Moms Cabbage Vegetable Soup Recipes

MOM'S CABBAGE SOUP

Steps:

• Heat oil over medium heat; add onion, shallot and celery.
• Cook for 10 minutes.
• Add rest of ingredients; bring to a boil.
• Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
• Add parsley and simmer a few minutes.

MOM'S CABBAGE SOUP

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.

MOM'S TOMATO VEGETABLE SOUP

Steps:

• In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

MOM'S CABBAGE VEGETABLE SOUP

Steps:

• In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
• Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

MOM'S VEGETABLE SOUP

Steps:

• Add water, tomato juice, onion, and seasonings to large pot.
• Cover pot with lid and simmer for 1.5 hours.
• Add other vegetables and simmer for another hour.
• Remove bay leaves before serving.
• Salt and pepper to taste.

SPICY VEGGIE CABBAGE SOUP

Steps:

• Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
• Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

CABBAGE-VEGETABLE SOUP

Steps:

• Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
• Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

STUFFED CABBAGE (MOM'S) RECIPE - (4.2/5)

Steps:

• Combine tomato sauce, water, brown sugar together. Add sour salt sparingly. Taste for sweet and sour ratio. Remove leaves from cabbage either by boiling or freezing. Set leaves aside Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf. Mix meat, light seasoning, eggs, onion and rice together. Preheat oven to 350°F. Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves. Drop into sauce mixture in big round flat oven ready pan. Add raisins into sauce. Put some cabbage leaves on top. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.