French Cabbage Soup From Door County Wi Food

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI

Steps:

• Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
• Avoid browning.
• Set aside.
• Melt 2 tbsp butter in a stock pot, or Dutch oven.
• Add diced onions and carrots.
• Saute until tender.
• Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
• Stir and simmer for 20 minutes.
• Add white roux, thyme, salt and pepper to the pot.
• Stir until smooth.
• Simmer for 20 minutes.

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI RECIPE - (4/5)

Steps:

• Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.

DUCK AND CABBAGE SOUP

Steps:

• Heat chicken broth to simmering.
• Add cabbage, duck meat, bamboo shoots, enoki, and shiitake mushrooms, and soy sauce.
• Simmer for 10 minutes.
• Add green onions and sesame oil; simmer for 1 minute.
• Ladle soup into bowls and serve.

MOM'S CABBAGE SOUP

Steps:

• Heat oil over medium heat; add onion, shallot and celery.
• Cook for 10 minutes.
• Add rest of ingredients; bring to a boil.
• Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
• Add parsley and simmer a few minutes.

CABBAGE SOUP

Steps:

• Cook onion, carrots, and garlic in a pot for 3 minutes.
• Add broth, cabbage, basil, oregano, and celery; bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add zucchini; simmer for an additional 5 minutes.
• Enjoy!

TONY PACKO'S STUFFED CABBAGE RECIPE - (4.2/5)

Steps:

• In small bowl, soak rice in cold water 15 minutes. Meanwhile, remove core from cabbage and immerse head in boiling water long enough to wilt leaves, about 10 minutes. Remove from water and drain. Remove large leaves and cut out large vein from the center of each with a triangular cut. In large bowl combine meat, eggs, 1 chopped onion, garlic, salt, pepper and paprika to taste. Rinse soaked rice well with cold water, drain and add to bowl. With hands mix ingredients until well combined. Place about 1/2 C meat mixture on each cabbage leaf and roll up, tucking sides in like and egg roll. Secure rolls with toothpick. Repeat procedure until all meat mixture is used. Set rolls aside. Removing any remaining core, chop the rest of the cabbage. Place in a large bowl with sauerkraut, mashed tomatos and juice, tomato soup, remaining chopped onion, sugar and additional salt, pepper and paprika to taste. Mix well. Put some of mixture on bottom of large, heavy, covered kettle or Dutch oven. Place cabbage/meat rolls upright around edge and center of kettle. Put remainder of cabbage/tomato mixture on top. Fill kettle with enough water to cover the tops of the rolls and cool over low heat about 2 hours, adding water as needed to keep rolls completely covered. Serve with Sour Cream Sauce.

FRENCH CABBAGE SOUP

Steps:

• Chop up all vegetables.
• Place butter in soup pot over medium heat.
• Once melted, add the cabbage, leeks, carrot, turnip, onion, celery and garlic.
• Stir occasionally until the vegetables are tender, but not browned.
• Peel potatoes and cut into large pieces.
• Add potatoes and drained beans to pot.
• Add the water and broth.
• Season to taste with salt & pepper.
• Simmer for 1 hour.
• Cut smoked sausage into small pieces and fry until browned.
• To serve, place a few pieces of sausage in the bottom of your soup bowl and ladle the soup over them.