Cabbage Soup I 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.

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 SOUP

Steps:

• 1. Place broth, wine, onion, carrot, potato, caraway seed, dill weed, hot sauce, salt, and pepper into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
• 5. Meanwhile, cook cabbage in a large skillet with 1/2-1 cup (120-240 ml) water until tender.
• 6. Drain excess water. Place cooked cabbage in serving bowls. Pour soup over cabbage.

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.

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.

ORIGINAL DIET CABBAGE SOUP

Steps:

• Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes.
• Reduce to simmer and continue cooking until vegetables are tender. This soup can be eaten antime you are hungry.
• Eat as much as you want. This soup will not add calories. The more you eat the more you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods you would suffer malnutrition.
• For drinks - unsweetened juices, tea, coffee, cranberry juice or water.
• The diet:.
• Day One: Eat only soup and fresh fruits, except for bananas.
• Day Two: All vegetables. Eat all raw or canned vegetables except beans, peas or corn. Eat along with the soup. At dinner time eat a large baked potato and butter. Eat no fruits.
• Day Three: Eat all the soup, fruits and veggies you want. No potatoes or bananas.
• (If you have adhered to the diet-you should have lost 5-7 lbs by now).
• Day Four: Eat 3 bananas and drink 3 glasses of skim milk. Drink as many glasses of water as you like. Eat lots of soup as well.
• Day Five: Eat the soup at least once this day. You mau jave 10-20 ounces of beef and a can of tomatoes or as many as 6 frest tomatoes. Try to drink 6-8 glasses of water to wash away uric acid from your body.
• Day Six: Beef and veggies. Eat all the beef and vegetables you want, but no potato. Eat the soup at least once today.
• Day Seven: Brown rice, unsweetened fruit juice and vegetables.Again stuff yourself and be sure to have the soup at least once today.
• At the end of the seventh day you should have lost 10-17 lbs.
• If you have lost more than 15 lbs, stay off the diet for two days.
• This seven day eating plan can be used as often as you like. If correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before.
• Broiled Chicken or Fish may be substituted for the beef on only one of the beef days.
• No Nos: Bread, alcohol, carbonated drinks,and NO Fried foods.

HEARTY CABBAGE SOUP RECIPE

Steps:

• Combine ingredients in Dutch oven.
• Bring to boil on high heat; simmer on medium-low 30 min. or until vegetables are tender, stirring occasionally.

V8 CABBAGE SOUP

Steps:

• Clean and cut your fresh vegetables into small bite size pieces.
• Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
• Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
• If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.

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.

CABBAGE SOUP

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

CABBAGE SOUP

Steps:

• Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
• Bring to a boil over high heat.
• Reduce the heat, cover and simmer until the vegetables are tender.
• Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
• **Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.

CABBAGE SOUP

Steps:

• Mix everything together and bring to a boil.
• Reduce heat and simmer for 30 minutes (longer if you prefer your veggies to be soft).
• Refrigerate until cool.
• Serve chilled with sour cream.

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.