ender. This soup can be eaten
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
mins. Add the savoy cabbage and stir fry briefly. Pour
Cover with water and cook 10 minutes.
Turn on low heat and simmer until vegetables are tender.
Makes a large pot full.
Soup may be eaten at any time of day and as much as you want.
rder: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.
aste, 5 bay leaves, 3/4 cup of apple cider vinegar
First: In a large soup pot or dutch kettle, saute
With some oil cook the onions until slightly soft. Add the shredded cabbage and garlic and cook until cabbage is beginning to wilt. Add the broth and slivered carrots (I just use my peeler ), tomato sauce and spices. Simmer about 15 minutes or until cabbage is of desired crunchiness. At the very end add the kale to slightly blanch. Serve with crusty bread.
Chop all vegetables; cover with water in a large pot.
Boil for 30 minutes.
Lower heat; simmer until vegetables are tender. Use garlic salt or bouillon for seasoning.
This soup may be eaten any time you feel hungry.
You may eat as much as you want; will not add calories.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
in bite-size pieces; rinse cabbage lightly; drain and cut into
HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
Set
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
nd cut them into 1/4\" dice. Cut carrots into 1
he olive oil in a soup pot over medium heat.
or until melted).
Add cabbage, onions, scallions, salt, pepper, and
Melt butter in large stock pot and saute onion, garlic and caraway seeds until onion is tender.
Add broth, cabbage, potatoes, salt and pepper, bring to boil and then simmer for 1 hour.
This soup may be pureed with a hand-held blender if you prefer.
Brown ground chuck with onion.
Add cabbage, tomatoes, and chili beans.
Add enough water to almost cover cabbage.
Add salt and pepper.
Cover and cook on medium-low for 3 to 4 hours until cabbage is tender and water has cooked down some.
You will need a 6 to 8 quart pot to cook.
This does not taste like cabbage - Delicious!