GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
RED CABBAGE AND APPLE SOUP
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings.
Number Of Ingredients 14
Steps:
- Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
- Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 17 grams, TransFat 0 grams
RED CABBAGE SOUP
This red cabbage soup recipe is sweet, sour, and super delicious. It's loaded with red cabbage, carrots, onions and some everyday pantry staples. It's a great hearty soup that's packed with flavor, nutrients and color!
Provided by grilledcheesesocial
Number Of Ingredients 10
Steps:
- Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
- Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
- Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
- Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
- Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.
RED CABBAGE AND SAUSAGE SOUP
Make and share this Red Cabbage and Sausage Soup recipe from Food.com.
Provided by carole in orlando
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the cabbage into 2 inch chunks.
- Cut the kielbasa into coin size pieces.
- Chop the vegetables (green pepper and onion).
- Drain the beans and rinse.
- Brown the sausage, peppers, onions and garlic in a large soup kettle.
- Add the tomatoes, beans, seasonings and chicken broth and mix well.
- Add the cabbage and cover the kettle and cook on medium heat until the cabbage starts to wilt.
- Turn the heat to medium low and simmer with the cover on for 45 minutes to an hour.
- When the cabbage is tender and the flavors have blended to your taste serve with a rustic bread and enjoy!
Nutrition Facts : Calories 615.6, Fat 32.6, SaturatedFat 10.8, Cholesterol 74.8, Sodium 1467.1, Carbohydrate 53.2, Fiber 13.1, Sugar 14.5, Protein 31.1
RED CABBAGE SOUP
This soup makes a lovely starter to any autumn meal. It goes particular well with game. Recipe source is a Swiss cooking magazine called 'KOCHEN' (octobre 04). This soup freezes well.
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
- Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
- Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
- Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
- SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.
Nutrition Facts : Calories 134.8, Fat 7.3, SaturatedFat 4.5, Cholesterol 24, Sodium 41.9, Carbohydrate 11.2, Fiber 2.3, Sugar 5.8, Protein 1.7
BEEF AND RED CABBAGE SOUP
A hearty red cabbage soup that I came up with to use up some leftovers.
Provided by Mike E
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 22.7 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 5.9 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 1749.9 mg, Sugar 8 g
CABBAGE SOUP
Simple to make, this one pot cabbage soup is full of the good stuff. Warming and hearty and full of natural and healthy ingredients, this delicious vegetable soup is a must have.
Provided by Neli Howard | Delicious Meets Healthy
Categories Soup
Time 55m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Add chopped cabbage, carrots, celery, onion, and minced garlic, and cook, stirring often, until onion is translucent, about 5 minutes.
- Add diced tomatoes, chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and reduce heat to low.
- Simmer, stirring occasionally, until all vegetables are tender (40-50 minutes, depending on your preferred consistency).
- Taste and adjust seasoning if necessary. Serve warm.
Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 568 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
RED CABBAGE SOUP
Vegan Red cabbage soup. Healthy and delicious with a great colour!
Provided by nick_gulf
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large heavy based saucepan on a medium/low heat.
- Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
- Add the vegetable stock and coconut milk. Bring to the boil.
- Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
- Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
- Serve hot with crusty bread.
BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
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- Add the cloves, juniper berries, bay leaves, and stock. Bring to a boil, turn down the heat and simmer for about 20 minutes.
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