TANGY SWEET & SOUR CABBAGE SOUP
A family favorite, I took bits and pieces from several recipes and tweaked it to our preferences. The first time I made this, I used the juice of 2 lemons, which was not enough, and probably 1 cup of brown sugar or a bit more, which was about right. In addition to the lemon juice, I added a bit of cider vinegar as well - the soup needed more of a sour taste. Turned out great!
Provided by Michelle Berteig
Categories Low Cholesterol
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, brown meat on all sides in olive oil under medium high heat. Season the meat with salt, pepper, or your favorite spices while cooking. When browned all over, remove the meat to a separate plate.
- Add the onion, parsnips, carrots and celery to the pot, plus a little more oil (if needed to prevent sticking). Cook over medium heat, stirring often, until browned and softened.
- Add in the can of stewed tomatoes, cutting up the large slices of tomatoes into smaller pieces.
- Add in the cans of beef consomme and 3 cans of water. You can also use beef broth or French onion soup as well.
- Place the meat back into the pot. Bring to a boil over high heat, then reduce heat to low, cover and simmer for one hour.
- After one hour, add the cabbage and sauerkraut to the pot. Again, bring to a boil, cover, and simmer on low heat for another hour.
- After another hour has gone by, add the juice of 2 or 3 lemons to the soup and the brown sugar. You may need more of each to taste, the soup should definitely be sweet, and sour.
- Enjoy!
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
SWEET N "SAUR" CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
SWEET-AND-SOUR BEEF CABBAGE SOUP
My sweet and sour cabbage soup is a standout crowd pleaser that is sure to satisfy even the pickiest of guests. -Mae Lavan, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 578mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SWEET AND SOUR CABBAGE SOUP
This is real comfort food! It is easy to prepare and oh so yummy. Recipe courtesy: Sara Moulton, 2003 - Television Food Network.
Provided by Manami
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot heat olive oil over moderate heat and cook the onions until translucent.
- Add the minced garlic and crushed red pepper flakes and cook, stirring for 1 minute.
- Stir in the balsamic vinegar and the brown sugar and bring to a simmer.
- Add the cabbage and stir to combine.
- Add the tomatoes and the chicken stock and bring to a simmer.
- Season with salt and pepper, to taste.
- Simmer the soup uncovered, for 30-40 minutes until the cabbage is very tender.
- Taste soup and adjust seasoning with a bit more balsamic vinegar, brown sugar, salt &/or pepper.
- Stir in parsley.
- Serve hot with a dollop of sour cream and fresh chives.
Nutrition Facts : Calories 305.7, Fat 14.8, SaturatedFat 2.6, Cholesterol 10.8, Sodium 552, Carbohydrate 33.6, Fiber 3.5, Sugar 19.4, Protein 11.5
CROCK POT SWEET AND SOUR CABBAGE SOUP RECIPE - (4.4/5)
Provided by á-24577
Number Of Ingredients 10
Steps:
- I used my 4-Quart slow cooker. In your slow cooker, combine the cabbage, onion, broth, tomatoes with their juices, tomato paste, salt, pepper, vinegar and brown sugar. Stir to mix everything together. Cover and cook on LOW for 6 to 8 hours, or until the cabbage is very tender. Season to taste with additional salt and pepper. Serve in bowls and dollop with a spoonful of yogurt or sour cream.
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