Cabbagesoupstewnonotthedietone Recipes

CABBAGE SOUP DIET RECIPE

Steps:

• Instant Pot Cabbage Soup: 1) To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure lid. 2) Set on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes. Remove lid and stir in spinach and lemon juice. Stir in salt but do not go overboard.
• Slow Cooker Cabbage Soup: 1) Heat a large nonstick skillet over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Transfer to the slow cooker. 2) Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove lid and stir in spinach and lemon juice. Stir in salt but go easy.
• Cabbage Soup on the Stovetop: 1) Heat a large nonstick pot or dutch oven over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. 2) Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove lid and stir in spinach and lemon juice. Stir in just enough salt to taste.

ORIGINAL DIET CABBAGE SOUP

Steps:

• Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes.
• Reduce to simmer and continue cooking until vegetables are tender. This soup can be eaten antime you are hungry.
• Eat as much as you want. This soup will not add calories. The more you eat the more you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods you would suffer malnutrition.
• For drinks - unsweetened juices, tea, coffee, cranberry juice or water.
• The diet:.
• Day One: Eat only soup and fresh fruits, except for bananas.
• Day Two: All vegetables. Eat all raw or canned vegetables except beans, peas or corn. Eat along with the soup. At dinner time eat a large baked potato and butter. Eat no fruits.
• Day Three: Eat all the soup, fruits and veggies you want. No potatoes or bananas.
• (If you have adhered to the diet-you should have lost 5-7 lbs by now).
• Day Four: Eat 3 bananas and drink 3 glasses of skim milk. Drink as many glasses of water as you like. Eat lots of soup as well.
• Day Five: Eat the soup at least once this day. You mau jave 10-20 ounces of beef and a can of tomatoes or as many as 6 frest tomatoes. Try to drink 6-8 glasses of water to wash away uric acid from your body.
• Day Six: Beef and veggies. Eat all the beef and vegetables you want, but no potato. Eat the soup at least once today.
• Day Seven: Brown rice, unsweetened fruit juice and vegetables.Again stuff yourself and be sure to have the soup at least once today.
• At the end of the seventh day you should have lost 10-17 lbs.
• If you have lost more than 15 lbs, stay off the diet for two days.
• This seven day eating plan can be used as often as you like. If correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before.
• Broiled Chicken or Fish may be substituted for the beef on only one of the beef days.
• No Nos: Bread, alcohol, carbonated drinks,and NO Fried foods.

MOM'S CABBAGE SOUP

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.