Clubfoodys Creamy Cabbage Soup Recipes

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CREAMED CABBAGE SOUP



Creamed Cabbage Soup image

Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) chicken broth
2 celery ribs, chopped
1 medium head cabbage (3 pounds) , shredded
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 cup whole milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Minced fresh parsley

Steps:

  • In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

CREAM OF CABBAGE SOUP



Cream of Cabbage Soup image

Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 20

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onion
1 cup diced peeled rutabaga
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound process cheese (Velveeta)
1/2 teaspoon dried thyme
Pepper to taste
Additional milk, optional

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.

Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMED CABBAGE AND HAM SOUP



Creamed Cabbage and Ham Soup image

Here's a delicious use of the ham and cabbage combination. A thick and hearty soup combined with subtle flavors, it is a favorite meal on our table during the winter months.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cups chicken broth
1 medium onion, diced
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup milk
2 cups half-and-half cream
2 cups cubed fully cooked ham
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
Chopped fresh parsley

Steps:

  • In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

Nutrition Facts : Calories 262 calories, Fat 16g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1262mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.

CREAMY CABBAGE SOUP



Creamy Cabbage Soup image

Make and share this Creamy Cabbage Soup recipe from Food.com.

Provided by ElaineAnn

Categories     Low Cholesterol

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium cabbage, coarsely shredded
2 medium onions, sliced
2 garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups ham, cubed
1/2 teaspoon paprika
6 cups chicken broth
3 tablespoons butter
3 tablespoons flour

Steps:

  • In a stockpot or Dutch oven, saute onions and garlic until softened.
  • Add cabbage, potatoes, ham and paprika.
  • Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
  • Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
  • Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
  • With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
  • Add salt and pepper to taste.
  • Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

Nutrition Facts : Calories 266.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 38.8, Sodium 1426, Carbohydrate 28.5, Fiber 5.2, Sugar 6.5, Protein 19.5

CLUBFOODY'S CREAMY CABBAGE SOUP



Clubfoody's Creamy Cabbage Soup image

Colorful and packed with flavorful ingredients, it's a great and tasty way to warm up this winter VIDEO https://youtu.be/3RtD7zxWcSI

Provided by CLUBFOODY

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
2 cups sweet onions, diced (Vidalia or Walla Walla)
1 1/2 cups carrots, diced
1 cup celery, diced
1 cup red pepper, diced
1 teaspoon sea salt (or to taste and divided)
3 large garlic cloves, pressed
1/2 tablespoon herbes de provence
1/2 tablespoon granulated sugar
1 teaspoon black pepper (to taste)
1/2 teaspoon hot paprika (to taste)
5 cups green cabbage, cored and chopped
4 cups low sodium chicken broth
2 cups whole milk
2 cups croutons (herb garlic parmesan recipe)
2 tablespoons parsley, chopped

Steps:

  • In a large pot over medium-high heat, add butter and when it starts sizzling, add onions, carrots, celery, red peppers and ½ teaspoons ground sea salt; stir and sauté for 5 minutes.
  • Add garlic and quickly sauté for 1 minute.
  • Add Herbes de Provence, sugar, remaining ½ teaspoons ground sea salt, freshly ground black pepper and paprika; stir to combine and cook for 1 minute.
  • Add the cabbage, stir, reduce the heat to medium, then cover and let the cabbage sweat for 10 minutes or until soft, stirring halfway through cooking.
  • Pour in chicken broth and milk. Stir well and bring the mixture back to a simmer; cook for 20 minutes. Taste and adjust if necessary.
  • Spoon the soup into warm serving bowls, add some croutons and sprinkle on some fresh chopped parsley.

Nutrition Facts : Calories 234.9, Fat 10.4, SaturatedFat 5.7, Cholesterol 23.4, Sodium 641.5, Carbohydrate 28.7, Fiber 4.8, Sugar 12.4, Protein 9.2

CLUBFOODY'S CREAMY TAHINI SAUCE



Clubfoody's Creamy Tahini Sauce image

This beautiful homemade condiment is quick and easy to make and a great recipe to add to your folder... VIDEO https://youtu.be/UurWxNUfNro

Provided by CLUBFOODY

Categories     Southwest Asia (middle East)

Time 10m

Yield 2/3 cup

Number Of Ingredients 6

1 medium garlic clove, blanched
1/4 teaspoon sea salt (to taste)
1/4 cup lemon juice, divided
1/2 cup tahini paste
2 tablespoons low sodium vegetable broth (or as needed)
1/4 teaspoon baharat

Steps:

  • To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
  • Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
  • In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tablespoons at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup.

Nutrition Facts : Calories 1097.3, Fat 97, SaturatedFat 13.6, Sodium 1080.2, Carbohydrate 45.9, Fiber 17.1, Sugar 3.2, Protein 31.2

CLUBFOODY'S COFFEE ICE CREAM



ClubFoody's Coffee Ice Cream image

Creamy and so refreshing, this flavorful & tasty cold treat is a must make for this summer... VIDEO https://youtu.be/y376bYPMskQ

Provided by CLUBFOODY

Categories     Ice Cream

Time 10m

Yield 4 pints

Number Of Ingredients 10

1 1/2 cups whole milk
1 cup whole coffee beans
3/4 cup granulated sugar
1/8 teaspoon sea salt, ground
1/4 teaspoon coffee, finely ground
2 tablespoons Tia Maria
1/2 teaspoon pure vanilla extract
1 (10 ounce) can sweetened condensed milk
2 cups heavy cream
1 tablespoon powdered sugar

Steps:

  • In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
  • Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
  • Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
  • In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
  • Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
  • Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.

Nutrition Facts : Calories 848.3, Fat 53.2, SaturatedFat 33, Cholesterol 196.3, Sodium 247.7, Carbohydrate 85.8, Sugar 82.8, Protein 10.9

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