Cheap Stock Pot

Cabbage Soup Recipes For Fine Eating

Cabbage soup recipes are just what you need for quick and inexpensive fall and winter meals. Cabbage is a staple in the diet of many people around the world. Just because it’s common doesn’t mean it isn’t good. And it doesn’t have to be bland and smelly either. It is a great dish when properly prepared.

One great way to use cabbage is in soup. Soup of any kind is filling and can be a low calorie part of a meal too. Cabbage soup is even the main part of a diet plan called the cabbage soup diet. With this diet you eat all the cabbage soup you want and then you have just certain foods to eat during each of seven days. The claim is that you should lose ten pounds in seven days. I’ve done the diet and it does work. But cabbage soup isn’t just for diets.

It’s cold where I live now and a pot of good soup is hard to beat. Here’s the recipe my favorite cook just put together last week. I tested the product and it was mouth watering good.

Kathy’s Fast Cabbage Soup

In a stock pot add:

• 2 quarts chicken broth
• 1 minced onion
• 2 minced garlic cloves
• 2 diced sweet potatoes (peeled)
• 1 grated small head cabbage
• 2 chopped celery stalks

Bring to a boil and then simmer 15 minutes.

Salt and pepper to taste. Have Tabasco sauce at the table.

Top with sour cream if that’s on your diet.

Make chicken broth when you have chicken the next time. Cover leftover chicken bones with water. Bring to a boil and then lower heat and simmer for four hours. Remove bones. Then refrigerate broth.

This is thrifty peasant eating at it’s best. Make up your own cabbage soup recipe using these general proportions. Of course you could substitute carrots for sweet potatoes. Make substitutions like that and make your own recipe.

Hojicha-Smoked Pork and Napa Cabbage Stir-Fry

Ingredients:

* 1/2 pound boneless pork butt

* 4 cups Hojicha tea (brewed)

* 3 quarter-sized slices peeled ginger

* 2 green onions, trimmed

* 2 teaspoons sugar

* 1/4 teaspoon salt

For Smoking Mixture:

* 1/4 cup Hojicha tea leaves

* 1/4 cup uncooked rice

* 1/4 cup packed light brown sugar

* 3 star anise

* 2 tablespoons vegetable oil

* 1 tablespoon minced garlic

* 2 teaspoons minced ginger

* 2 teaspoons minced red or green jalapeno chile

* 1 1/2 to 2 cups sliced (1-inch) Napa cabbage

* 1/3 cup thinly sliced carrot

* 1/3 cup sliced bamboo shoots

* 1/4 cup chicken stock

* 2 tablespoons soy sauce

* 1 1/2 teaspoons chile garlic sauce

* 2 teaspoons cornstarch, dissolved in 1 tablespoon water

* 1/4 teaspoon sesame oil

Prep Time: 20 min

Cooking Time: 40 min

Instructions:

Place the pork in a 2-quart saucepan, add the Hojicha tea, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.

Line the inside of a wok or a large sized frying pan and the inside of its lid with aluminum foil.

Make the smoking mixture: Stir the hojicha tea leaves, rice, sugar, and star anise together in the lined wok or pan, then spread evenly over the bottom.

Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.

Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.

Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.

Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.

Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.

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Cabbage soup recipes are just what you need for the rapid and inexpensive fall and winter meals. Cabbage is a staple in the diet of many people around the world. Just because it usually does not mean it is not good. And it need not be as bland and did not smell too. It is a great dish when properly prepared.

One great way to use cabbage in the soup. Soups of all kinds fill and can be a part of a low-calorie meal. Cabbage soup is also called the main part of a diet planCabbage soup diet. With this diet you eat all the cabbage soup you want, and then you only have certain foods, eating in each of the seven days. The claim is that you lose ten pounds in seven days. I've done the diet and it works. But cabbage soup is not just for food.

It's cold where I live now and a pot of good soup is hard to beat. Here is the recipe of my favorite cook is only together last week. I tested the product, and it was mouth-watering good.

Kathy'sFast Cabbage Soup

In a soup pot add:
2 liters chicken stock
1 chopped onion
2 chopped garlic cloves
2 diced sweet potatoes (peeled)
Grated 1 small head cabbage
2 chopped celery stalks

Bring to the boil and simmer for 15 minutes.

Salt and pepper to taste. Have Tabasco sauce on the table.

Top with sour cream, if these to your diet.

Make chicken broth when you next chicken. Cover leftover chicken bones with water.Bring to a boil and then reduce the heat and cook for four hours. Remove bones. Then refrigerate broth.

This is thrifty peasant eating at it's best. Share your own cabbage soup recipe using these general proportions. Of course you can substitute carrots for sweet potatoes. Bodies such as substitutions and make your own recipe.

When it comes to pot cooking pot (with a slow) oven, I enjoy with me the whole year round. One of the recipes I like in it are cabbage rolls, which are also known as pigs in a blanket.

This recipe takes some preparation time but is worth your efforts.

To prepare cabbage: In a large soup pot with water and bring a rapid boil. Remove the core from each head of cabbage. Place head in boiling water, cover and cook for 5 minutes,Remove from the water immediately. With a head start taking off the leaves, being careful not to tear up. You should be flexible, if not, you again put in the water for an additional minute or two.

Cabbage rolls

2 large heads of cabbage

2 to 3 lbs. lean beef

1 large onion, chopped

6 cups cooked rice

1 red bell pepper, finely diced

1 teaspoon paprika

1 teaspoon salt

1 can tomato soup

1 / 2 hot water can

Fry the lean beef and chopped onion in a large skillet over medium heat until it is no longer pink, drain fat. In a large bowl, combine the mixture cooked sliced beef with boiled rice, diced bell pepper, red pepper and salt set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture in the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until meat mixture until exhausted.

Create your roles in Slow Cooker (Pot> Pot watering) and the tin of tomato soup over top with a 1 / 2 can of warm water. Cover, turn the dial to high heat and slowly cook it for 4 hours or until done.

If desired, you can freeze the left overs for up to 6 months in the freezer, this recipe will make about 25 to 35 cabbage rolls on.