OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
MY MICROWAVED CABBAGE
I never had a recipe for this, but I have made it like this for a very long time. I find it quite tasty.
Provided by Billie Neal
Categories Vegetables
Number Of Ingredients 4
Steps:
- 1. Rough cut cabbage, however much you want or need, into a microwave safe bowl.
- 2. Salt and pepper to taste. Lightly sprinkle with onion and/or garlic powders (optional), not enough to overtake the flavor of the cabbage.
- 3. Drop teaspoons of butter or margarine on top of cabbage, you judge for your taste.
- 4. Microwave for 2-3 minute intervals until it reaches your desired level of "doneness". I like mine to be firm but not crunchy.
- 5. This gives the cabbage a light, but very flavorful taste. Enjoy!
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