Anyone have a kick butt recipe for Cabbage Soup?!
Answers: You like borscht American lady? I cook borscht now send you in Postal service, yes?
1 can (14OZ) sauerkraut, rinse well in cold water and drain
1/2 head of cabbage, sliced fine
1 can pinto beans, drained
1 can (14oz) pickled beets, cubed, do NOT drain
1 baking potato, peeled and cubed
1.5 qt fat free chicken broth
1/2 tsp cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
1 tsp sugar...
fry 3 slices of bacon, drain fat, and chop
combine all other ingredients in a stock pot, add bacon, boil very slowly 30 minutes... enjoy...
This is a recipe for Cabbage Soup but not Borst.
CABBAGE SOUP
1/2 medium onion - sliced and halved again
1 garlic clove - minced
5 sliced bacon - sliced into pieces
1/2 cabbage - heart removed - sliced into very thin strips and halved again
black pepper and salt to taste
1 bay leaf
1 tsp chicken or beef base (like bouillon cube)
Saute onion garlic and bacon until the onions are translucent and the bacon is starting to turn brown. Drain off all but 1 T grease and add to your soup pot. Add water with the chicken base or use chicken or beef broth. Add the bay leaf and black pepper. Bring to boil, turn the heat down to a simmer, and cook for 10 minutes to finish cooking the onions. Add the cabbage, increase the amount of liquid to cover all, bring back to a boil, reduce the heat and simmer and cook until the cabbage is tender (apx 10-15 minutes). Remove the bay leaf and serve. I like to add a dollop of cream to the soup just before serving, stirring it into the broth. Gives it that extra mouth-feel without all the calories of cooking it in cream.
You can add mushrooms to your soup as well - very good. You can bump up the amount of bacon in the recipe and also add ham if you'd like for just that much extra flavor.
Best Cabbage Soup Ever (Even kid's love it.)
Ingredients:
Paprika and flour browned together
Onion
Shredded Carrot
Garlic
2 cans diced tomatoes
Medium sized head of cabbage
1 pacakge of Sausage (either Eckrich Beef Smoked or I use Healthy Choice)
Potatoes (if desired)
Directions:
1. Take approx. 2 cups of flour and put in a pan - add about two tablespoons of paprika and turn on low heat - stir constantly so it does not burn (yes you are browning this dry)- when this mixture turns the color of sand (more like reddish sand) it is done. I generally just dump flour in the pan and add paprika until it turns the right color. This is the main spice and "secret" to the recipe.
2. In a large pot saute onion and garlic with a small amount of butter or olive oil for about 3 minutes - stir constantly
3. Add about two cups of water
4. Add approximately 8 tablespoons of the paprika/flour browned mixture and mix in so their are no lumps
5. Add both cans of tomatoes and stir
6. Add in the cabbage chopped up
7. Add in the shredded carrot
7. Simmer for a couple of hours - until cabbage is done - I sometimes simmer this all day if I am home just to cook in the tastes.
8. During the last 20 minutes add in the sausage and potatoes (if desired) you can make this without the sausage and potatoes also. If you do add potatoes then just cook until they are done.
Additions: if you like spicy flavors you can add in some lawrys RED PEPPER SEASONED SALT(I usually just keep this on the table for anyone who wants to add in.)
Tastes best the second day!
Stuffed cabbage roll soup.
Celery diced
onions diced
1 green or reg pepper diced
cabbage coarse chop
leftover spaghetti meat sauce
cooked rice
1 can diced tomartoes in juice
1 can tomatoe sauce
beef base or boullion to taste
garlic gran pepper black, oregano
Bring water to a boil add onions & celery & base boil again add diced tom and sauce and cabbage boil till cabbage is almost done add spaghetti meat sauce and rice. heat to a boil then serve.
I think the unemployed starving artist from Berlin has a recipe
Healing Cabbage Soup
Ingredients-
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Preparation-
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
THIS IS DELICIOUS
GERMAN CABBAGE AND RICE SOUP
SERVES 4
3 tablespoons butter, preferably unsalted
4-5 cups shredded cabbage
1 large onion, chopped (about 1-1/2 cups)
3 cans (14.5 ounces each) low-salt chicken broth
1/2 cup water
Salt and pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup uncooked long grain rice
1 cup shredded Swiss cheese
Heat butter in large pot or Dutch oven over medium-high heat. Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.). Add broth, salt, pepper, and nutmeg. Cover and simmer about 10 minutes. Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning. Serve in individual soup bowls. Pass shredded cheese separately.