How do u make a cabbage soup?

ingrediants directions
How do u make a cabbage soup?
You are in for a real treat. This recipe is so good that you will want to make it over and over again. Enjoy



Cabbage Patch Soup



1 lb. ground beef

1 small onion, chopped

? c. celery, sliced

2 c. stewed tomatoes, do not drain

2 c. water

2 c. kidney beans

1 tsp. salt

1/8 tsp. pepper

1 tsp. chili powder

2 c. cabbage, chopped

4 large potatoes, cooked and mashed



Boil potatoes until tender, drain and make mashed potatoes. This will be used to top soup when ready to eat. Brown ground beef, onion and celery until done. Combine tomatoes, water, beans, salt, pepper and chili powder in large pot. Add beef mixture and cabbage; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Serve with mashed potatoes.
Reply:Old-World Cabbage Soup



INGREDIENTS:

1/2 medium head cabbage, chopped

4 large carrots, cubed

1 sweet onion, minced

4 stalks celery, cubed

3/4 cup ketchup

1 1/2 cups tomato-vegetable juice cocktail

3 cups vegetable broth

1 (14.5 ounce) can chicken broth

1 (14.5 ounce) can peeled and diced tomatoes



DIRECTIONS:

Place chopped cabbage into an 8-quart soup pot.

Microwave diced carrot in 2 tablespoons water for 6 minutes on high.

Microwave diced celery in 2 tablespoons water for 4 minutes on high.

Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.

Reduce heat to simmer and cook for 2 to 3 hours.

Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.



*** Also I substitute with fresh organic ingredients whenever possible.
Reply:"My body craves this soup whenever I have a cold, but its good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!"



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



DIRECTIONS:

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.
Reply:(m)



Cabbage Soup Recipe



6 large green onions

2 green peppers

1 or 2 cans of tomatoes (diced or whole)

3 Carrots

1 Container (10 oz. or so) Mushrooms

1 bunch of celery

half a head of cabbage

1 package Lipton soup mix

1 or 2 cubes of bouillon (optional)

1 48oz can V8 juice (optional)

Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Directions:



Slice green onions, put in a pot and start to saute with cooking spray.



Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.



Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.



Clean carrots, cut into bite size pieces, and add to pot.



Slice mushrooms into thick slices, add to pot.



If you would like a spicy soup, add a small amount of curry or cayenne pepper now.



You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.



Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
Reply:this is the easiest one.



boil water in a pan

add canned corn ( cream style) and salt and pepper and soup stock.

add chicken and spinach or whatever you like.
Reply:Sweet and Sour Cabbage Soup Recipe

courtesy of Sara Moulton



Yield: 4 to 6 servings





3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cups finely sliced red cabbage

1 cup chopped and drained plum tomatoes from a can

6 cups chicken stock

Salt and freshly ground black pepper

1/4 cup finely chopped fresh parsley

Sour cream and finely chopped fresh chives, as accompaniments



In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.