Recipes

Cabbage Soups

Tags: Soup, Let's Dish
  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons vegetable oil
  • 1 cup diced onions
  • 2 apples, peeled, cored and diced
  • 2 cloves minced garlic
  • 8 cups red cabbage, cored, cut into 8 pieces and then cut into thin strips
  • 3 Tablespoons flour
  • 1 14.5 oz. can pickled beet slices
  • 1 quart low sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme leaf
  • 1 bay leaf
  • 3 Tablespoons maple syrup
  • 2 Tablespoons cider vinegar

Directions

1. In a large saucepan over moderate heat, saute onions in oil until they begin to soften. Add apples and cook for 5 more minutes. Add garlic and cook for 2 minutes.

2. Add red cabbage and continue cooking for 5-8 minutes. Add flour and cook for one more minutes.

3. Add remaining ingredients. Bring to a boil, reduce heat to a simmer and cook covered for 45 more minutes or until the cabbage is tender.

4. Taste to see if the sweet/sour balance is to your taste. To increase the sweetness, add more maple syrup. To increase the sourness, add more vinegar.

Nutritional Analysis: Cals: 250, T.Fat: 7gm, S.Fat: 1gm, Chol: 0mg, Sod: 544mg, T.Carb: 39gm, Fiber: 5gm, Pro: 10gm

Tomato Cabbage Soup
Serves: 6 Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 1/2 cup diced onions
  • 2 stalks celery, diced
  • 4 cloves minced garlic
  • 10 cups green cabbage, cored, cut into 4 pieces and then cut into a large dice
  • 2 large Russet potatoes, peeled and diced
  • 1 14.5 oz. can diced tomatoes, low sodium
  • 1 8 oz. can tomato sauce
  • 1 quart low sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon chile flake
  • 1/4 teaspoon dried thyme leaf
  • 1 bay leaf
  • 1 1/2 teaspoons paprika
  • 9 oz. low-fat chicken andouille sausage, cut into 1/4-inch slices
1. In a large saucepan over moderate heat, saute onions and celery in oil until they soften and start to brown. Add garlic and cook for 2 minutes.

2. Add green cabbage and continue cooking for 5-8 minutes.

3. Add remaining ingredients. Bring to a boil, reduce heat to a simmer and cook covered for 45 more minutes or until the cabbage is tender. If you desire a hotter soup, add some your favorite hot sauce.

Nutritional Analysis: Cals: 263, T.Fat: 11gm, S.Fat: 2gm, Chol: 27mg, Sod: 897mg, T.Carb: 25gm, Fiber: 6gm, Pro: 21gm

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