New Cabbage Soup With Brown Rice Food

CABBAGE SOUP WITH RICE

Steps:

• Prepare rice according to the directions on the package and set aside.
• Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or dutch oven.
• Add onions and salt; cook for 1 minute.
• Stir in garlic, carrots, celery, peppers, cabbage, and remaining olive oil.
• Season with salt, pepper, oregano, and chili powder.
• Add bay leaf and stir in tomato paste.
• Cook for about 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Stir in diced tomatoes; continue to cook for 2 more minutes.
• Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.
• Remove from heat; take out the bay leaf and stir in previously prepared rice.*
• Ladle soup into bowls and serve.

CHICKEN, RICE AND CABBAGE SOUP

Steps:

• In a medium saucepan over high heat, bring chicken broth to a boil.
• Add onions and rice.
• Reduce heat to low.
• Simmer, covered, for 12 minutes.
• Meanwhile bring a large pot of water to a boil.
• Add cabbage and boil for 2 minutes.
• Drain.
• Add cabbage and lemon slices to the broth/rice.
• Simmer for 5 minutes.
• Add chicken, parsley, salt, white pepper and cayenne.
• Simmer until the chicken is heated.
• Stir in the cornstarch mixture.
• Return soup to a simmer.
• Serve hot.

CABBAGE AND RICE SOUP

Steps:

• Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
• Lower heat to a simmer; cook, covered, for 20 minutes.
• Process rice mixture and 4 cups broth in a blender; return to the soup pot.
• Add remaining 2 cups broth and cabbage.
• Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

CABBAGE ROLLS WITH BROWN RICE

Steps:

• Cook brown rice and set aside.
• Remove core from cabbage, leaving head intact.
• Place cabbage into a large pot and cover with boiling water.
• Cover pot partially and cook over medium heat 10 minutes; drain.
• Remove 16 to 20 outer leaves and set aside.
• Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
• Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
• Cover and simmer 15 minutes.
• Remove from heat and allow to cool slightly.
• Stir in cheese.
• Trim thick center vein from each cabbage leaf.
• Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
• Secure with toothpicks.
• Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
• Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
• Cover and bake 1 hour in preheated 375-degree oven.
• Uncover and bake 30 minutes longer, basting frequently.
• Place cabbage rolls on a serving platter.
• Pour pan juices into a small saucepan and bring to a boil over medium heat.
• In a small bowl, blend cornstarch with 2 tablespoons cold water.
• Stir into boiling liquid and cook until thickened, stirring constantly.
• Serve over cabbage rolls.

BESS FEIGENBAUM'S CABBAGE SOUP

Steps:

• In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
• Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.

CABBAGE SOUP WITH RICE AND DILL FOR THE CROCK POT

Steps:

• Mix all ingredients, except diced tomatoes, in a 4 quart crock pot.
• Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked.
• Stir in the tomatoes and another sprinkling of dill; serve immediately.