inch of water in the bottom.
Cook over
Fry the bacon in a frying pan,
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.
Cut up all the veggies, put everything in a
d paprika to soup mixture.
Stir
Warm the olive oil in a large
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.
ngredients in the following order: Bacon, 1/4 of the cabbage, 1/4
arge carrots.
Cover the bottom of an 8
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.
Combine all ingredients, mixing well.
Store in airtight container until ready to use.
To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
Calories 131, fat 1 g, sodium 728 mg and fiber trace.
Cook the rice according to package instructions then drain and set aside.
Meanwhile, melt butter in a pan and saute the garlic and carrots for 2 mins. Add the cabbage and saute for another 5 mins. Season with salt and pepper and add the tomatoes and stock. Cover and simmer for 30 minutes.
Stir in the cooked basmati rice, season with salt and pepper and serve.
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Cut the salt pork into 1-inch pieces and simmer for one hour. Wash and remove the wilted leaves of the cabbage, cut into the size you want.
Add the cabbage, carrots and potatoes to the salt pork. Simmer until vegetables are cooked.
With this recipe, you can also cook it in 1 pint of milk and 1/4 cup flour to give it creamy sauce.
Makes 8 to 10 servings.
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.
cubes and sprinkle with the dry spices and mix well
wo-thirds of the cabbage (including the cores).
Add to the soup pot.
ater over the celery mixture; bring to a boil. Add cabbage, celery
Prep the cabbage: Bring a large pot of
br>Strain the stock. Discard the vegetables but reserve the meat. Allow the stock