Cabbage Sausage And Rice Soup Recipes

SAUSAGE CABBAGE SOUP

Steps:

• In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

CREOLE RICE, SAUSAGE, AND CABBAGE SOUP

Steps:

• Combine soup and water in a medium sauce pan.
• Heat over medium heat.
• While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
• Stir until cabbage roll mixture is heated through.
• Pour into bowls, and top with optional cheese and croutons.

UNSTUFFED CABBAGE ROLL SOUP RECIPE

Steps:

• Heat olive oil in a pan over medium heat.
• Add in onions and cook until translucent.
• Add in ground beef. Cook it by pressing on the large blocks of meat with a spatula until no blocks are left. Continue cooking it covered for 5 minutes.
• Add in garlic, tomato paste and pureed tomato. Keep cooking it covered for 5-10 minutes.
• Add in chopped cabbage. Sprinkle spices over it.
• Pour hot water over them, add in rice and give it a good stir.
• Finally add in lemon juice and parsley. Bring it to a boil.
• Reduce the heat to medium low and let it simmer (with the lid ajar) for 20-25 minutes or until the rice is tender.
• Serve with yogurt and more parsley on the top.

CABBAGE SOUP WITH RICE

Steps:

• Prepare rice according to the directions on the package and set aside.
• Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or dutch oven.
• Add onions and salt; cook for 1 minute.
• Stir in garlic, carrots, celery, peppers, cabbage, and remaining olive oil.
• Season with salt, pepper, oregano, and chili powder.
• Add bay leaf and stir in tomato paste.
• Cook for about 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Stir in diced tomatoes; continue to cook for 2 more minutes.
• Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.
• Remove from heat; take out the bay leaf and stir in previously prepared rice.*
• Ladle soup into bowls and serve.

CORNED BEEF AND CABBAGE ROLL SOUP

Steps:

• To a large dutch oven on medium-high heat add the ground beef, onion, salt and pepper.
• Break apart the meat, cooking it for 8-10 minutes until browned.
• Add in the garlic, cook for 1 additional minute.
• Pour in the celery, carrots, tomato sauce, paprika, beef broth, cauliflower rice and cabbage and bring to a simmer.
• Lower heat to medium, cover, and cook for 20 minutes.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.