GERMAN CABBAGE SOUP
This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this soup.
Provided by Constance Smith - A Good Life Farm
Categories Soups and Stews
Time 40m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 c, Calories 322 kcal, Carbohydrate 22 g, Protein 9 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 60 mg, Sodium 998 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 7 g
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
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 SAUSAGE AND CABBAGE SOUP
Make a hearty sausage soup in about 30 minutes, just right for mopping up with crusty dark bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 1/2 g
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.
GERMAN SWEET & SOUR CABBAGE
I grew up on this. This is my mother's recipe, and it has been a "requested" dish at every family party and picnic.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cabbage in water for 8-10 minutes; drain.
- Fry bacon and remove from pan; Add onion and saute until limp, 3-5 minutes.
- Add sugar and flour to bacon fat; blend until smooth.
- Add water, vinegar, and seasonings; cook until thick.
- Add diced bacon, and cabbage.
- Heat through.
- If bland, add more salt, sugar, or vinegar, whichever is needed.
KAHLSUPPE - GERMAN CABBAGE SOUP
Make and share this Kahlsuppe - German Cabbage Soup recipe from Food.com.
Provided by kitty.rock
Categories German
Time 1h50m
Yield 8 servings soup, 8 serving(s)
Number Of Ingredients 10
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.
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