br>Set aside.
Cook sour cabbage with juices and 1 cup
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
o a simmer. Add the cabbage and stir to combine. Add
Add lemon juice and cabbage and remaining 3 cups vegetable
Peel the cabbage leaves one by one, cut
In a large soup pot or dutch oven, brown
simmer.
Add the cabbage and stir to combine.
inute, stirring continuously.
Add cabbage and bamboo shoots to pot
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.
side to cool.
Sour cabbage is just that, sour. Very tangy, soaking
stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until
mins. Add the savoy cabbage and stir fry briefly. Pour
In a large soup pot heat the oil on medium high heat. Add onion and peppers and saute until onion has softened and is translucent.
Add cabbage and carrots and saute for about five minutes, or until cabbage begins to soften.
Add the remaining ingredients and bring to a boil.
Cover, and reduce heat to low. Simmer for about 45 minutes.
Serve with good crusty bread and sour cream to spoon on top.
he pan.
Add the cabbage and 1/4 cup of
he olive oil in a soup pot over medium heat.
Brown meat in heavy pot.
Add salt and pepper to taste, tomatoes, water, onion soup, sugars, cabbage and lemon juice. Cover and simmer 2 hours.
If desired, more lemon juice or sugar may be added.
Cabbage will not be mushy due to lemon juice and tomato.
This is very good with corn bread.
reat.
Spray a large soup pot with some cooking spray
Brown meat in heavy pot.
Add all other ingredients.
Cover. Simmer 2 hours.
Cabbage does not get mushy due to lemon juice and tomatoes. Good served with cornbread.
Serves 8.
Heat oil and butter in pressure cooker, just until butter foams.
Add onion& cabbage, stirring until cabbage is wilted.
Add the remaining ingredients.
Cover with pressure cooker lid.
Set on high heat until the control jiggles.
Reduce the heat and cook for 10 minutes.
Remove from heat and let cool 5 minutes.
Run cold water over cooker to finish reducing pressure.
Serve with sour cream if desired.
Put the soup bones in a heavy saucepan.
Add the shredded cabbage and water.
Add the tomatoes, onions, apple and raisins. Add the lemon juice, brown sugar, salt and pepper.
Stir.
Bring to a boil; reduce heat and simmer for 1 1/2 hours, stirring occasionally.
Makes 6 to 8 servings.