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
alf of the pre-cooked cabbage & onion mixture w/the vegetable
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.
he pan.
Chop celery, cabbage and onion. Cook in the
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
he core out of the cabbage - it cooks down with everything
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.
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
celery and carrots in your soup pot along with the spices
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.