Cabbage Soup With Attitude Recipes

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CABBAGE SOUP WITH ATTITUDE



Cabbage Soup with Attitude image

Here's my version of (diet) Cabbage Soup - it doesn't add more calories but it sure adds a lot more flavor. If you don't need the diet version, add even more flavor with diced ham, crumbled bacon, white beans, corn, tomato sauce, or other ingredients that you like with cabbage. I love it and hope you will too!

Provided by Donna Graffagnino @StillWild

Categories     Vegetable Soup

Number Of Ingredients 18

3 tablespoon(s) olive oil
2 - onions, coarsely chopped
4-5 stalk(s) celery, sliced
3-4 medium carrots, sliced or coarsely chopped
1 - bell pepper, diced
4 clove(s) garlic, minced
3 quart(s) homemade or low sodium chicken stock
2 tablespoon(s) dried basil
3 tablespoon(s) dried chives
2 tablespoon(s) italian seasoning
1 tablespoon(s) oregano
2 teaspoon(s) ground marjoram
1 teaspoon(s) red pepper flakes (or more to taste)
- salt to taste
2 teaspoon(s) fresh cracked black pepper (or more to taste)
1 - head cabbage, cored and coarsely chopped
2 can(s) 14.5 oz petite or regular diced tomatoes with juice
1 can(s) 11.5 oz v-8 juice (optional)

Steps:

  • In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots and garlic; cook until onion is transparent, about 5 minutes.
  • Stir in chicken stock, dried seasonings, salt and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Stir in tomatoes and optional V-8 juice. Return to a boil, then simmer 15 to 30 minutes, stirring often.
  • Taste and adjust seasonings as needed.
  • NOTES: I like a little bit of heat so I add 2 tsp of red pepper flakes and I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always add so start off sparingly, taste and adjust seasonings as desired.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

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