Weight Watchers Cabbage Soup Sweet And Sour Recipes

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SWEET AND SOUR CABBAGE SOUP



Sweet and Sour Cabbage Soup image

My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.

Provided by JOHNTHEBEAR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time P1DT7h

Yield 12

Number Of Ingredients 17

4 pounds bone-in beef shank
12 cups water
3 carrots, peeled and cut into 3-inch pieces
3 onions, peeled
4 stalks celery with leaves
1 bay leaf
16 peppercorns
2 tablespoons vegetable oil
1 onion, peeled and diced
2 cloves garlic, minced
1 tablespoon sweet Hungarian paprika
1 head Savoy cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 lemon, juiced
¼ cup white sugar
¼ cup chopped fresh dill
salt and freshly ground black pepper to taste

Steps:

  • Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
  • Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  • The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
  • Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
  • Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 22.3 g, Cholesterol 51.6 mg, Fat 6.9 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12.4 g

SWEET RUSSIAN CABBAGE SOUP



Sweet Russian Cabbage Soup image

This is a simple recipe for a wonderful rich cabbage soup.

Provided by Ron Shepherd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground lean beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
4 cubes beef bouillon
2 medium carrots, shredded
1 onion, chopped
2 tablespoons white vinegar
½ cup white sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 quarts water, divided
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges

Steps:

  • Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
  • Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g

WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP



Ww 0 Point Weight Watchers Cabbage Soup image

Make and share this Ww 0 Point Weight Watchers Cabbage Soup recipe from Food.com.

Provided by dageret

Categories     Clear Soup

Time 32m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 11

3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Steps:

  • Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
  • Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
  • Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
  • I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
  • All very good. You can customize it a bit.

Nutrition Facts : Calories 22, Fat 0.1, Sodium 34.6, Carbohydrate 5, Fiber 1.5, Sugar 2.5, Protein 1

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