Alpine Cabbage Soup Recipes

HEALING CABBAGE SOUP

Steps:

• 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.

GERMAN CABBAGE SOUP

Steps:

• To begin, sauté the bacon pieces, in your Dutch oven until they are golden and crispy. Use a slotted spoon to scoop the cooked bacon out to a dish that is lined with a paper towel. Set it aside for now.
• Add the shredded cabbage to the Dutch oven and cook over medium heat until the cabbage is cooked and slightly browned in some spots, about 10 minutes. Add the butter if you need to, but the bacon drippings are often enough.
• Add in the white wine and scrape the bottom of the pot to loosen all of the "flavor bits" and de-glaze the pot.
• Add in all of the remaining ingredients.
• Bring it to a boil, reduce the heat and simmer until the potatoes are cooked, about 15 minutes.
• Top your bowl of soup with the cooked bacon.
• Enjoy!

ALPINE VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
• Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
• Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
• Add the potatoes and carrots and stir-fry for a few more minutes.
• Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
• Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
• Serve topped with grated cheese.

ALPINE CABBAGE SOUP

Steps:

• Preheat oven to 350°F.
• Bring a large pot of water to boil.
• Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
• When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
• Bake until the cheese melts and starts to brown, 25-30 minutes.
• Serve immediately. Enjoy!