Curried Cabbage Soup Recipes

Steps:

• * Heat up 1-2 tsp oil in dutch oven.
• * Saute onion, celery & garlic til soft.
• * Add curry powder & star anise, cook 1 minute.
• * Add Cabbage.
• * Add 32 oz. chicken broth.
• * Let the soup boil for 15 minutes.
• * Lower heat & cover, simmer for 20 minutes or until cabbage reaches a desired consistency.

Steps:

• Saute onion& chopped patties in the oil& butter on a medium heat until onions are tender and the mixture begins to brown.
• Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture.
• Add the can of tomato sauce, and then using the can, add 4 cans full of water.
• Add the rice, lemon juice, curry, sugar, salt and pepper and stir well.
• Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours, stirring occasionally.
• If you'd like an additional touch of sweetness, add the 1/2 cup of raisins about 15 minutes before the soup is done.

Steps:

• Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.

Steps:

• Cut the cabbage and carrots finely in strips.
• Heat the chicken broth in a large casserole.
• Add the cabbage and carrots.
• Let boil 20 to 25 minutes.
• You can add seasonning to your own taste.
• I tried with red cabbage and I won't do it again cause the color is not inviting.

Steps:

• Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
• Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
• Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
• Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
• Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
• Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
• Enjoy!

Steps:

• Heat oil in a fry-pan.
• Add bacon and cook until done to the desired crispiness.
• Add cabbage and curry powder.
• Stir until lightly cooked.
• Serve.

Steps:

• Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
• Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
• Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
• Slice the mushrooms and chop the parsley.
• Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
• Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
• SERVE:.
• Pour soup into bowls and top with mushrooms.

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.