CABBAGE SOUP
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams
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.
SCANDINAVIAN BROWN CABBAGE SOUP
Provided by Nika Standen Hazelton
Categories Soup/Stew Spice Winter Cabbage House & Garden
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Melt butter in heavy kettle. Stir in sugar and cook until browned. Do not scorch. Add cabbage and cook 3 minutes, stirring constantly. Add remaining ingredients. Simmer covered about 1 hour.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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