Old World Cabbage Soup Food
OLD-WORLD CABBAGE SOUP
The Old-World Cabbage Soup will make your cold and wintery evenings memorable. It is recommended that you cook it a day before you intend to consume the soup, refrigerate it overnight and have it the next day after reheating. The soup can be easily made with minimal effort in about 4 hours. It makes the best dish when you are not in the mood to cook an elaborate meal but still looking at something filling and delicious. It is one soup that can be easily made in huge batches for later use. Health Benefits Cabbage is packed with anti-oxidants and helps lower the risk of cancer while also improving eye health. Lower blood pressure and cholesterol levels are the other benefits of this wonder vegetable. Cabbage is a great source of vitamin K and helps keep skin healthy by keeping acne at bay. Cabbage is known to improve digestion as it has loads of fiber content that helps in regular movement of the bowel. Cabbages can be eaten either raw or cooked and can be added to many dishes including salads, soups, and stews.
Provided by Sophie Walker
Yield 20 Servings
Number Of Ingredients 10
Steps:
- Chop cabbage and add it to an 8-quart soup pot. Heat the diced carrot with 2 tbsp water in a microwave oven for 6 minutes (high heat). Microwave cubed celery in 2 tbsp water for 4 minutes. Add the celery and carrot to the pot. Mix the ketchup, celery, and sweet onion. Add in chicken broth, juice cocktail, tomatoes, and vegetable broth. Add water, cover with a lid, and boil for 30 minutes. Cook on a low flame for approximately 2-3 hours. Serve the soup with some French baguette or warm bread. Season with Tabasco, black pepper, and salt. Trivia Did you know that cabbage, cauliflowers, kale, and broccoli all belong to the same species of plant although they all look entirely different?
Nutrition Facts : Calories 39, Carbohydrate 7 g, Protein 1.2 g, Fat 6.2 g, Sodium 682 mg, Cholesterol 0 mg
THE ORIGINAL CABBAGE SOUP DIET
I got this out of the National Enquirer in 1995-1996 when the soup diet originally came out. I don't remember the rules of the diet other than you could eat as much of this as you wanted.
Provided by Spyder-man
Categories Clear Soup
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Place all in large stock pot and bring to a boil.
- Simmer for 1 hour.
- Refrigerate all leftovers.
Nutrition Facts : Calories 67.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 277.5, Carbohydrate 15.2, Fiber 3.8, Sugar 8.1, Protein 2.7
OLD FASHIONED CABBAGE SOUP
Make and share this Old Fashioned Cabbage Soup recipe from Food.com.
Provided by pink cook
Categories Stew
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Put cabbage in soup pot or a Dutch oven. Add potato cubes.
- Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
- Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
- In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
- Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
- Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
- Taste seasonings and serve warm with fresh bread slices.
Nutrition Facts : Calories 325.9, Fat 3.3, SaturatedFat 0.9, Sodium 2742.5, Carbohydrate 58.7, Fiber 10.1, Sugar 14.6, Protein 17.9
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
OLD WORLD VEGETABLE SOUP
Provided by Dave Lieberman
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Cabbage Soup
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
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