OLD FASHIONED CABBAGE SOUP
Make and share this Old Fashioned Cabbage Soup recipe from Food.com.
Provided by pink cook
Categories Stew
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Put cabbage in soup pot or a Dutch oven. Add potato cubes.
- Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender.
- Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
- In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
- Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
- Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
- Taste seasonings and serve warm with fresh bread slices.
Nutrition Facts : Calories 325.9, Fat 3.3, SaturatedFat 0.9, Sodium 2742.5, Carbohydrate 58.7, Fiber 10.1, Sugar 14.6, Protein 17.9
OLD WORLD VEGETABLE SOUP
Provided by Dave Lieberman
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.
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
ORIGINAL DIET CABBAGE SOUP
This is the recipe From Sacred Heart Memorial Hospital which is used for overweight heart patients to lose weight rapidly usually before surgery. So it is safe, and a great way to lose weight anytime!
Provided by bethann777
Categories Vegetable
Time 50m
Yield 4-6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes.
- Reduce to simmer and continue cooking until vegetables are tender. This soup can be eaten antime you are hungry.
- Eat as much as you want. This soup will not add calories. The more you eat the more you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods you would suffer malnutrition.
- For drinks - unsweetened juices, tea, coffee, cranberry juice or water.
- The diet:.
- Day One: Eat only soup and fresh fruits, except for bananas.
- Day Two: All vegetables. Eat all raw or canned vegetables except beans, peas or corn. Eat along with the soup. At dinner time eat a large baked potato and butter. Eat no fruits.
- Day Three: Eat all the soup, fruits and veggies you want. No potatoes or bananas.
- (If you have adhered to the diet-you should have lost 5-7 lbs by now).
- Day Four: Eat 3 bananas and drink 3 glasses of skim milk. Drink as many glasses of water as you like. Eat lots of soup as well.
- Day Five: Eat the soup at least once this day. You mau jave 10-20 ounces of beef and a can of tomatoes or as many as 6 frest tomatoes. Try to drink 6-8 glasses of water to wash away uric acid from your body.
- Day Six: Beef and veggies. Eat all the beef and vegetables you want, but no potato. Eat the soup at least once today.
- Day Seven: Brown rice, unsweetened fruit juice and vegetables.Again stuff yourself and be sure to have the soup at least once today.
- At the end of the seventh day you should have lost 10-17 lbs.
- If you have lost more than 15 lbs, stay off the diet for two days.
- This seven day eating plan can be used as often as you like. If correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before.
- Broiled Chicken or Fish may be substituted for the beef on only one of the beef days.
- No Nos: Bread, alcohol, carbonated drinks,and NO Fried foods.
Nutrition Facts : Calories 244.4, Fat 1.7, SaturatedFat 0.3, Sodium 463, Carbohydrate 55.4, Fiber 18.2, Sugar 27.6, Protein 8.5
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
OLD-WORLD CABBAGE SOUP
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.
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