Scandinavian Brown Cabbage Soup Food

SCANDINAVIAN CHICKEN AND CABBAGE

Steps:

• Heat oil in a large skillet over medium high heat.
• Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
• Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
• Heat oven to 350 degrees F.
• Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
• Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
• Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.

SCANDINAVIAN BROWN CABBAGE SOUP

Steps:

• Melt butter in a heavy kettle. Stir in sugar and cook until browned. Do not scorch.
• Add cabbage and cook 3 minutes, stirring constantly.
• Add remaining ingredients. Simmer covered 1 hour.

SCANDINAVIAN BROWN CABBAGE SOUP

Steps:

• Melt butter in heavy kettle. Stir in sugar and cook until browned. Do not scorch. Add cabbage and cook 3 minutes, stirring constantly. Add remaining ingredients. Simmer covered about 1 hour.

CABBAGE AND POTATO SOUP

Steps:

• Cook the bacon in a large saucepan over medium heat, stirring occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook-or cook the onion in 2 tablespoons butter or oil if you're not using the bacon-stirring, until it's translucent, about 4 minutes. Add the cabbage and cook, stirring occasionally, until it wilts, about 5 minutes.
• Add the caraway seeds and potatoes and lightly brown the potatoes, about 5 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Taste and adjust the seasoning as necessary. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.
• This version has a sweetness that many people will like. (You can add a tablespoon of vinegar to it as well.) Omit the caraway seeds and potatoes. After the cabbage wilts, add 2 tablespoons brown sugar and stir well. When the sugar is completely dissolved, add the stock and proceed.

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.