Cabbage Soups -international cabbage soup recipe creationsFind here my collection of international cabbage soups. They are delicious but NOT really ideal for your cabbage diet week.If you're looking for soups being suitable for the cabbage soup diet week then please click here: cabbagesouprecipe. French Cabbage Soup3 c Potatoes, peeled & chopped1 lb Lean bacon or ham in 1 piece 3 qt Water 2 lb Cabbage, roughly sliced 6 Peppercorns, crushed 2 Celery stalks, sliced 1 1/2 c Red or white beans, canned, drained 6 Parsley sprigs 1 Bay leaf 1/2 ts Ground thyme 1/2 ts Marjoram 2 Garlic cloves, crushed 2 Onions 2 Carrots, quartered 2 Turnips, peeled & chopped Salt Put potatoes and bacon in deep kettle. Add water. Bring to boil. Simmer, covered, 2 hours, or until meat is tender. Remove meat; slice into serving pieces. Skim off excess fat from soup. Return meat to soup. Add beans. Season to taste with salt. Heat thoroughly. Serve with French bread.
Czechoslovakian Cabbage Soup2 lb Beef soup bones1 c Onion; chopped 3 Carrots, pared & coarsely chopped 2 Garlic clove; chopped 1 Bay leaf 2 lb Beef short ribs 1 ts Thyme, dried whole 1/2 ts Paprika 8 c ;Water 8 c Cabbage; coarsely chopped 2 lb Tomato; canned 2 ts Salt 1/2 ts Tabasco sauce 1/4 c Parsley; chopped 3 tb Lemon juice 3 tb Sugar 1 lb Sauerkraut
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in a 450 F. oven for 20 to 30 minutes or until the meat is brown. Transfer the meat and vegetables into a large kettle. Using a small amount of water, scrape the browned meat bits from the roasting pan into the kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to a boil. Cover; simmer 1-1/2 hours. Skim off the fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for one hour. Remove bones and short ribs from kettle. Cool slightly; remove the meat from the bones. Cut meat into cubes; return to kettle. Cook five minutes longer.
Swedish CabbageSoup2 lamb shanks2 beef bouillon cubes 1/2 teaspoon salt 1 tablespoon whole allspice 1 cup leeks -- chop 1/2 cup parsnips; peel -- chop 1 cup carrots; peel -- dice 1/2 cup celery -- slice thin 2 medium potatoes; peel -- dice 1/4 cup parsley -- mince 2 quarts water 2 quarts cabbage - shred Place the lamb shanks in a slow cooker with the bouillon, pepper and salt. Tie the allspice in a cheesecloth and add with the remaining ingredients except the cabbage. Cover and cook on low 7 to 9 hours or until the meat is tender. Remove the allspice and the meat. Cut the meat from the bones, dice and return to the pot. Skim off fat from the top of the soup. Turn to high, add cabbage, cover and cook on high 20 to 30 minutes or until the cabbage is done.
Italian Minute Minestrone1 Tbsp. olive oil2 cloves garlic, minced 1 small onion, chopped 1 carrot, grated 2 small zucchini, diced 2 cups cabbage, shredded 2 cups chicken broth 1 15-oz. can diced tomatoes 1 15-oz. can cannelloni beans, drained 1 tsp. dried rosemary 1/2 tsp. dried basil 1/2 tsp. crushed red pepper Salt and pepper to taste Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes. Return from "this" page to Cabbage Soup Overview Return from "cabbage soups" page to Successful Cabbage Soup Diet Page |
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