Cabbage soup

Nancy Young said:

Last week, I had a nice little cold brewing, as usual I got
the urge for some soup. I happened to be in the frozen food
aisle, so I thought, hmmm, I've heard of frozen soups,
wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a mistake,
you know you're setting yourself up for a disappointment),
without the meat. Whatever, at the very least I'll get some
nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is that
some sort of tradition or something? a very sweet soup? I
never heard of such a sweet soup unless it was a fruit
soup, maybe.

nancy

Not a tradition except with Tabatchnick. They are not very
good IMHO.

Boron

Quoted message said:

Nancy Young wrote:

Last week, I had a nice little cold brewing, as usual I got
the urge for some soup. I happened to be in the frozen food
aisle, so I thought, hmmm, I've heard of frozen soups,
wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a mistake,
you know you're setting yourself up for a disappointment),
without the meat. Whatever, at the very least I'll get some
nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is that
some sort of tradition or something? a very sweet soup? I
never heard of such a sweet soup unless it was a fruit
soup, maybe.

nancy

I've tried a few of the Tabatchnick's soups, all very
crappy... they're utterly tasteless... nothing but expensive
pishwasser.

Next time make your own, cabbage soup couldn't be easier,
practically cooks itself.

Starting with a two pound chunk of flanken is traditional,
but any cut of chuck will do just fine. Brown the meat, add
two cans crushed tomatoes in puree, lotsa black pepper, a
bit of salt, and two tomato cans water. Bring to boil, then
lower heat to a slow simmer.... cook about an hour. Then
add the head of shredded cabbage and simmer another half
hour. Then add a couple diced carrots, a handful of
raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a
chunk of meat in each bowl and a wedge of fresh lemon. No
onion, garlic or celery in cabbage soup... a diced turnip
is okay, even a beet.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Boron Elgar said:

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young

Quoted message said:

Quoted message said:

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a
mistake, you know you're setting yourself up for a
disappointment), without the meat. Whatever, at the very
least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is
that some sort of tradition or something? a very sweet
soup? I never heard of such a sweet soup unless it was a
fruit soup, maybe.

Not a tradition except with Tabatchnick. They are not very
good IMHO.

(laugh) Okay, thanks, for some reason I thought they had a
decent reputation. I mean, I wasn't really expecting
homemade or anything, but geez. At any rate, I'm in the hunt
for a recipe for the soup that does not involve beans, just
ground beef and tomato/paprika broth, with cabbage.
Obviously I will just wing it.

nancy

Quoted message said:

Next time make your own, cabbage soup couldn't be easier,
practically

cooks

Quoted message said:

itself.

Starting with a two pound chunk of flanken is
traditional, but any cut

of chuck

Quoted message said:

will do just fine. Brown the meat, add two cans crushed
tomatoes in

puree,

Quoted message said:

lotsa black pepper, a bit of salt, and two tomato cans
water. Bring to

boil,

Quoted message said:

then lower heat to a slow simmer.... cook about an hour.
Then add the

head of

Quoted message said:

shredded cabbage and simmer another half hour. Then add
a couple diced

carrots,

Quoted message said:

a handful of raisins, and a few diced potatoes, simmer
until veggies are tender. Skim excess fat, adjust salt,
and serve with a chunk of meat in

each

Quoted message said:

bowl and a wedge of fresh lemon. No onion, garlic or
celery in cabbage

soup...

Quoted message said:

a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the
cabbage soup diet - twice - and have never looked at it
since. This recipe.......almost....... makes me want to
try it again!
E.

Nancy Young <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Last week, I had a nice little cold brewing, as usual I
got the urge for some soup. I happened to be in the frozen
food aisle, so I thought, hmmm, I've heard of frozen
soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a
mistake, you know you're setting yourself up for a
disappointment), without the meat. Whatever, at the very
least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is that
some sort of tradition or something? a very sweet soup? I
never heard of such a sweet soup unless it was a fruit
soup, maybe.

nancy

I like the Tabatchnick's chicken soup. It's very brothy but
very good when you have a cold. The barley mushroom isn't
too bad either. I've not tried the cabage or the split pea
soup. I always have some of the chicken soup in the freezer.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 said:

Nancy Young <[email hidden]> deliciously
posted in

Quoted message said:

Quoted message said:

Found this soup, Tabatchnick's. They had different
soups, but the cabbage soup caught my eye. I was
picturing it to be something like Hungarian cabbage soup
(always a mistake, you know you're setting yourself up
for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

Quoted message said:

I like the Tabatchnick's chicken soup. It's very brothy
but very good when you have a cold.

