Start cooking
meat in water to cover 3 days in advance and beans
2
days in advance with salt to taste.
Add seasonings, onion,
carrots and potatoes.
Simmer until carrots are soft and potatoes
are breaking up.
Add kielbasa or sausages cut in bite-size
chunks
and cabbage.
Cook until cabbage is tender. Serve hot.
Pour the oil into soup pot and saute onions for five minutes.
Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
Serve hot.
p setting).
Prepare the cabbage by trimming and removing four
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
In
large
pot,
boil
Portuguese
sausage in water and tomato sauce.
Dice
carrot, celery and potatoes; add to pot. Add kidney
beans
and\tstring beans; bring to boil.
Boil on medium heat until vegetables are tender.
Add cabbage.
Cover and simmer for 15 to 20 minutes.
Serve hot.
Peel all vegetables.
Dice potatoes into bite size pieces. Slice carrots.
Slice onions into sections.
Shred cabbage.
Brown sausage lightly.
Add onions, cabbage and garlic; continue browning until vegetables are translucent.
Add tomatoes, tomato juice and herbs, potatoes and carrots.
Turn heat to low and cook two hours minimum or all day if you like.
Cook pasta al dente and add to soup right before serving.
then add beans and cabbage. Simmer until cabbage is wilted.
Ten
Boil ham hocks in 2 quarts water until tender.
Cut meat from bones; replace meat in pot.
Add all ingredients except cabbage and macaroni; salt and pepper to taste.
Simmer 1 hour, stirring frequently.
Add a little water if too thick.
Finally, add cabbage and macaroni and continue cooking until macaroni is tender.
Serves 10 to 12.
Slice sausage in 1/2 lengthwise and then in 1/4-inch rounds. Fry sausage; add water to cover.
Add carrots
and potatoes.
Cook for 20 minutes; add tomato sauce, kidney beans, spaghetti and 2 to 3 cups water.
Add salt and pepper to taste.
Simmer for 1 hour. Add cabbage; cook for 10 minutes.
Serve.
Serves 6.
Cook the meats in a large stock pot, adding the chicken last.
Add the cabbage, the potatoes.
Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
When is ready to go to the table put the meats on top and the rest of the gravy.
Boil the ham shanks and sausage in enough water to cover for about 20 minutes. Add beans and cook until beans are tender.
Add tomato sauce, chopped onion, parsley, potatoes and cabbage.
Cook until vegetables are clear.
In a 5-quart pan, put ham hocks or bones.
Cover with water. Boil with garlic, onion, cilantro and tomatoes.
Simmer until meat comes off the bones.
Remove bones.
Cut up meat and return to pan.
Add sausage, potatoes and carrots.
Simmer until potatoes and carrots are starting to soften.
Add macaroni and cabbage. Cook until tender.
Add salt to taste.
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.
In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
In a large pot, fry bacon until fat is rendered.
Add onion, celery, carrot, garlic and potato; saute all until bacon is crisp and vegetables are golden.
Add sausage, tomatoes, tomato sauce, kidney beans, broth, peppercorns, bay leaf and cinnamon.
Cook until cabbage is done.
Serve hot.
Serves 8 to 10 people.
In large skillet boil soup bone and meat and onion for about 1 hour.
Add cabbage and potatoes.
Boil until potatoes are cooked. Add kidney beans when soup is done.
Serve with Portuguese bread.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
essen.
Cooking Cabbage:
This is
nd half of the cabbage, cook until the cabbage wilts, about 3