BAVARIAN CHOWDER
This is a very hearty soup for cold weather, and because it uses commercial canned soup for it's base....it's EASY!
Provided by Doc Joe
Categories Chowders
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a sauce pan, brown the sliced sausage, caraway, and carrots in butter.
- Add remaining ingredients and cook until the cabbage is tender.
Nutrition Facts : Calories 458.6, Fat 35, SaturatedFat 13.3, Cholesterol 72.8, Sodium 1920.5, Carbohydrate 15, Fiber 1.8, Sugar 6.5, Protein 20.8
PHEASANT AND CABBAGE CHOWDER
Provided by Food Network
Categories main-dish
Time 4h5m
Yield about 12 cups, or 6 to 8 main-
Number Of Ingredients 18
Steps:
- With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer.
- Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours.
- Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like)
- Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
- Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
- Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.
BAVARIAN CABBAGE CHOWDER
My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.
Provided by OceanLuvinGranny
Categories Chowders
Time 3h20m
Yield 1 Chowder, 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes and drain.
- Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
- Set aside.
- Saute onion and celery in margarine until tender and reduced.
- Cook cabbage until tender and drain.
- Put everything in crock pot.
- Add half and half, milk and the reserved liquids from the cooked veggies.
- Stir well
- Cook on high stirring frequently for three hours.
- Serve in bowls.
- PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
- Sprinkle pepper into soup if you desire.
Nutrition Facts : Calories 377.8, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.9, Sodium 374.2, Carbohydrate 75, Fiber 12.2, Sugar 11.3, Protein 10.8
BAVARIAN MEATBALLS AND CABBAGE
Make and share this Bavarian Meatballs and Cabbage recipe from Food.com.
Provided by TheGrumpyChef
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt.
- Shape into 16 meatballs.
- In skillet, brown meatballs in the shortening, pour off fat.
- Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet.
- Cover and cook over low heat 5 minute.
- Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.
BAVARIAN RED CABBAGE
Make and share this Bavarian Red Cabbage recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
- Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
- Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
- Cover and cook over low heat for 20 minutes.
Nutrition Facts : Calories 120.1, Fat 3.7, SaturatedFat 0.5, Sodium 170, Carbohydrate 22.4, Fiber 3.2, Sugar 15.5, Protein 1.8
BAVARIAN KOHLRABI SOUP
This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional.
Provided by Coffey, M
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 14.9 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 6 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 369 mg, Sugar 7.6 g
BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
CABBAGE CHOWDER
This creamy, tasty soup is the perfect dish for a cool winter day. I love the caraway seeds which provide a wonderful flavor.-Doris Ratcliff, Stouffville, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.
Nutrition Facts :
BLAUKRAUT (GERMAN RED CABBAGE)
Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.
Provided by Lisa
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
- Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g
GERMAN SAUSAGE CHOWDER
This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.
Provided by Karen From Colorado
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
- Bring to boil, reduce heat.
- Cover and simmer for 20 minutes or until potatoes are almost done.
- Stir in cabbage.
- Cook 10 minutes more.
- Stir in 2 1/2 cups of the milk.
- Stir remaining 1/2 cup of milk into the flour.
- Stir flour and milk into soup.
- Cook and stir until thickened.
- Stir in cheese until melted.
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
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