Vegetarian Creamy Cabbage Soup Recipe Recipe For Stuffed

VEGAN CABBAGE SOUP

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.

VEGETARIAN CREAMY CABBAGE POTATO SOUP

Steps:

• 1. Cook onions and caraway seeds in 2 tablespoons butter in a large pot over medium heat until soft, about 5 minutes. 2. Add 2 tablespoons butter and cabbage, cover and sweat cabbage until slightly browned, 10 to 15 minutes. 3. Deglaze pot with wine and lemon juice over medium high heat. 4. Add broth, potatoes, and carrot: season with salt and black pepper. How much depends on your person taste. 5. Bring soup to a boil, then reduce heat to medium, and simmer 15 minutes. 6. Melt 6 tablespoons butter in a small sauce pan over medium heat. 7. Whisk in flour and cook, stirring constantly, about two minutes. 8. Gradually add milk and cook, whisking constantly about three minutes. 9. Increase soup heat to medium-high; stir in milk mixture, then stir until soup begins to thicken, 2 to 3 minutes. If soup is too thick add more milk. 10. Combine sour cream, horseradish, salt, and chives and dollop onto each serving of soup.

THE VERY BEST STUFFED CABBAGE SOUP RECIPE

Steps:

• Heat the olive oil in a large stock pot or dutch oven over medium high heat.
• Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
• Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
• Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
• Stir in the butter and add the cabbage to the pot tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
• Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Simmer for 20 minutes until the rice is tender.
• Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

CREAMED CABBAGE SOUP

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.