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
COUNTRY CABBAGE SOUP
My mother-in-law, who is a wonderful cook, has shared many terrific recipes with me, including this one. Beef and tomatoes go nicely with cabbage, onion and celery. - Vicky Catullo, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12-14 servings (3-1/4 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
COUNTRY CABBAGE SOUP
Make and share this Country Cabbage Soup recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- in a large saucepan or Dutch oven cook beef over medium heat until no longer pink, drain.
- add tomatoes, cabbage, onions, and celery, bring to a boil.
- reduce heat, and simmer, uncovered for 25 minutes or until the vegetables are tender.
- add salt and pepper to taste.
Nutrition Facts : Calories 277.4, Fat 14.1, SaturatedFat 5.4, Cholesterol 61.7, Sodium 475, Carbohydrate 19.4, Fiber 4.6, Sugar 12.5, Protein 20.2
COUNTRY CABBAGE SOUP RECIPE - (4.5/5)
Provided by Deak
Number Of Ingredients 10
Steps:
- In a large soup pot, brown the ground beef, garlic and onion; drain. Add the tomatoes, cabbage, celery, broth, bouillon granules salt and pepper and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste. Notes: The original recipe came from a little cookbook that my friend, Nancy, found in the supermarket checkout. The basic idea sounded good and easy, but I found that it needed a few tweaks. Even after making a few changes, I think it would lend itself to more perking up. It's very good, and my husband liked it a lot, but it's a bit on the bland side. I suspect that at least one ingredient was left out of the printed recipe because there was no liquid called for other than the tiny bit in the canned tomatoes. I added some broth, the garlic, bouillon and sweetener. The celery took the longest to cook so I think I might cook it along with the ground beef and onion to speed up the cooking time. The nice thing about this soup is how quick it is to throw together. Although I marked this soup as suitable for induction, I recommend sticking with a small serving because of the tomatoes.
COUNTRY CABBAGE
Make and share this Country Cabbage recipe from Food.com.
Provided by Mysterygirl
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp.
- Remove from skillet, set aside.
- In the same pan, add onions, celery and green pepper, cooking until tender, but not brown.
- Add cabbage, sugar, salt, pepper and tomatos.
- Bring to a boil, reduce heat to medium low.
- Cover and cook 5-8 minutes.
- Top with crumbled bacon and serve.
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.
HEARTY COUNTRY HAM AND CABBAGE SOUP
This is a quick and easy comfort food, a meal in a bowl, that is ideal for cold winter evenings.
Provided by pjspring
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
- Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
- Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 47.6 g, Cholesterol 40.4 mg, Fat 13 g, Fiber 12.1 g, Protein 24.5 g, SaturatedFat 3.1 g, Sodium 2265.4 mg, Sugar 6.8 g
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