German Cabbage Soup Food

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP

Steps:

• Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
• Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
• Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
• Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

GERMAN CABBAGE SOUP

Steps:

• To begin, sauté the bacon pieces, in your Dutch oven until they are golden and crispy. Use a slotted spoon to scoop the cooked bacon out to a dish that is lined with a paper towel. Set it aside for now.
• Add the shredded cabbage to the Dutch oven and cook over medium heat until the cabbage is cooked and slightly browned in some spots, about 10 minutes. Add the butter if you need to, but the bacon drippings are often enough.
• Add in the white wine and scrape the bottom of the pot to loosen all of the "flavor bits" and de-glaze the pot.
• Add in all of the remaining ingredients.
• Bring it to a boil, reduce the heat and simmer until the potatoes are cooked, about 15 minutes.
• Top your bowl of soup with the cooked bacon.
• Enjoy!

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

GERMAN BORSCHT

Steps:

• In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
• Boil until the ham hocks fall off the bones
• If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
• Remove the soup bones if desired.
• Return the pot to the stove and heat it to medium heat.
• Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
• Put in the potato chunks and boil additional 20 minutes.
• Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.

KOHLSUPPE: SLOW COOKER GERMAN CABBAGE SOUP

Steps:

• Cut up all your ingredients. Put leeks into a bowl of cold water and set aside for 10 minutes. This will clean all the dirt off the layers.
• Sauté leeks and carrots in a large skillet with butter until fragrant and soft or about 10-15 minutes.
• Add sausage, sautéed veggies, and rest of the ingredients to slow cooker.
• Cook for about 6 hours on low. Serve hot, salt to your tastes, and enjoy.

EASY, NOT FAST ONE POT GERMAN CABBAGE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.
• Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.
• Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.

GERMAN SAUSAGE AND CABBAGE SOUP

Steps:

• In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

GERMAN CABBAGE SOUP FOR THE SOUL

Steps:

• 1. In a large covered pot, add olive oil and butter on medium high heat. When butter is melted, add sliced sausage and pork chop. Cook and stir until sausage is lightly browned and pork is cooked through.
• 2. Add remaining ingredients EXCEPT heavy cream and stir. Bring to a boil, then turn down heat to medium and cover.
• 3. Cook on medium to medium low, covered for 1 hour, stirring occasionally. Add additional salt and pepper, if needed and right before serving, add cream and stir.
• 4. Remove from heat and ladle into bowls and serve with hard rolls. The best part is dipping the rolls into the broth.

EASY SAUERKRAUT SOUP

Steps:

• First, peel the onions and the potato and chop both into small pieces. Also, peel and cut up the garlic or press it through a garlic press.
• Drain the sauerkraut and squeeze out any excess liquid. This is especially important if you're using sauerkraut that is kept in a vinegar-based solution. If you don't squeeze out some of the liquid, the soup will taste very vinegary.
• Cut the pancetta bacon into small pieces if it's not already pre-cut.
• Heat oil in a large pot, then add the pancetta bacon and fry it on medium-high heat for around 5 minutes until the fatty pieces appear clear. Then add the chopped onion pieces and sauté them on medium heat for around 5-6 minutes until translucent. Stir regularly.
• Once the onions are soft and the pancetta bacon has browned slightly, add the chopped potato and garlic. Sauté them for 2-3 minutes as well.
• Next, add the tomato paste and paprika powder. Stir everything together.
• Now add the sauerkraut to the pot and give everything a stir. Then pour in enough vegetable broth so that it covers the contents in the pot. In our case, this is 4 cups of broth but it might be slightly more or less for you.
• Bring the contents of the pot to a boil, then place the lid on the pot and turn down the heat. Let the soup simmer for around 25-30 minutes or until the potato pieces are soft.
• Add salt and pepper to taste and remove the pot from the heat. Stir in the sour cream.
• Serve the soup hot with some fresh crusty bread.

