Leonas Cabbage Soup Food

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.

LITHUANIAN CABBAGE SOUP (KOPUSTU SRIUBA)

Steps:

• In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
• Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
• Add water, as necessary, to keep it soupy.
• To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
• Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!
• Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
• Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

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.

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:

• In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and the garlic to the pan and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
• Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
• Serve in soup bowls topped with parsley.

TOMATO-CABBAGE SOUP WITH LIMA BEANS

Steps:

• In a large Dutch oven, heat the oil over medium heat.
• Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
• Add in the tomatoes, broth, cumin, and allspice; stir to combine.
• Bring mixture to a boil; lower heat and simmer for 30 minutes.
• Add in the lima beans and simmer for 20 minutes or until tender.
• Add salt and pepper to taste.
• Serve hot.

BASIC CABBAGE SOUP

Steps:

• Melt the butter in a large saucepan and cook the cabbage and onion in it at a low heat until cabbage is limp (should not get browned).
• Add broth, salt, pepper and cover and simmer 15-20 minutes.
• The sour cream or cheddar is an optional topping to be added after serving.

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.