Best 2 Moms Cabbage Soup Recipes
Cabbage soup is a hearty, flavorful soup that is perfect for a cold winter day. It is made with simple ingredients that are likely already in your kitchen, including cabbage, carrots, celery, onion, garlic, and broth. Cabbage soup is also very versatile and can be easily customized to your liking. For example, you can add different vegetables, such as potatoes, green beans, or tomatoes. You can also add meat, such as chicken, beef, or sausage. And, of course, you can adjust the seasonings to your taste. This recipe collection includes three different cabbage soup recipes:
* **Classic Cabbage Soup:** This is the basic cabbage soup recipe that I grew up with. It is made with simple ingredients and is very easy to make.
* **Loaded Cabbage Soup:** This cabbage soup is loaded with vegetables, meat, and flavor. It is a hearty and satisfying soup that is perfect for a cold winter day.
* **Slow Cooker Cabbage Soup:** This cabbage soup is made in the slow cooker, making it a great option for busy weeknights. It is also a great way to use up leftover vegetables.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
BESS FEIGENBAUM'S CABBAGE SOUP
Provided by Elaine Louie
Categories dinner, one pot, soups and stews, main course
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and sauté until translucent. Add 3 cups water, carrots, tomatoes and purée, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.
- Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not puréed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 31 grams
Tips:
- Choose the right cabbage: Green cabbage is the traditional choice for cabbage soup, but you can also use red cabbage or Savoy cabbage. Just be sure to shred the cabbage finely so that it cooks evenly.
- Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your soup, such as carrots, celery, onions, potatoes, and tomatoes. This will add flavor and nutrients to the soup.
- Season the soup well: Cabbage soup can be bland, so be sure to season it well with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
- Cook the soup slowly: Cabbage soup is best when it is cooked slowly over low heat. This allows the flavors to meld together and the cabbage to become tender.
- Serve the soup hot: Cabbage soup is best served hot, with a dollop of sour cream or yogurt. You can also add some crusty bread or crackers for dipping.
Conclusion:
Cabbage soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a cabbage soup that is both flavorful and nutritious.
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