Basque Cabbage Soup Recipe Star Hotel

BASQUE CABBAGE SOUP

Basque Cabbage Soup image

This comes from a Basque restaurant in my home town. Its absolutely delicious and really filling. You can add in beans, hot sauce, or dip a sandwhich into this broth. It actually gives cabbage soup a good name! Plus it freezes great so don't worry about the large quantity.

Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup

Yield 16

Number Of Ingredients 10

Ingredients

1/2 C. Chopped Onion Sauted in cooking spray
3 oz carrots
2 sm. Potatoes
1 Leeks
1/2 sm head of Cabbage
1/2 sm can (8 oz) tomato sauce
1 Tbsp Chicken Base
1/2 tsp Thyme
10 c Water
Salt and Pepper to taste

Steps:

Bring water and Chicken Base to a boil.
Add Sauteed onion
Chop all Veggies and add to broth.
Add seasonings and tomato sauce
Simmer 2 hours.

Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories

HEALING CABBAGE SOUP

Healing Cabbage Soup image

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Provided by JGCASE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

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.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g

BASQUE SALAD

Basque Salad image

When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this recipe from a former co-worker who use to work at one of the Basque houses, so it's a pretty authentic recipe. It is simple, but has a lot of flavor, especially if you like garlic! This salad is best served with chicken or steak.

Provided by Southern Polar Bear

Categories Greens

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 hard-boiled egg, finely chopped
salad greens (the Basque houses use only head luttuce, but you can use whatever salad greens you like)

Steps:

Mix all of the ingredients together.
Chill until ready to serve.
Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.

Nutrition Facts : Calories 27.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 23.3, Sodium 153.6, Carbohydrate 0.4, Sugar 0.1, Protein 0.8

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

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