CABBAGE SOUP WITH ORZO PASTA
This healthy cabbage soup recipe is easy to make and loaded with flavor. Perfect anytime of the year.
Provided by Sarah Thomas-Drawbaugh
Categories Lunch Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Boil the orzo pasta according to the package. Al dente is best.Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
- Grab a 3.5-quart sauté pan and add the olive oil over medium heat.
- Next, add the onion and simmer until the onion is translucent.
- Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
- Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
- Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend.
- Finish with fresh chopped parsley.
- When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.
Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 47 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 1306 mg, Fiber 7 g, Sugar 12 g, UnsaturatedFat 6 g
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
ORZO WITH CABBAGE
Provided by Marian Burros
Categories easy, quick, weekday, pastas, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet or Dutch oven, using 2 tablespoons oil in traditional pot and 1 tablespoon in pot with non-stick lining.
- Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
- Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper. Bring to boil. Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
- Serve sprinkled with bits of goat cheese.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 1143 milligrams, Sugar 12 grams, TransFat 0 grams
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
CREAMY ORZO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
RED CABBAGE AND ORZO SOUP
Make and share this Red Cabbage and Orzo Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil.
- Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste.
- Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.
Nutrition Facts : Calories 161.9, Fat 8.1, SaturatedFat 1.3, Sodium 748.8, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 6.6
RED CABBAGE AND ORZO SOUP
Can be prepared in 45 minutes or less.
Yield Makes about 3 cups, serving 2
Number Of Ingredients 7
Steps:
- In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.
CABBAGE STUFFED WITH ORZO AND SHRIMP
I like these numbers! On recipe4all.com. Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook.
Provided by Manami
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Saute onion and garlic in the olive oil until softened.
- Add shrimp and cook until they just turn pink.
- Do not cook through.
- Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
- Mix well and adjust seasoning.
- Place a blanched cabbage leaf on a work surface, concave-side up.
- Place 2 tb of the orzo mixture in the hollow of this leaf.
- Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
- Place the wrapped cabbage leaf seam-side down in a casserole.
- Wrap remaining leaves the same way.
- Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
- Remove cabbage bundles to a warm serving platter.
- If a sauce is desired, reduce the liquid in the pan until slightly thickened.
- Swirl in the butter and serve over the cabbage rolls.
- Bon appetit!
Nutrition Facts : Calories 465.4, Fat 20, SaturatedFat 8.6, Cholesterol 141.2, Sodium 190.8, Carbohydrate 45.6, Fiber 3.4, Sugar 4.1, Protein 20.7
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