Basic Cabbage Soup Food

EASY CABBAGE SOUP

Steps:

• Cut vegetables in small pieces.
• In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
• Lower heat and simmer until vegetables are tender.

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

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.

BASIC CABBAGE SOUP

Steps:

• Melt the butter in a large saucepan and cook the cabbage and onion in it at a low heat until cabbage is limp (should not get browned).
• Add broth, salt, pepper and cover and simmer 15-20 minutes.
• The sour cream or cheddar is an optional topping to be added after serving.

CABBAGE SOUP

Steps:

• Cut the cabbage and carrots finely in strips.
• Heat the chicken broth in a large casserole.
• Add the cabbage and carrots.
• Let boil 20 to 25 minutes.
• You can add seasonning to your own taste.
• I tried with red cabbage and I won't do it again cause the color is not inviting.

RED CABBAGE SOUP

Steps:

• Heat the oil in a large heavy based saucepan on a medium/low heat.
• Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
• Add the vegetable stock and coconut milk. Bring to the boil.
• Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
• Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
• Serve hot with crusty bread.

EASY AND DELICIOUS CABBAGE SOUP!

Steps:

• Mince garlic, onion, and celery.
• In a large stock pot, sauté minced garlic, onion and celery in olive oil.
• Add beef broth, water, diced tomatoess, and tomato paste to the pot.
• Break up ground beef (uncooked) and add to the pot.
• Chop up cabbage into 1-2 inch squares and add to the pot.
• Season with ground pepper, garlic salt, and onion salt to taste.

CABBAGE SOUP -- QUICK & EASY

Steps:

• In a large pot: Brown ground beef, drain any fat.
• Add onions and garlic, saute with ground beef until tender.
• Note: At this point you place the ground beef mixture and remaining ingredients in the crock pot. Cook on low for 4-6 hours.
• Standard stove top cooking: Add remaining ingredients and simmer.
• Simmer for 1-2 hours on stove top until cabbage is tender. Stirring occasionally. Check fro additional seasonings.
• Serve with a crusty bread.

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.