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.
Drop in all the vegetables.
Bring back to the boil, then cover and simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.

Ladle into 6 bowls, allowing enough vegetables in each to show just above the surface of the liquid.

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.

Minute Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

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.

Cabbage and Barley Broth
with Tahini

1 small onion, thinly sliced
1 clove of garlic
4 oz / 125g cabbage, finely shredded or sliced
1-2 tbl tahini
1 tbl oil
1 bay leaf
Vegetable stock or water and Vecon
Salt and pepper to taste

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.
Serves 4

Cabbage & Cod Soup

"Of Cabbages and Cod" from
Amy Morgenstern

1/2 head cabbage
1 onion chopped
3 cloves of garlic, minced
1 can of cream of whatever soup
1 can chicken broth
1 LB cod
1 LB shrimp
white wine
1 can tomatoes

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.

Ginger-scented
Tomato & Cabbage Soup

Yield: 4 servings

1/2 c Alphabet spaghetti
2 md Onions, coarsely chopped
5 ea Garlic cloves, chopped
2 tb Olive oil
1 sm Carrot, diced
2 ts Ginger, grated
2 c Tomatoes, diced
6 c Stock
1/2 ea Cabbage, thinly sliced
15 ea Fresh mint leaves, sliced
Salt & pepper
Cayenne

Cook pasta until al dente. Drain & set aside.

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
& serve immediately.

German Sausage Chowder

1 pound cooked bratwurst or knackwurst -- cut into chunks
2 medium potatoes -- peeled and coarsely diced
1/2 cup onion -- chopped
4 cups cabbage -- shredded
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 shredded aged Swiss cheese
snipped parsley (if desired)

Instructions:

1.       In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.
2.   Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
3.    Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.
4.   Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.
5.       Cook and stir till thickened and bubbly.
6.      Stir in cheese till melted. Garnish with parsley. --

Skinny (Cabbage) Soup

6 large green onions
2 bell peppers
1 or 2 large cans of tomatoes
1 bunch of celery
1 head of cabbage
1 package of Lipton onion soup mix
bouillon (optional)

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

Preparation time: 20-30 minutes
Serves 4-6
Ingredients required:
2 T butter
1 medium cooking onion/diced
4 cloves fresh garlic/chopped finely
3 large potatoes/diced
1 1/2 stalks of celery/chopped finely
1 1/2 cups of cabbage/sliced and chopped
4 cups of chicken broth
1/2 cup milk
1 T flour
1 cup sour cream
1 tsp salt or to taste
1/2 tsp red chili pepper
Optional:
1/8 cup finely diced sweet red pepper or 12 strips for garnish
Method:
Saute onion & garlic on low heat until transparent and fragrant. Add red pepper (chili) flakes, saute an additional 1 minute . Add raw potatoes, celery, cabbage, broth & simmer 15 minutes.
Remove 2 cups of the vegetables from the pot and place in blender or food processor with milk, sour cream and flour
- puree until smooth.
Stir back into soup and reheat.

Delicious with crusty bread and a tossed salad. (and a nice chianti or merlot)
Enjoy! Thanks to Mary Greco for submitting this delicious soup

Cabbage Borscht

(Serves: 8 people)

10 cups broth, from powder is okay
2 pounds cabbage, shredded
2 beets, grated
2 onions, grated
6 tomatoes, diced
1 tablespoon salt
Dash pepper
Dash celery salt
2 tablespoons lemon juice
2 tablespoons sugar

Directions

Add veggies, salt and pepper to broth.

Cook till soft (25 minutes).

Add lemon juice and sugar.

Cook 5 more minutes. Serve hot.

One-pot Cabbage Soup
(Serves: 6 people)

Ingredients
500g rindless smoked streaky bacon
12 small potatoes, halved
12 baby carrots, halved
6 golf ball sized turnips, halved
6 pickling onions, quartered
500g green beans, cut into 3cm pieces
250g shelled green peas
1/2 Savoy or other green loose-leafed cabbage, sliced
freshly ground black pepper
freshly grated nutmeg
Directions
1.Put bacon, potato, carrot, turnip and onion in a heavy saucepan.
2.Cover with cold water, bring to a boil and simmer very gently for 45 minutes.
3.Raise heat to a bubbling boil and add beans.
4.After 5 minutes add peas.
5.After another 5 minutes add cabbage. 6.Reduce heat and simmer a further 10 minutes. Lift out bacon, cut into small pieces and return to pot.
7.Taste for salt and season with pepper and nutmeg.
8.Serve with good sourdough bread.

From: Stephanie Alexander's
"The Cooks Companion",
Penguin books Australia, 1996

Red Beer Soup with Spicey Cabbage Kraut
----->(for a CROWD!)

Ingredients
1 1/2 pounds bacon lardons
8 medium onions
1 cup honey
10 cloves garlic, chopped
1/2 head cabbage
6 jalapeños
1/2 gallon Rougue Red Beer
1 gallon light chicken stock
1 gallon dark chicken stock
3/4 cup malt vinegar
salt and pepper to taste

Directions - soup
1.Render bacon slowly.
2.Just before bacon begins to crisp, add onions and cook slowly until they soften and begin to caramelize.
3.Add garlic and jalapeños.
4.Cook until soft and then add honey and cook until toasty color and carefully add beer.
5.Allow to reduce by half.
6.Add chicken stocks. Season with salt and pepper.
7.Allow to cook 30 minutes.
8.Strain.

Add this Cabbage mix
2 green cabbages, sliced
1 teaspoon garlic, finely chopped
1/2 cup honey
5 jalapenos, seeded and julienned
1 teaspoon walnut oil
2 teaspoons malt vinegar

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 cans) Campbell's
Healthy Request Chicken Broth
1-1/2 cups diced cooked chicken breast
2 cups finely shredded cabbage
1 cup finely shredded carrots
1/2 cup diced onion
1/2 cup diced celery
1 scant cup uncooked medium-width noodles
1 Tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper
1 teaspoon dried parsley flakes

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,
about 20 minutes.

Dried Cabbage Leaf Stew

Ingredients
Dried cabbage leaves
Beef
Bean curd
Forest mushrooms
Green onions
Red peppers
Glutamate
Directions

1.Boil dried cabbage leaves in water; rinse with cold water and squeeze out excess
water. Cut into small pieces and mix with bean paste, chopped garlic , and
sesame oil.

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)
--- or 2 medium cabbages
(1 1/2 pounds each)
4 large beets, peeled and diced
-- (canned are okay too)
2 medium onions, diced
8 cloves garlic
4 flanken or 8 short ribs
1/3 cup brown sugar
3/4 cup ketchup
1 tablespoon kosher salt
Juice of 2 lemons
3 quarts cold water

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.
Makes 6 main course, 8-10 soup course servings.

Kohlrabi-Mushroom Soup
serves 4

3 tablespoons oil
1 medium onion, chopped
1 clove garlic, minced
1/4 pound mushrooms, sliced
2 medium tomatoes, seeded and coarsely chopped
4 cups chicken stock
4 small kohlrabi, peeled and sliced
salt and pepper
2 teaspoons fresh dill

In a medium saucepan, heat the oil.
Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill.

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