Leftover cabbage- have a good soup recipe?

Question

We still have some leftover cabbage and potatoes from St Patrick's Day, I thought I'd make it into a soup tomorrow with onions, carrots and a soup bone. Any suggestions how to jazz it up a little bit?

Answer 1

Add some onions, fresh parsley and cook in chicken or veg stock. Add a can or jar of saur kraut and dont drain it and a can of tomato sauce. You will become addicted.

I hope you give this a chance.

Answer 2

Ok, so you cooked the cabbage in the same pot as the corned beef, Right?
So it already has beef flavor. You then don't need a soup bone add some ground round or chuck. (cook 1st and drain the grease off)
I do this every time I cook a corned beef and cabbage meal.
If you have any leftover meat dice it and add that, a can of diced tomatoes, celery, onion, okra (it will thicken the soup), zucchini, yellow crookneck squash, corn, potatoes, and really any other veggies you prefer, it's all a matter of taste, yours.
I usually take a pot of this to work with me and everyone will come back for seconds.

Answer 3

A cabbage soup with potatoes and other ingredients.
INGREDIENTS:
1/2 cup chopped onion
2 tablespoons butter
3 cups shredded cabbage (about 1/2 head)
1/4 cup chopped cabbage
3 cups water
1 teaspoon salt
2 cups diced potato
1 can (14 1/2 ounces) evaporated milk
minced parsley
dash paprika

PREPARATION:
In a heavy skillet, heat butter over low heat; cook onion until golden in color. Add cabbage with the water, salt, and potatoes and cook until tender, about 20 minutes. Add milk. Heat through, but do not boil.
Sprinkle each serving with a little parsley and a dash of paprika, if desired.
Serves 6.


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Cabbage And Potato Soup With Sweet Italian Sausage
The Author says: "This simple dish comes from the tradition of Italian cucina povera (the food of the poor) which relies on a few humble ingredients masterfully combined to make the whole much greater than the sum of its parts. Sausage infuses this soup with rich flavor, and tomato paste gives it an appealing pale orange hue. I prefer using sweet fennel sausage, but you can substitute the spicy variety, if you wish. Add Savory cabbage, potatoes and a generous protion of Pecorino Romano, and you have a deeply satisfying one-pot meal. For more substance, ladle the soup over thick slices of peas."

Cooking Times:
5 minutes on high pressure

Ingredients
1 pound Italian pork sausages, cut into 1/2-inch slices
2 cups coarsely chopped onions
2 tablespoons tomato paste
8 cups chicken or turkey broth
2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds Savoy cabbage, cored and shredded
1/4 cup minced fresh parsley
1 cup freshly grated Pecorino Romano cheese
Salt to taste
6 slices hearty peasant bread (optional)
Freshly ground black pepper to taste


Instructions
Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2-3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.

Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Don't be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).

Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.

Stir in the parsley, 1/3 cup of Pecorino Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.

Yield: 6 servings

Variations:
Substitute chopped chicory or escarole for the cabbage. Use Italian-style chicken or turkey sausage instead of pork sausage.

Answer 4

I often add cabbage to my cheese soup

Brown cubed bacon or ham with onions, carrots, celery and shredded cabbage in butter and olive oil. Season with thyme, salt, pepper and a bit of hot sauce.

Add enough flour to coat all ingredients and let cook thru.

Add cream/milk and bring to a boil to thicken - add chicken stock for a bit thinner consistency. Slowly add shredded sharp cheddar cheese till a consistency you like for a cream soup. Serve with hot sauce for those who like a little more kick and good crusty bread.

Answer 5

This recipe is different and both healthy and low-carb.
Thanks to Marie at recipezaar for posting.

Penne With Cabbage, and Italian Sausage in Marinara Sauce Recipe #165843
A wonderful combination of cabbage and Italian sausage in a marinara sauce served with Penne pasta.
by Marie
4
servings
time to make 50 min 20 min prep
1/4 cup olive oil
4 garlic cloves, peeled and mashed
1 lb Italian sausage, removed from casings
1 lb savoy cabbage, cooked and chopped into bite-size pieces
salt and pepper (to taste)
3 cups marinara sauce
1 lb penne
freshly grated parmesan cheese

1. Heat oil and garlic in a large sauté pan over medium heat.
2. Add crumbled sausage, and sauté until meat is cooked.
3. Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
4. Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
5. Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
6. Drain pasta, and return it to the pot with 1/2 cup of sauce.
7. Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
8. Sprinkle top with Parmesan cheese and serve.

Answer 6

use diced tomatoes and a tomato juice or v-8 juice as your broth. add salt, pepper and some garlic. makes an excellent soup.