That's funny, I always have trouble finding a brothy soup
when I want it (meaning, when I have a cold). If I thought
they could/would do it, I'd order wonton soup, hold the
wontons from the local chinese take out.

Quoted message said:

The barley mushroom isn't too bad either. I've not tried
the cabage or the split pea soup. I always have some of
the chicken soup in the freezer.

Obviously I should just make my own and freeze it. I really
thought maybe I'd gotten through one winter without a cold.
Thanks for the suggestions.

nancy

Nancy Young <[email hidden]> wrote in message news:<[email hidden]>...

I'm in the hunt for a recipe for the soup

Quoted message said:

that does not involve beans, just ground beef and
tomato/paprika broth, with cabbage. Obviously I will just
wing it.

My recipe* is:

12 cups pork or beef broth** 5 fresh tomatoes plus 1/2 cup
tomato juice, or 1 28 oz can tomatoes 1 small can tomato
paste 1-2 cups pork or beef, from the bones or otherwise 1
green pepper, diced 1 red pepper, diced 1 hot Hungarian red
pepper (fresh or dried), finely chopped, or 2 tsp paprika 1
cup diced/sliced carrots 1 cup diced/sliced zucchini 1-2
cups shredded cabbage 2 cups diced potatoes, or 1/2 cup
rice, or 1 1/2 cup cooked rice noodles 1 tablespoon salt-
free Italian mixed herbs (Safeway brand is best!)
1/4 tsp sugar, if tomatoes are overly sour salt,
pepper to taste

Seed and skin fresh tomatoes, if you're using them. Add
tomatoes (fresh or canned), tomato paste, and meat to
degreased broth. Simmer 1 to 2 hours. Add peppers, carrots,
and potatoes/rice and simmer 30 minutes. Add Italian herbs,
salt, pepper, zucchini, and cabbage and simmer 15 minutes.

If you add cooked rice noodles, add them towards the end.

*I don't add onion or garlic because of family allergies. I
would suspect 1 diced onion and 3 cloves garlic would be
about right, YMMV.

**Safeway here (Calgary Garrison Woods) carries pork bones
in the 'other meats' area for about 49 cents a pound.
They're usually loaded with meat, enough so that you can get
1-2 cups of meat and 12 cups of flavourful stock out of less
than a dollar's worth of bones! Check with your butcher if
your store doesn't carry them.

wd39

Try this one, it's not sweet.

* Exported from MasterCook *

Helen's Cabbage Soup

Recipe By : Serving Size : 8 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----MM BY
HELEN PEAGRAM-----
1/2 md Cabbage 5 Onions, sliced
2/2 lb Margarine 6 Potatoes, diced 28 oz Tomatoes 1
Water *

NOTE: I try and cut down on the amount of marg

* 3 times the normal amount used to cook potatoes. I
just cover them and add water if necessary.

In a large pot, fry onion and cabbage in marg slowly til
tender and brown. About 25 minutes. Boil potatoes til
cooked. Add tomatoes and fried onion and cabbage. Season
to taste. Simmer 30 minutes. Sausage can be browned with
the vegetables and added as desired. From: Helen Peagram
Date: 05 May 94

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 224 Calories; 23g Fat
(89.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 1
Vegetable; 4 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last week, I had a nice little cold brewing, as usual I
got the urge for some soup. I happened to be in the frozen
food aisle, so I thought, hmmm, I've heard of frozen
soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a
mistake, you know you're setting yourself up for a
disappointment), without the meat. Whatever, at the very
least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is that
some sort of tradition or something? a very sweet soup? I
never heard of such a sweet soup unless it was a fruit
soup, maybe.

nancy

Nancy Young <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

Dog3 said:

Nancy Young <[email hidden]> deliciously
posted in

Quoted message said:

Quoted message said:

Found this soup, Tabatchnick's. They had different
soups, but the cabbage soup caught my eye. I was
picturing it to be something like Hungarian cabbage
soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat.
Whatever, at the very least I'll get some nice hot
broth out of it.

