Taxis Cabbage And Blue Cheese Soup Food

NAPA CABBAGE SALAD WITH BLUE CHEESE

Napa Cabbage Salad with Blue Cheese image

Great salad, very tasty and a little different. I got this recipe from my mom.

Provided by Mary

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup vegetable oil
¼ cup vinegar
2 tablespoons white sugar
2 cloves garlic, minced
1 teaspoon celery seed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dry mustard
2 pounds napa cabbage, shredded
8 ounces blue cheese, crumbled
1 cup toasted almond slices
½ cup chopped green onions

Steps:

Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 10.6 g, Cholesterol 21.3 mg, Fat 34.9 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 552.7 mg, Sugar 5.3 g

TAXI'S CABBAGE AND BLUE CHEESE SOUP

Taxi's Cabbage and Blue Cheese Soup image

I begged the waitress from Taxi's restaurant in Omaha NE for this recipe. If you love blue cheese, you'll love this soup. Don't let the cabbage stop you (but it will smell up your house.) It's an awesome winter soup.

Provided by Chef MurphyGirl

Categories Low Protein

Time 1h15m

Yield 2 quarts

Number Of Ingredients 10

Ingredients

1/4 cup butter
1 onion, chopped
1 bay leaf
1 head cabbage, cored and shredded
1/2 tablespoon caraway seed
3 1/2 cups chicken stock
4 ounces blue cheese, crumbled
2 cups heavy cream
white pepper
1/2 tablespoon dry sherry

Steps:

In a large dutch oven, melt butter over medium heat. Add onion and bay leaf. Cook until onions are translucent, stirring occasionally for 15 minutes.
Add cabbage and caraway to onions and cook cabbage until it wilts, stirring occasionally, about 5 minutes.
Add chicken stock and simmer 15 minutes to blend flavors.
Remove bay leaf. Add cheese and stir well until melted.
Stir in cream and heat through. DO NOT BOIL! Season with pepper and sherry.
Top with more bleu cheese crumbles and serve.

BLUE CHEESE CABBAGE SLAW

Blue Cheese Cabbage Slaw image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
3 tablespoons white wine vinegar
1 teaspoon chipotle puree
2 heaping tablespoons Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon celery seed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
1 small red onion, grated
2 carrots, julienned
3/4 cup crumbled blue cheese (recommended: Cabrales)
1/4 cup chopped fresh flat-leaf parsley or cilantro leaves
Salt and freshly ground black pepper
Potato chips, lightly crushed (recommended: Lay's)

Steps:

Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large bowl. Add the cabbage, onion, and carrot and stir to combine. Fold in the blue cheese, parsley and potato chips. Season with salt and pepper, to taste, and serve.

CABBAGE SOUP WITH CHEESE

Cabbage Soup With Cheese image

oh my, but this is good! A real keeper. Hearty enough to be a main-course soup, just serve with a good hot and crusty bread and a simple salad.

Provided by MarieRynr

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb bacon, chopped
1 onion, chopped
1 bunch green onion, chopped
1/2 head cabbage, coarsely chopped
2 potatoes, peeled and diced
5 cups chicken broth
1 1/2 teaspoons dried fine herbs
salt & freshly ground black pepper
1 cup shredded swiss cheese
1/2 cup shredded sharp cheddar cheese
3/4 cup heavy cream
1/2 teaspoon dried dill
1/8 teaspoon cayenne pepper

Steps:

Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.

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