OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
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.
mins. Add the savoy cabbage and stir fry briefly. Pour
arge airtight plastic container).
Soup Directions:
Sort and wash
Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender.
Add water and Herb Ox and simmer.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
ater to a boil. Add cabbage; reduce heat to low. Simmer
In a large saucepan or stockpot, combine tomato juice and bouillon cubes and bring to a boil, stirring continuously until cubes are completely dissolved; lower heat to simmer and add remaining ingredients.
Simmer for 1 1/2 hours or until cabbage and carrots are tender.
Freezes well.
Serves 8.
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
he pan.
Chop celery, cabbage and onion. Cook in the
Making the cabbage - Shred cabbage into a large mixing bowl
Fry bacon just until done; do not burn.
Heat oil in large pot and saute green onions, bacon, onion, garlic, cabbage, potatoes and celery for 8 minutes, stirring occasionally.
Add the rest of the ingredients, except cheese; let simmer for 30 minutes, or until vegetables are tender.
Serve, sprinkled with the Parmesan cheese.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
little. This is the best size for me, I like
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Mix cabbage, onion, sausage, and bacon bits in a heavy pot.
Melt the margarine in a saucepan.
Pour the melted margarine over the ingredients in the pot.
Cook over medium heat.
Cover and stir occasionally until cabbage is smothered to your liking.
Serve over hot white rice and enjoy the explosion of flavors.
Cut the savoy cabbage into wedges, core and shred
ngredients, except for the cabbage, tomato soup and reserved diced tomato juice