Quoted message said:

I like the Tabatchnick's chicken soup. It's very brothy
but very good when you have a cold.

That's funny, I always have trouble finding a brothy soup
when I want it (meaning, when I have a cold). If I thought
they could/would do it, I'd order wonton soup, hold the
wontons from the local chinese take out.

Quoted message said:

The barley mushroom isn't too bad either. I've not tried
the cabage or the split pea soup. I always have some of
the chicken soup in the freezer.

Obviously I should just make my own and freeze it. I
really thought maybe I'd gotten through one winter without
a cold. Thanks for the suggestions.

nancy

Most people I've talked to don't care much for Tabatchnick's
because it tends to be on the bland side. I just season it.
I think I'll steer clear of the cabbage soup 😉

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

This recipe is spicy. There is nothing in the recipe that is
spicy except the sausage. So if you don't want it hot,
change the type of sausage. Beware, it gets more spicy each
time it is heated. Don't omit the caraway seed. I don't even
like caraway but the soup would not be as good without it. I
didn't think this was particularly sweet, but you can omit
part of the brown sugar if you think you would like it
better that way.

German Cabbage Soup

2 large onions, diced ¼ (one-fourth) cup butter 3— 2-pound
cans stewed tomatoes, smashed up 6 cups chicken stock 1 head
green cabbage, chopped into big pieces ½ (one-half) cup
lemon juice ½ (one-half) cup brown sugar 1 tablespoon
caraway seed salt and pepper to taste 1 pound hot German
sausage, sliced very thinly- or any hot sausage

In a large pot, saute’ onions in butter. Add remaining
ingredients; bring to a boil. Reduce heat and simmer as long
as you want, or until the cabbage is tender. Adjust lemon
juice and brown sugar to taste. Serves 8.

Nancy Young wrote: It was sweet to the point of extreme, and

Quoted message said:

not especially liquidy, more viscous. Is that some sort of
tradition or something? a very sweet soup? I never heard
of such a sweet soup unless it was a fruit soup, maybe.

nancy

LaUna said:

This recipe is spicy.

This sounds great, as do the other recipes people posted for
me. Thank you very much. I have a huge hankering for cabbage
soup at this point.

nancy

Let me join in the suggestions with this wonderful
cabbage soup.

I posted it a few years ago, but it bears repeating as it is
quite special. Do try it with the Gruyere cheese. It gives
it a special 'nutty' flavor overtone.

KABISUPPE (Cabbage and Rice Soup)

3 Tablespoons Butter 1 Pound Shredded Cabbage 1 Cup Onions,
Thinly Sliced 4 Cans Chicken Broth (or 6 Cups Home-Made
Chicken Broth) 1 Teaspoon Salt
1/8 Teaspoon Pepper
2/8 Teaspoon Nutmeg
3/2 Cup Rice, Uncooked 1 Cup Shredded Gruyere Cheese

Melt butter in a 4-quart kettle. Rinse cabbage and add to
butter along with onions. Cook over medium heat for about
10 minutes. Add broth, salt, pepper and nutmeg; simmer,
covered for 10 minutes. Add rice and cook 20 minutes
longer, or until rice is tender. Serve in bowls; pass the
cheese for a garnish.

Excellent, especially on a cold day and it's even better
reheated another day!

From YANKEE MAGAZINE - Issue of June 1982 by Kathy Donohue,
Litchfield, Connecticut

Shared (again) by Paul in Massachusetts

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last week, I had a nice little cold brewing, as usual I
got the urge for some soup. I happened to be in the frozen
food aisle, so I thought, hmmm, I've heard of frozen
soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups,
but the cabbage soup caught my eye. I was picturing it to
be something like Hungarian cabbage soup (always a
mistake, you know you're setting yourself up for a
disappointment), without the meat. Whatever, at the very
least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of
extreme, and not especially liquidy, more viscous. Is that
some sort of tradition or something? a very sweet soup? I
never heard of such a sweet soup unless it was a fruit
soup, maybe.

nancy