Cheese Crusted Cabbage Soup Recipes

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

CABBAGE SOUP WITH CHEESE

Steps:

• Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
• Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
• Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
• Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.

CREAMY CHEESY CABBAGE SOUP

Steps:

• In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
• While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
• Add cheese, thyme, and white pepper.
• When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
• Serve hot and enjoy!

CHEESE CRUSTED CABBAGE SOUP

Steps:

• Put the first four ingredients in a large and heavy-bottomed pan.
• Add water, until it is 1 inch over the veggies, and the stock cubes.
• Cover and cook until the veggies are very tender.
• Season with salt and pepper.
• Remove from heat.
• Allow to cool down to room temperature.
• Process once it has cooled down.
• In the meantime, cut the bread into cubes.
• Heat oil in a pan.
• Fry the bread cubes (croutons) in the hot oil until golden.
• Drain on clean paper towels.
• Pour the soup into bowls.
• Top with croutons.
• Sprinkle cheese and Parmesan cheese.
• Place under a grill.
• Cook until the cheese is golden.
• Serve hot.
• Enjoy!