Cabbage Soup Recipe

Cabbage Soup Recipe

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 1 medium onion, chopped (about 1 1/4 cups)
• 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
• 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
• 1 15-ounce can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Method
1 Grind spices if using whole spices: If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
2 Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes. Enjoy!

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup

Ingredients

• 5 carrots, chopped 
• 3 onions, chopped 
• 2 (16 ounce) cans whole peeled tomatoes, with liquid 
• 1 large head cabbage, chopped 
• 1 (1 ounce) envelope dry onion soup mix 
• 1 (15 ounce) can cut green beans, drained 
• 2 quarts tomato juice 
• 2 green bell peppers, diced 
• 10 stalks celery, chopped 
• 1 (14 ounce) can beef broth

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days , enjoy !

The Original Cabbage Soup Recipe

The Original Cabbage Soup Recipe

ingredients:

• 1 Green Pepper
• 1 Large Can Diced Tomatoes
• 6 Stalks Celery
• 1 Large Onion - Chopped
• 1-2 Cubes of Bouillon (if desired)
• 1 head cabbage. A nice, big green one.
• 48 oz. of V-8 Juice (low sodium works best)
• 4 cups of water
• 1 teaspoon of olive oil (do not splurge here)
• 1/2 teaspoon hot sauce (or to taste)

Method

The first thing you’ll want to do is chop up all of your veggies into bite-size pieces. Next, saute your onion in the olive oil for a couple of minutes until the onions start to sweat. Add your celery and pepper and saute those with the onion for another 4 to 5 minutes. Pour in your water and V-8 Juice, bouillon cube, hot sauce and tomatoes.

Bring all of it to a boil and then reduce it to a simmer until your veggies are tender (about 15 minutes if you chopped your veggies into smaller pieces). Next, core your cabbage, then shred it, add it to your pot, and cook your soup for another 10 minutes. Adding the cabbage at the end of your cooking time preserves some of its nutritional value and keeps your house from smelling like a port-o-potty. Enjoy !