SMOKED SAUSAGE AND CABBAGE SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
- Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
- In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.
MUSTARD CABBAGE SOUP
My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it.
Provided by Joanne
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
- Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 43.4 g, Cholesterol 27.6 mg, Fat 10.2 g, Fiber 2.8 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 2016.3 mg, Sugar 3.1 g
SAVOY CABBAGE SOUP WITH SAUSAGE AND MUSTARD
The Savoy Cabbage Soup with Sausage and Mustard recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Peel and finely chop the onion. Remove the outer leaves from the cabbage. Cut into quarters lengthwise, remove inner core and coarsely chop cut the leaves. Rinse cabbage and drain.
- Peel and cut carrots into 0.5 cm (approximately 1/4 inch) thick slices.
- Saute the onions in butter in a pot until translucent. Add cabbage and carrots and saute for another 3 minutes. Pour 1.5 liters (approximately 6 cups) of water into the pot, then season with salt, pepper and dried marjoram. Bring to a boil and simmer for 15-20 minutes, until al dente.
- Meanwhile, rinse and quarter the apples, then cut out cores and cut crosswise into thin slices. Immediately mix with the lemon juice.
- Place the apples with lemon juice into the soup, bring to a boil again, then add the sliced sausage. Cover and simmer for about 15 minutes. Season again to taste.
- Combine the sour cream with the mustard and pour into a bowl.
- Arrange the sausages in serving bowls, then ladle the hot soup over the sausages. Garnish with marjoram leaves. Serve with mustard sour cream.
MUSTARD GREEN SOUP
This is a mustard green soup recipe that my sweet friend, Ha, gave me. It's too good not to share! And so simple! It's absolutely delicious and packed with wholesome ingredients.
Provided by Billy Joe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, spareribs, 1/2 of the onion, and 3 cloves garlic in a pot over high heat. Bring to a boil, reduce heat, and simmer until meat easily falls off the bones, about 2 hours.
- Remove bones from spareribs and return meat to the broth. Add chicken broth and bring to a boil. Stir in mustard greens, lime juice, jalapenos, fish sauce, and remaining onion and garlic. Boil for 5 minutes. Stir in cilantro and season with salt.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 15.2 g, Cholesterol 65.5 mg, Fat 16.1 g, Fiber 6.3 g, Protein 20.9 g, SaturatedFat 5.5 g, Sodium 1895.3 mg, Sugar 3.4 g
CABBAGE WITH MUSTARD SEEDS AND COCONUT
This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil
Provided by Zeke Koch
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- First heat the mustard oil in a wok (or large frying pan).
- When the oil is heated, add the mustard seeds and bay leaves.
- When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
- Quickly toss the cabbage in the oil until its lightly coated with oil and add coconut, green chili and optional pepper flakes.
- Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
- Serve with Basmati rice.
- Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.
CABBAGE WITH MUSTARD SAUCE
I found this recipe in the June 2009 Cooperative Living magazine. I've been holding onto it for a while and finally tried it a few nights ago. We really enjoyed it! I used whole wheat flour instead of white, and it came out really thick. I also used soy milk----and lots of it trying to thin it down!! If you use w.w. flour, I would suggest starting with 1 tablespoon. I'll be doing that next time! :O)
Provided by SPrins
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm.
- In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
- Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick.
- Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.
STEAMED SAVOY CABBAGE AND MUSTARD GREENS WITH BACON
Categories Garlic Vegetable Side Sauté Steam Quick & Easy Bacon Fall Cabbage Mustard Greens Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
- Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
- Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
- Transfer vegetables to a serving dish and serve topped with bacon.
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