SWEET AND SOUR CABBAGE SOUP WITH RAISINS
This soup is simple and cheap to make, and a favorite comfort food in my family. My mother got the recipe from a former employer and friend, and passed it along to me. It is not a highly flavored soup, so feel free to add extra seasoning if you are eating it as a main dish. The cracked black pepper and fresh lemon juice are important to the flavor of the dish. I usually add extra raisins because I like them so well.
Provided by galponetta
Categories Clear Soup
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the beef in in large dutch oven or stock pot over medium high heat.
- After a few minutes, add the onion, and continue cooking until the onions are transparent, and most of the pink is gone from the meat, about 10 minutes total.
- Drain any excess grease from the meat and onions, and return to the pan.
- Add the cabbage and 1/4 cup of the water, cover, and cook over medium heat until the cabbage is limp and getting tender, but still holds its shape, stirring occasionally, about 15 minutes.
- Add the remaining ingredients, and simmer until the vegetables in the soup are as tender as you would like, about 30 minutes.
- Serve with additional lemon juice and fresh ground pepper, to taste.
- Like many soups, this is much better the second day after the flavors have a chance to blend.
Nutrition Facts : Calories 330.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 73.7, Sodium 649.4, Carbohydrate 32.8, Fiber 4.9, Sugar 23, Protein 25.9
SWEET AND SOUR RED CABBAGE
Steps:
- In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.
SWEET-AND-SOUR CABBAGE
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.
VEGETARIAN SWEET AND SOUR CABBAGE SOUP
Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.
Provided by Sharon123
Categories Greens
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat; add garlic and cook until soft.
- Add the onion and sauté until transluscent.
- Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
- Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
- Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
- Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
- Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
- Add 3-6 cups water, until the soup reaches your desired consistency.
- Add the raisins 10 minutes before serving.
- Season with salt and pepper.
- Serve with sour cream.
Nutrition Facts : Calories 188.4, Fat 3.9, SaturatedFat 0.6, Sodium 471.9, Carbohydrate 39, Fiber 6.9, Sugar 26.9, Protein 4.7
SAUTEED RED CABBAGE WITH RAISINS
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.
UNSTUFFED SWEET-AND-SOUR CABBAGE
Provided by Andrea Albin
Categories Beef Pork Quick & Easy Dinner Dried Fruit Cabbage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
- Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
- Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
- Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
UKRAINIAN SWEET AND SOUR CABBAGE SOUP
This cabbage soup is sweet with the taste of apples and a little sour from the addition of vinegar. A garnish of sour cream and chopped apple is beautiful and delicious.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Yield 7
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the apple and onion in the butter until tender. Stir in the cabbage and saute for 5 more minutes.
- Pour in stock and vinegar; bring to a boil. Reduce heat and stir in sugar, salt, pepper, celery seed, and raisins. Simmer, uncovered, for an hour. Stir in apple butter.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 26.8 g, Cholesterol 8.7 mg, Fat 4.1 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 254.1 mg, Sugar 21.4 g
SWEET AND SOUR CABBAGE SOUP
My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time P1DT7h
Yield 12
Number Of Ingredients 17
Steps:
- Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
- Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
- The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
- Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
- Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g
CROCK POT SWEET AND SOUR CABBAGE SOUP RECIPE - (4.4/5)
Provided by á-24577
Number Of Ingredients 10
Steps:
- I used my 4-Quart slow cooker. In your slow cooker, combine the cabbage, onion, broth, tomatoes with their juices, tomato paste, salt, pepper, vinegar and brown sugar. Stir to mix everything together. Cover and cook on LOW for 6 to 8 hours, or until the cabbage is very tender. Season to taste with additional salt and pepper. Serve in bowls and dollop with a spoonful of yogurt or sour cream.
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