Cabbage Sausage And Rice Soup Food

SMOKED SAUSAGE AND CABBAGE SOUP

Steps:

• In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
• Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
• In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

SAUSAGE CABBAGE SOUP

Steps:

• In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.

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.

CABBAGE AND RICE SOUP

Steps:

• Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
• Lower heat to a simmer; cook, covered, for 20 minutes.
• Process rice mixture and 4 cups broth in a blender; return to the soup pot.
• Add remaining 2 cups broth and cabbage.
• Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

CABBAGE SAUSAGE SOUP

Steps:

• On top of stove -- In a large soup pan crumble and brown sausage - drain.
• Add to sausage, soup with water.
• Cut up cabbage and add.
• Bring to boil, then reduce heat & simmer.
• Add "PickaPeppa" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.

CREOLE RICE, SAUSAGE, AND CABBAGE SOUP

Steps:

• Combine soup and water in a medium sauce pan.
• Heat over medium heat.
• While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
• Stir until cabbage roll mixture is heated through.
• Pour into bowls, and top with optional cheese and croutons.

CABBAGE AND SMOKED SAUSAGE SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.