Made this last night, and ate it for lunch today. First time I've made it, and it was exceptional. Far more satisfying than I expected and very healthy.



ArtieS Cabbage Soup Recipe

Ingredients:

Half head cabbage
One pound fresh spinach
Two sweet onions
Half pound baby carrots
Half fresh head cauliflower
Big squeeze prepared minced ginger
Big squeeze prepared minced garlic
1.5 to 2 quarts beef broth. Chicken broth is acceptable, but less rich.
Worcestershire Sauce
Tabasco level heat hot sauce
Salt and pepper to taste

Prep:

Rough chop all vegetables. Add all ingredients to crock pot or tall stock pot. Simmer until carrots are tender. As always, this is better the next day.

Serve as is, or with a garnish of chopped chicken, ham, sausage, or beef, with a sprinkling of parmesan cheese.

Try kapustnyak some time. Roast a pork loin until it almost dissolves into fibers. Add sourkraut potatoes carrotsa celery spices. Simmer more long until ya kin take it no longer.

My wife has been known to make something similar.

Good stuff!

Seeing a lot of sausage in the bowl that's not in the ingredients.
I make this with the left over corned beef
i use my instant pot and it's very good.

quote:

Originally posted by Zecpull:
Seeing a lot of sausage in the bowl that's not in the ingredients.
I make this with the left over corned beef
i use my instant pot and it's very good.

It's in the "garnish with..." paragraph. I cooked the sausage separate and cut about a 2.5 inch piece in to chunks to toss on top, along with the cheese. It's all on top in the pic, not mixed in.

From the thread title I thought "cabbage soup" sounded horrible. Then I saw the pic. Gonna try making some next weekend. It looks delicious.

Cabbage is one of the most under used ingredients. I just made pancetta wrapped halibut and served it on a bed of soft cabbage with a white wine dijon cream sauce. A fabulous dish on it's own but the cabbage is almost the star of the dish.

Mrs. Flash is half Portugese and she makes something similar she calls Portugese soup but includes red beans and Linguica while cooking.

Love that stuff.

My wife makes a very good cabbage soup using ground beef, reminds me of cabbage casserole, we like it!

I remember back in the Mid to Late 1990's Cabbage Soup was the highly touted weight loss fad of the year, or a few years. Just about everybody I knew was making it.
.

I make something similar, I really like it. It's got cabbage, celery, potatoes, ground beef, beef broth and such.

I make it usually once a month, but have done it for a couple of months, so I'm thinking next weekend I might make a batch.


ARman

quote:

Originally posted by OKCGene:
I remember back in the Mid to Late 1990's Cabbage Soup was the highly touted weight loss fad of the year, or a few years.

Mom made her "ka-poos-tah" in the mid-70s. After the pork broth was finished, she removed the loin, chilled the broth overnight, then skimmed the fat.

quote:

Originally posted by Woodman:
Try kapustnyak some time. Roast a pork loin until it almost dissolves into fibers. Add sourkraut potatoes carrotsa celery spices. Simmer more long until ya kin take it no longer.

Hey Woodman, can you break it down kindergarten style for me? I want to do this for dinner but don’t want to mess it up.

Take it up a notch and use red cabbage.

I add an apple, half water and half apple cider vinegar and some type sausage.

quote:

can you break it down

Her secret methods I've not been able to duplicate. And her brisket is another one I've never been able to copy.

My wife makes something similar. Good stuff

A friend at work told me how to make haluski per her grandmother’s recipe. She enjoyed this hearty comfort food while growing up in Poland. I buy my kielbasa where she always buys it. There is a Polish deli in the Fells Point area of Baltimore. Krakus Deli uses a four hundred year old recipe when making their sausages. It’s a very small shop that smells amazing as soon as you open the door. You can order from them online. But be forewarned that your whole house will smell deliciously smoked when you get the package. I keep mine in the garage refrigerator (in the butcher paper they wrap it in) for a day or two until I can use it. The whole garage smells like smoked sausage. Love it!

Polish Haluski (hah-WOOSS-kee)

Ingredients:

• One medium to large head of green cabbage
• One large sweet onion coarsely chopped
• One bag German bowtie egg noodles
• One to two sticks of butter
• 1½ pounds authentic polish kielbasa
• Salt and pepper to taste

Preperation:
1. Cut kielbasa into bite size pieces
2. Cut cabbage into larger bite size chunks, about 1½ inch cubes
3. Sauté onion in one to two tablespoons of butter and set aside
4. Boil or steam the cabbage (some other recipes call for frying the cabbage)
5. Cook noodles per package instructions
6. Drain noodles and cabbage
7. Combine noodles, cabbage, onion and kielbasa in large pot
8. Add salt and peppers to taste (sample and adjust along the way)
9. Add one stick (yes, a whole stick) of butter
10. Cook on very low heat until kielbasa is hot and butter has melted, about 45 minutes or so (low heat for longer will help blend the flavors)
11. Add more butter while heating if the mixture seems too dry. The noodles, cabbage and kielbasa should be lightly coated with butter.
12. Serve hot and refrigerate leftovers. It’s even better reheated the next day.