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
hin bite-size pieces; rinse cabbage lightly; drain and cut into
Cut the savoy cabbage into wedges, core and shred
Heat the oil in a pot and saute the cabbage, onion and bell peppers. Add 2 cups water and bring to a boil. Add 2/3 of the onion soup packet and simmer soup for 10-12 mins. Add the chili and serve garnished with fresh cilantro leaves.
few minutes until the cabbage softens up a little bit
Chop cabbage into bite-sized pieces.
In a large skillet, cook cabbage in oil until it reaches desired doneness. (I like mine really tender, but some may like more crunch).
Mix together cooked cabbage, soup, and mayo.
Pour in a greased casserole dish and top with crushed corn flakes.
Drizzle the melted margarine over the top of the casserole.
Bake at 375 degrees for 20 minutes or until hot and bubbly.
Break into pieces
Add cabbage to soup; simmer, covered, for 5
Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
Bring to a boil over high heat.
Reduce the heat, cover and simmer until the vegetables are tender.
Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
**Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.
Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
Heat large stock pot and begin to brown beef and pork. Add onion and carrot, salt and pepper to taste. Cook until meat and veggies are cooked through.
Drain all fat from the pan.
Add remaining spices, tomatoes and tomato sauce and bring to simmer.
Add cabbage and stir well.
Simmer soup 30 minutes or more.
Serve soup as is or with a scoop of cooked white rice in the bowl.
ender. Add stock, carrots, celery, cabbage, bay leaf and peppercorns. Bring
Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut
Heat oil in a saucepan and sprinkle with curry powder. Add vegetables, saute briefly, and pour in 2 cups of water. Bring to a boil, add two thirds of onion soup packet and simmer for 10 minuets. Add grated ginger to soup, and serve.
For crockery cooking be sure to slice vegetables thin in all crock-pot recipes unless otherwise instructed.
Meat cooks faster than veggies in a crock-pot.
Always put veggie on bottom and meat on top.
Combine brisket, bones and water in deep pot.
Add onions and tomatoes and bring to boil.
Skim off any foam and reduce heat to low.
Simmer 1 hour uncovered.
Add cabbage, salt, pepper and garlic and cook another hour over low heat.
Stir in lemon juice and sugar; cook 20 minutes longer on low heat.
Taste to correct seasoning.
Remove bones.
Slice meat and serve as a garnish with soup.
Serves 6 to 8.
Heat the olive oil in a large saucepan and cook the onion and garlic until soft. Add the celery and cabbage and season. Pour in the stock, bring to a boil, cover and cook for about 10 minutes.
Add the cherry tomatoes and zucchini and cook for an additional 5-10 minutes. Meanwhile, toast the pine nuts in a dry frying pan until golden brown, then remove and set aside to cool.
Serve the soup in deep bowls with a dab of pesto. Garnish with toasted pine nuts and basil.
or about 10 mins. Add cabbage and curry powder and cook
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.
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.