Grandmas Cabbage Soup Recipes

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

GRANDMA'S CABBAGE SOUP - PORTUGUESE SOUP

Steps:

• In a large pot over high heat, bring the water to a boil. Once boiling, add the turnips, potatoes, onions and carrots to the pot. Decrease the heat to a simmer, add the salt and cook, covered, from 15 to 20 minutes, or until the vegetables are tender.
• With the help of an immersion blender, purée all the ingredients until totally smooth - you're looking for a creamy and slightly thick broth here. Have a taste and add a bit more salt if necessary. Now, add the cabbage strips to the pot and cook for additional 5 minutes, or until the cabbage is cooked through but still holding some texture.
• When the cabbage is cooked, turn off the heat and add the cooked cannelini beans to the soup.
• Serve the soup in bowls and drizzle a little olive oil over each serving. Perfect along with a good slice of crusty bread.

CABBAGE SOUP RECIPE

Steps:

• Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
• Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
• Add in the potatoes and cabbage and simmer the soup for 10 minutes.
• Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
• Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
• Season to taste with salt. Serve immediately and enjoy!

GRANDMA'S BEEF CABBAGE SOUP

Steps:

• Cut roast into small pieces and place in crockpot.
• Season well with salt and pepper.
• Add beef broth and onions.
• Turn crockpot on lowest setting for at least 24 hours.
• Add vegetables and reseason with salt and pepper to taste.
• Recover crockpot and allow to cook for at least another 6-12 hours.
• Serve hot.
• Great with salad and fresh bread.

GRANDMA'S CABBAGE SOUP

Steps:

• In a large stockpot, heat olive oil over medium heat.
• Stir in onion and garlic, cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt and pepper.
• Bring to a boil, then stir in cabbage.
• Simmer until cabbage wilts, about 15 minutes.
• Stir in tomatoes.
• Return to a boil, then simmer 15 to 20 minutes, stirring often.

BAKED CABBAGE WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat oven to 400.
• Chop cabbage into large pieces.
• Spray large baking dish with cooking spray.
• Place cabbage in pan.
• Mix soup with milk and wisk until smooth. Add fresh cracked pepper and crushed red pepper. Pour over cabbage. Cover with foil. Bake for 1 hour, uncovering the last 15 mins to brown the cabbage.