Cabbage Soup Recipe Collection(Classical)
The Famous Cabbage Soup1 head cabbage6 medium onions 6 spring onions 6 carrots 2 green or red peppers 3 large tomatoes 5 stalks celery, trimmed 4 oz (110 g) uncooked brown rice salt and freshly-ground black pepper Cut the vegetables into small pieces. Place in a large pott and add enough cold water to cover. Bring to boil and then simmer uncovered for about ten minutes.
Cover, and then simmer on a low heat until the vegetables are soft. (Old cabbage soup recipe versions say, that this should take about an hour – newer researches know that this is too long as the vitamins will vanish! 10 – 15 minutes simmer time is more then enough!)
While the soup is simmering cook the rice according to the instructions on the packet. Add the rice when the soup is cooked. Season to taste with salt, preferably low-sodium and pepper. Special Tip: Cool and then keep in the fridge, or freeze The Original Cabbage Soup1 head cabbage6 Large Green Onions 2 Green Peppers 1-2 Cans Diced Tomatoes 1 Bunch Celery 1 Package Lipton Onion Soup Mix 1-2 Cubes of vegetable broth low sodium Cut vegetables into small pieces and cover with water. Old and Delicious Cabbage Soup from JudyThanks to Judy (from St. Louis, USA) find here an "old and delicious" cabbage soup recipe she mailed to me:1 chopped onion or 6-8 large green onions 1 can tomatoes 28oz/can stewed tomatoes 3 (28oz) cans water 1 large head cabbage 1 bunch of celery 2 lbs. baby carrots some bay leaf, lawrey, salt 2 red pepper 1 pkg Lipton onion soup mix 6 beef bouillon cubes Cut vegetables in small to medium pieces. Cover with water. Boil fast for 10 minutes. Lower heat to simmer. Continue cooking until vegetables are tender. What a taste! Place washed and chopped vegetables in large stockpot. Add water, stir in soup mix, bouillion and tomatoes. Add more water if needed to fully cover all vegetables. Cook over low until vegetables are soft. Cool, store in refrigerator. Special Note:I've got recipes from various sites, and do not know who originated them. If you recognize one of the above cabbage soup recipes as yours, please let me know and I'll be happy to give you credit.Vary it and add your own seasonings:Add your own seasonings to your cabbage soup recipe whenever you can. That way you can adjust the salt exactly to your taste.The best you can do is to omit high-sodium flavouring ingrediants and prefer bouillon cubes, soup mixes or seasonings as low-sodium or salt-free versions. Special Tip: Cabbage Flakes for your
Of course the best cabbage is really fresh cabbage but when I'm in pressure I also use from time to time cabbage flakes.
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