatherFeather

Categories     Vegetable

Time 45m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 10

4 cups green cabbage, chopped or shredded finely
3 tablespoons unsalted butter or 3 tablespoons margarine
2 onions, chopped (I use Vidalia sweet onions)
1 bunch scallion, chopped (green & white parts, reserving some of the green for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar
2 (16 ounce) cans chicken broth or 2 (16 ounce) cans vegetable broth
1 cup skim milk, warmed
1 cup shredded carrot (approx 2 carrots)

Steps:

  • You will need a deep, heavy microwave safe cooking dish- such as a round Corningware casserole (no lid).
  • Put butter in casserole and heat for 40 seconds on HIGH heat (or until melted).
  • Add cabbage, onions, scallions, salt, pepper, and sugar.
  • Cook on HIGH 4-6 minutes.
  • Add the broth and cook on HIGH another 15 minutes.
  • Add the warm milk (I remove the soup from the microwave and heat up the milk for 1 minute or so in a glass measure).
  • Stir in the carrots and return to the microwave to heat on HIGH 3-4 minutes.
  • Test for seasonings- add more salt, pepper, or sugar if needed to suit your tastes.
  • You may need to adjust cooking times for your microwave- if cabbage is not tender enough yet, keep microwaving in 3-4 minute intervals on HIGH,stirring, until veggies are cooked to your liking.

Nutrition Facts : Calories 210.4, Fat 10.5, SaturatedFat 6, Cholesterol 24.1, Sodium 1409.6, Carbohydrate 20.6, Fiber 4.8, Sugar 8.4, Protein 10.1

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