Best 3 Rustic Cabbage Soup Recipes
Cabbage is a nutritious and versatile vegetable that is commonly used in a variety of hearty and comforting dishes. This article will explore the best recipe for cooking "rustic cabbage soup," a classic and flavorful soup that highlights the simplicity and charm of traditional cooking. From selecting the right ingredients to understanding the cooking techniques involved, we will provide a comprehensive guide to creating a delicious and satisfying rustic cabbage soup that will warm the soul on a cold day.
Here are our top 3 tried and tested recipes!
RUSTIC CABBAGE AND SAUSAGE SOUP
Easy and delicious rustic Italian-flavored cabbage soup.
Provided by mkhurt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g
RUSTIC CABBAGE, BEEF AND BUCKWHEAT SOUP
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
- Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1199 milligrams, Sugar 6 grams, TransFat 0 grams
RUSTIC CABBAGE SOUP
Steps:
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)... Serve drizzled with a bit of olive oil and a generous dusting of cheese.
Tips:
- Choose the right cabbage: Green cabbage is the most common type used in cabbage soup, but you can also use red or Savoy cabbage. Look for a head of cabbage that is firm and heavy, with tightly packed leaves.
- Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your soup, such as carrots, celery, onions, potatoes, and tomatoes. This will give your soup more flavor and nutrients.
- Season your soup well: Cabbage soup can be bland if it is not seasoned properly. Add salt, pepper, garlic, and other herbs and spices to taste.
- Cook the soup slowly: Cabbage soup is best when it is cooked slowly over low heat. This will allow the flavors to meld and the vegetables to become tender.
- Serve the soup hot: Cabbage soup is best served hot, with a dollop of sour cream or yogurt and a sprinkle of fresh herbs.
Conclusion:
Cabbage soup is a delicious, healthy, and affordable meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a pot of cabbage soup that will warm your body and soul.
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