Cabbage Soup
Mary Lou's Hearty Winter Cabbage Soup
Cabbage and Potato Stew
Sweet & Sour Cabbage Soup
Lucky's Sweet And Sour Cabbage Soup
Cabbage Soup
4 slices bacon, thick, diced
2 onions, sliced
1 turnip, sliced
2 carrots, diced
2 potatoes, cubed
1 head green cabbage, shredded
4 cup chicken stock or bouillon
2 cup water
6 sprigs parsley
1 bay leaf
Garnish:
1/4 cup Parmesan Cheese, Grated
The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread. In a 6-quart saucepan or pot, combine all ingredients except
salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours.
Discard the parsley bundle; season to taste. Pour into hot soup bowls
and garnish with cheese.
Mary Lou's Hearty Winter Cabbage Soup
Yield: 4 Servings
1/2 Head red cabbage
1/2 Head green cabbage
1/2 large Spanish onion, peeled
4 large Or 5 medium carrots, peeled
4 large Or 5 medoim potatoes, peeled
1 can (14oz) kidney beans, rinsed
2 To 3 (28oz) can plum Tomatoes
1 can Tomato paste
1 tsp Salt
Pepper
Basil
Parsley
1/4 lb Bacon, cooked
2 3 polished sausage, Pre-browned
5 Slices ham, diced
Slice cabbage, onions, carrots. Dice potatoes. Saute onions in
leftover bacon drippings. Put all ingredients in pot. Add water to
cover all (if needed). Cook for 3-4 hours stirring occasionally. I
use LOTS of pepper since this is supposed to be a PEPPERY winter
warming, sinus clearing soup. Add sausage whole or sliced to soup and
cook for another 20 minutes before serving. Serve with buttered bread
and sour cream dolloped on top (remove sour cream for low cal)
Cabbage and Potato Stew
This is what we normally serve up during cold winter gatherings, but it
is good any time of the year.
2 lbs. Cajun Andouille sausage, sliced diagonally into bite size pieces
6 Tbsp bacon drippings or lard
4 lbs. Russet potatoes, peeled and quartered
2 large Cabbage heads, quartered and quarters cut in half
3 large yellow onions, chopped
4 large tomatoes, quartered and quarters cut in half
1 Habanero pepper, seeds and stems removed, chopped
3 Serrano peppers, stems removed, chopped
1/2 large Green Bell pepper, seeds and stem removed, chopped
1/2 large Red Bell pepper, seeds and stem removed, chopped
1/2 large Yellow Bell pepper, seeds and stem removed, chopped
1 Tbsp salt
1 Tbsp course ground black pepper
1 tsp. ground cayenne pepper
4 Tbsp dark chili powder
1 Tbsp garlic powder
2 tsp. dried thyme
water
With the bacon drippings, saute the sausage in a large soup pot on
medium heat, until just lightly brown. Add the onions and saute until
clear. Add peppers and saute another 2 minutes. Add potatoes, cabbage,
tomatoes, dry ingredients and enough water to cover everything and about
3/4 full. Bring to a boil then turn down heat and simmer for about 2
hours or until cabbage and potatoes are tender. Serve with hot
cornbread.
Sweet & Sour Cabbage Soup
2 Tbsp corn oil
3/4 cup sliced onions
1/2 tsp. black pepper
1/2 tsp. salt
1 bay leaf
1 lb. sliced cabbage
3/4 cup crushed tomatoes
5 Tbsp brown sugar
1 lb. cooked beef brisket
1 1/2 cup beef broth
11 cup water
Saute onions with black pepper and salt in corn oil. Add cabbage and bay
leaf with 1 cup water. Put lid on and cook about 5 minutes, until
cabbage is wilted. Add crushed tomatoes and 2 cups of water. Cook for
30 minutes. Add brown sugar, beef broth and beef brisket with 9 cups of
water. Simmer for 2 hours. Serve hot.
Lucky's Sweet And Sour Cabbage Soup
3 Tbsp vegetable oil
2 large onions, halved and sliced cross-wise
3-5 medium carrots sliced 3/8.
4 cloves garlic, minced
5 tsp. paprika (preferably hungarian)
6 cups chicken broth
3 cans (ea, 14 1/2 oz.) diced tomatoes w/ liquid
1 1/2 cups cranberries
10 Tbsp lemon juice, divided
6 Tbsp brown sugar
3 large turnips, cut into 1/2" chunks
3/4 cup crushed ginger snaps (about 10 cookies)
3/4 cup fresh chopped dill, if using dried, start with 3 tsp.
3/4 tsp. ea, salt and black pepper
1 large head cabbage, about 3 lbs.
2 (to 4 depending on taste) Tbsp chili sauce (rooster)
Heat oil in large soup pot. Add onions and carrots. Saute until
softened, about 10 minutes. Quarter the cabbage, core and cut into
1/8x 1 1/2" strips. Add cabbage and garlic to onion mixture. Cook until
just softened, about 7 minutesor so, adding a little broth when
necessary. Add paprika and stir. Cook about 2 minutes. Add broth,
reserving 1 1/2 cups. Add tomatoes. Bring to a boil, partially cover and
simmer about 25- 30 minutes, stirring often. Add cranberries, and 5 Tbsp
of the lemon juice. Stir in the brown sugar. Add turnips. Return to a
boil and cook until turnips are done, about 20 minutes. Stir in cookie
crumbs, remaining lemon juice, salt and pepper and dill. Add chilisauce,
to taste, allowing a little time before adding more. If necessary,
adjust to taste the sweet/sour factor with brown sugar/lemon juice.
Note: this soup tends to the stew consistency. More broth can be added
to achieve desired consistancy.
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