GERMAN CABBAGE ROLLS (KRAUTWICKEL)

Steps:

• MAKE THE MEAT FILLING:
• Saute chopped Onion in bacon grease over medium heat until glossy and transparent,
• Soak the bread in enough water to thoroughly wet it and make it soggy and waterlogged. Then squeeze out the excess water and set aside.
• In a large bowl set the meat, maggi sauce, eggs, cooked onion, and soaked bread crumbs.
• Pour all the dry meat filling ingredients over the meat and mix by hand like a meatloaf.
• TEST THE FLAVOR:
• Pan fry a small bit of meat until done to test for flavor. If you need to adjust the seasonings do it now and mix again by hand.
• Set a large pot on the stove 2/3 Full of water. Bring to boiling while shaping the meat rolls.
• Shape into 3 x 2 inch sausage shapes. Set Aside. You should get about 18 to 20 meat rolls.
• COOK CABBAGE LEAVES:
• Set the cabbage into the boiling water and as the leaves soften and get tender.
• GENTLY pull the leaves off with tongs one at a time as the cabbage cooks.
• USE ONLY THE BIG LEAVES. (you may need two heads of cabbage to keep the leaf size large.)
• Lay the leaves on a large paper towel to drain.
• Soften the large tough vein of the leaves with a meat mallet so the leafs will roll.
• FOLD THE CABBAGE ROLLS:
• Lay the leaf out on a large flat surface like a table or cutting board.
• Set a meat roll INTO THE CENTER of the leaf.
• Fold the cabbage leaf up from the bottom to cover the meat roll.
• Bring each side of the leaf up and over the meat.
• Now roll the cabbage roll up to the top of the cabbage leaf.
• Repeat for all leaves until the meat rolls are used.
• TIE THE CABBAGE ROLLS
• Using Kitchen Twine tie the rolls up and knot them on each end (per Video).
• This is all done with one continuous piece of twine as shown so the rolls can be evenly browned without falling apart. So make sure they are well secured.
• BROWN THE CABBAGE ROLLS:
• Set your frying pan on medium heat
• Add 2 Tablespoons of Peanut oil (or your favorite high heat safe oil).
• Brown the cabbage rolls on ALL sides for best flavor.
• Simmer the cabbage rolls 40 minutes with 4 cups of beef broth and 4 cups of water.
• MAKE THE GRAVY:
• Remove cabbage rolls to serving platter or large casserole dish leave the broth in the pan.
• Whisk together the dry ingredients and add water to make a loose paste.
• Pour into the beef broth and whisk over medium high heat until boiling.
• Boil while whisking two minutes or until thick as you like.
• SERVE:
• Cut the strings and remove from the cabbage rolls.
• Pour 2 cups of the gravy over the cabbage rolls.
• Pour the remaining gravy into a gravy server and serve on the side.

KAHLSUPPE - GERMAN CABBAGE SOUP

Steps:

• In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
• Combine all the remaining ingredients except salt and pepper in the saucepan.
• Bring to a boil and then simmer partially covered for 90 minutes.
• Remove the bouquet garni and season the soup with salt and pepper.
• Serve the cabbage soup and garnish with fresh parsley leaves.

KOHLSUPPE - CABBAGE SOUP

Steps:

• Put the chopped cabbage and the broth in the crockpot, on high; simmer for 1 1/2 hours.
• In a sauté pan, cook the bacon slices until crisp; remove, chop roughly, and set aside.
• Sauté the onion in the bacon drippings until soft.
• Add the chopped bacon, onion, potato, and salt and pepper to the crockpot.
• Cook on high for an additional 1 to 1 1/2 hours hours, until the cabbage reaches the texture you prefer.
• Serve with a dollop of sour cream.
• Notes: would also be good with some dill weed or caraway added, or even kielbasa slices, if you like; I also added a 1 once cube of concentrated frozen duck stock, but as most folks don't have it in their freezer I didn't include it in the ingredient list; you could simmer this in a heavy pot on the stove for an hour instead of the crockpot, too.

CABBAGE SOUP RECIPE

Steps:

• Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
• Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
• Add in the potatoes and cabbage and simmer the soup for 10 minutes.
• Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
• Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
• Season to taste with salt. Serve immediately and enjoy!

GERMAN CABBAGE SOUP

Steps:

• The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1½ to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

GERMAN CABBAGE SOUP

Steps:

• Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is slightly brown. Increase heat to medium high and deglaze the pot with sherry and lemon juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup to a boil, reduce heat to medium, and simmer 15 minutes. Melt 6 tablespoons butter in a small saucepan over medium heat. Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm milk; cook 3 minutes, whisking constantly. Increase heat under soup to medium-high and bring to a simmer. The stir the milk mixture into soup it should begin to thicken immediately. Cover and remove soup from heat. If it seems too thick, add a little more milk. To make the garnish, combine the sour cream and last 4 ingredients in a small bowl. Before serving, garnish soup with a dollop of the sour cream-horseradish mixture and additional chives, if desired.