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
Boil 500ml of water.
Add the pork ribs in and cook for 1 minute.
Pour away the water.
Boil 1litre of water.
add the pork ribs and dry scallops in.
Cook for 30-45mins.
Add the cabbage in and cook for another 15 minutes.
Its ready to serve!
*Variation* You can add an onion in if u want the sweet taste of the onion.
*Note* You can cook the pork ribs longer for better taste. If you want, you can even double boil it.
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
Cut the savoy cabbage into wedges, core and shred
Heat olive oil in a large soup pot.
Add onions and saute for 1-2 minutes or until slightly transparent.
Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper.
Heat on medium-high heat until mixture comes to a boil.
Reduce heat and simmer for about 30 minutes or until vegetables are tender.
alf of the pre-cooked cabbage & onion mixture w/the vegetable
oss together the salt and cabbage.
Set aside for 15
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.
he pan.
Chop celery, cabbage and onion. Cook in the
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