Have a Good Cabbage Soup Recipie?

Question

Please give it to me, thanks, the one that I use, or closest to it, will get 10 points =), also, please state your city and state or country you live in =)

Mary, Ohio, USA

Answer 1

Hello Mary........

I'm Brenda from North, Texas

This is the recipe we use and it is very good...........

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.

Sometime I will add ham chunks or bacon and let it cook with the soup.

Good Eating...........    :)

Answer 2

This is a good hearty one.  The kids like it too!

Cabbage Patch Stew    

From Quick Cooking

INGREDIENTS

1 pound ground beef

1 cup chopped onion

2 celery ribs, chopped

11 cups coarsely chopped cabbage (about 2 pounds)

2 cans (14-1/2 ounces each) stewed tomatoes

1 can (15 ounces) pinto beans, rinsed and drained

1 can (10 ounces) diced tomatoes with green chilies

1/2 cup ketchup

1 to 1-1/2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon salt

Shredded cheddar cheese and sour cream, optional

SERVINGS 8  

DIRECTIONS

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain.

Transfer to a 5-qt. slow cooker.  Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt.  Cover and cook on low for 6-8 hours or until cabbage is tender.  Serve with cheese and sour cream if desired.

You can make on the stovetop too, of course.  I'm in Nashville, TN

Answer 3

just add some cabbage 2 chicken broth

Answer 4

Mary, I'm from Avon Ohio! We are neighbors!

I love this soup....and it's good for you!

Answer 5

go to food network website, search Stuffed Cabbage Soup by Rachel Ray..sounds good. I also have a recipe that I used to make, but have lost the actual recipe....it is an excellent Cabbage soup with dried mushrooms, barley and pork..I'll try to put it here, hopefully not forgetting anything....1 Head of Cabbage, cleaned, cored and chopped up; 1 sweet onion, chopped; meaty pork spareribs, about 2 lbs.or so; 1 plastic container of dried mushrooms; 1/2 cup barley; 2-3 potatoes, peeled and cut up into 1' pieces; 8 cups of water; garlic 3-4 cloves, peeled and chopped; In a little oil, saute garlic, onions for 2 minutes over med. heat; add potatoes, spareribs (cut up into manageable pieces); add water, salt and pepper, (can add a few boullion cubes if you like); put mushrooms in 1/2 cup HOT water to soften; Let the water come to a boil, boil for 2 minutes (careful because it will boil over...you need a pretty big soup pot); skim off any stuff that comes around the edges (from the pork); lower heat; Add mushrooms and the water they soaked in; stir; add the cabbage.....let the whole thing simmer a good while...an hour; then add the barley, stir and simmer until barley is done...about 1/2 hour; pull out the bones from the pork, clean off any meat and add to soup....serve with a little sour cream on top. The story behind this soup is that in Poland (my gram came from there) they would make this soup and the meat would be hidden under the cabbage (any meat was scarce in those days, and you weren't supposed to have it) Anyone checking up on the peasants would just see a cabbage soup, with some potatoes which was pretty much what they would eat most of the time...My gramma used to call it "Don't peek in the pot" soup. I am from Pennsylvania, USA