Cabbage and Leek Soup
When not on shift, Welsh miners enjoyed working in the open air on their allotments or cottage gardens. Almost all grew leeks and cabbages, so this fresh green soup could almost be called 'Miner's Soup'. Serves 6
Chicken stock - 1.2 litres (2 pints), or vegetable stock
Leeks - 8, trimmed, washed and chopped into 2 cm (half inch) pieces
Green or Savoy cabbage - 1.25 kg (2 lb), hard stalks and outer leaves removed, chopped into 2 cm (half inch) pieces
Onion - 1 large, finely sliced
Salt and freshly
ground black pepper
GARNISH: Slices of toast - 6, each cut into 12 squares
Cheddar cheese - 75g (3 oz), grated
In a large saucepan,
bring the stock to the boil.
The soup can be served just as it is, or each bowl can be garnished with 12 squares of toast, sprinkled with grated cheddar cheese.
1 Tbsp. olive oil
Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender.
Add cabbage and continue cooking until cabbage is tender.
Add remaining ingredients and cook over medium heat for 15 - 20 minutes.
and Barley Broth
1 small onion, thinly
Soak and cook the
barley and keep the cooking water. Fry the onion and garlic gently for
about 5 minutes without browning. Add the cabbage and the barley with
the cooking water and make it up to 2 pints/1 litre with vegetable stock
or water and Vecon. Bring to the boil, add the bay leaf and simmer for
3-5 minutes until the cabbage is just cooked but still crunchy. Remove
from the heat and stir in the tahini to taste. This soup is very economical
and a good contrast of textures.
Cabbage & Cod Soup
and Cod" from
1/2 head cabbage
Cook cabbage, onion and garlic until soft.
Add chicken broth, soups, wine and tomatoes.
Simmer 1/2 hour.
Add cod, cook until almost flaky.
Add shrimp and continue to cook until the shrimp is done.
Yield: 4 servings
Lightly sauté onion & garlic in olive oil until softened. Stir in ginger & carrot & cook for a few moments. Add tomatoes, stock & cabbage.
Cook over medium heat until the vegetables are tender, 15 to 20 minutes. Adjust seasonings if necessary.
Ladle soup over several
spoonfuls of cooked pasta. Season with fresh mint
German Sausage Chowder
1 pound cooked bratwurst
or knackwurst -- cut into chunks
6 large green onions
season with salt,
pepper, curry, parsley, etc. if desired
Cut the vegetables into small pieces & cover with water. Boil fast for ten minutes.
Cut to a simmer and continue cooking vegetables untiltender.
This soup can be eaten anytime you are hungry. Eat as much as you want, whenever you want, and at anytime of the day. This soup will not add calories.
Cabbage Potato Soup
(Serves: 8 people)
10 cups broth, from
powder is okay
Add veggies, salt and pepper to broth.
Cook till soft (25 minutes).
Add lemon juice and sugar.
Cook 5 more minutes. Serve hot.
Soup with Spicey Cabbage Kraut
Directions - soup
Add this Cabbage
Assemble and store in fridge for 2 days.
This makes a HUGE pot of soup almost THREE GALLONS!
Chicken Cabbage Noodle Soup
4 cups (2 - 16 oz
In a large saucepan, combine chicken broth, diced chicken, cabbage, carrots, onion and celery.
Bring mixture to a boil. Reduce heat.
Add noodles, soy sauce, pepper and parsley.
Continue to simmer,
covered, until vegetables and noodles are tender,
Dried Cabbage Leaf Stew
1.Boil dried cabbage
leaves in water; rinse with cold water and squeeze out excess
2.Slice beef into
bite-sized pieces and cook briefly with the seasoned cabbage; add water
and bring to a boil.
3.Add sliced bean curd, julienned forest mushrooms, green onions and red peppers cut in diagonal pieces, and a dash of glutamate; simmer.
Cabbage Borscht (kosher)
1 large green cabbage
(about 3 pounds)
Remove and discard the large outer leaves of the cabbage. Wash it and cut into quarters. Cut away cores and cut cabbage quarters into 1/2-inch slices.
Place in crockpot. Peel and dice the beets and onions, and crush the garlic. Add them to cabbage. Add the flanken or short ribs, sugar, ketchup, salt and lemon juice.
Add water to cover all the ingredients by 2 inches. Cover tightly and cook on low 18-24 hours, occasionally skimming.
Remove the flanken
or sort ribs from soup. Cut the meat away from the bones, removing any
fat and gristle. Return the meat to the soup and discard the bones.
3 tablespoons oil
In a medium saucepan,
heat the oil.
Half a medium
Fry the onion and caraway in a soup pot until the onion is browning then add the nuts and stir around for a minute. Add the cabbage and stir until it's coated with onion, nuts and stuff. Put the lid on the pan and steam for 8-10 minutes, stirring once or twice. Add about 2 litres of water, the bread cubes, soy sauce, crushed garlic, bay leaf, salt and pepper. Bring to the boil and simmer for half an hour.
If you eat cheese this soup is great served with some crumbled Roquefort, Stilton or other blue cheese as a garnish.