CAbbAgE SouP rEcIpE!! please HELP?!
CAbbAgE SouP rEcIpE!! please HELP?
Just great!! Dad invited EVERYONE he knows to come over!! He wants me to cook the "non-man stuff," while he does the bbq!! So does anyone have an easy cabbage soup recipe and any other southern foods!!?? Thanks
Answers: Cut up cabbage, and whatever other canned frozen or fresh vegetables you like (celery, carrots, bell pepper, cauliflower, broccoli, corn, onion, peas...etc...). Pour Tomato sauce and skim (or whole) milk into a large stock pot (...enough for everyone...) ...water down if there's not enough, or add more milk (the milk makes it "bisque-esque" so if you don't like the creaminess of a bisque, just use water, tomato sauce, vegetable or chicken broth and the juices from the veggies.) Bring to a boil. Reduce heat (to med or med-lo), cover and let simmer until about 5 or ten minutes before serving. Take off heat if it is too hot (unless there's a lot of it and a lot of people.)
...Mashed potatoes are always good with just about anything.
Sweet potato "fries" ... wash and peel and cut sweet potatoes into wedges or julienne, spray with cooking spray and bake in the oven like french fries. Tasty and different.
--can do the same thing with apples for a sweeter taste... and apples go good with bbq. Girl I've been there!!!!!! pretty much sucks doesnt it? I hope these help
CABBAGE SOUP
1 onion, minced
1 tsp. soy sauce
1/2 tablespoon butter
1 tablespoon olive oil
1 head Savoy or green cabbage
2-3 cloves garlic, minced
4 cups brown stock
Salt and pepper
1 tablespoon minced parsley
Pork spare ribs (optional)
1/2 cup long grain rice, rinsed
Lightly sauté the onion in olive oil and butter in a saucepan until translucent.
Shred the cabbage and stir in. Add minced garlic.
Make the brown stock and bring briefly to a boil.
Add stock, soy sauce and spare ribs (if using).
Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking.
Season to taste with salt and pepper, if desired.
Variations: Escarole, Kale, Bok Choy or Napa Chinese Cabbage may be substituted for cabbage. Minor's Pork base may be used in place of brown stock. Onions can be sautéed at start with a slice of chopped pancetta instead of using butter.
SOUTHERN SPOONBREAD
2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar
Gradually add corn meal to boiling water. Stir in butter and salt and cook over hot water in a double boiler until thick. Pour mixture into a mixing bowl to cool.
In the meantime, separate the eggs and beat the yolk and milk together, using a rotary beater. When corn mixture is cool, beat in the milk mixture.
Stir in the flour, sugar, and baking powder, which you have sifted together.
Fold in stiffly beaten egg whites.
Pour into well greased baking dish, about 1/2 full, and bake in a preheated 375°F oven 30-35 minutes.
Serve with a spoon, directly from the dish that the spoonbread was baked in.
ORIGINAL SOUTHERNER'S FRIED GREEN
TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil
Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.
Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.
Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.
Good luck! CABBAGE SOUP
1 onion, minced
1 tsp. soy sauce
1/2 tablespoon butter
1 tablespoon olive oil
1 head Savoy or green cabbage
2-3 cloves garlic, minced
4 cups brown stock
Salt and pepper
1 tablespoon minced parsley
Pork spare ribs (optional)
1/2 cup long grain rice, rinsed
Lightly sauté the onion in olive oil and butter in a saucepan until translucent.
Shred the cabbage and stir in. Add minced garlic.
Make the brown stock and bring briefly to a boil.
Add stock, soy sauce and spare ribs (if using).
Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking.
Season to taste with salt and pepper, if desired.
Variations: Escarole, Kale, Bok Choy or Napa Chinese Cabbage may be substituted for cabbage. Minor's Pork base may be used in place of brown stock. Onions can be sautéed at start with a slice of chopped pancetta instead of using butter. just buy potato salad and coleslaw cook water, if has hot put in slice cabagge. put in salt, pepper, beans, baby corn, tomat, and finish 1onion minced
2tb spoon butter
2 tomatoes diced
1 medium size beat shredded
2 carrots shredded
half a cabbage shredded
1 potato diced
salt, bay leaves
parsley or dill weeds
4 cups of beef broth or boiled water
saute the onions in butter, add the tomatoes let it cook a bit add the bay leaves and broth. Add the carrots, beat and the potato, let it cook for 10 min, add the cabbage and salt let it cook til the potatoes are soft. Serve with fresh parsley or dills and a small spoon of sour-cream or mayo Cabbage Soup Diet
INGREDIENTS:
* 6 large green onions (1 bunch)
* 2 green bell peppers
* 1 or 2 cans of tomatoes (14.5 ounce size, diced or whole)
* 1 bunch celery, sliced
* 1/2 head cabbage, chopped
* 1 package (Lipton) onion soup mix
* 1 or 2 cubes bouillon (optional)
* 1 48 oz can V8 juice (optional)
* Season to taste with salt, pepper, parsley, curry, garlic powder, etc.*
PREPARATION:
Simmer or slow cook all until soup is done. *If slow cooking, add seasonings about an hour before done. Eat all the soup you want, whenever you want. This is the basic plan, shared by Sharon.
First Day - All fruit is fine, except bananas; soup
Day 2 - Any and all vegetables, baked potato with butter for dinner; soup
Day 3 - Combine Day 1 and 2, without potato; soup
Day 4 - Up to six bananas, all the skim milk you want; soup
Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6 to 8 glasses of water; soup
Day 6 - All the beef and vegetables you want; soup
Day 7 - Brown rice, unsweetened fruit juices and vegetables; soup
Note: No bread, alcohol, or carbonated beverages - not even diet soda