your favorite cabbage soup recipe?

Answer 1

Well I am former chef and now a vegetarian, and while the first one sound delicous, I stick to a tomato based one with lots of veg, potatos, and slightly spicey.

I saute garlic and onions, some carrots, celery and mushrooms, the add spices like smoked paprika, bay leaves, caraway, thyme and oregano, then a veg stock or I buy a Polish "Vegeta" base, bring this to the boil, then add tomato products like ground tomatos, diced tomatos from the can, simmer this for awhile, then add my cabbae and potatos, I use regular white cabbage but like the Savouy type, the dark green crinkeley type and I use russet (baking) potatos, as they breakdown and help thicken the soup overtime.

I do add a bit of salt, sugar and pepper, even a bit of vinegar for zip, I can eat this for days, and when I was using meat, I liked a double smoked bacon or debrezeina hungarian sausage for a nice smoky contrast, this can be done with my recipe and the stock can be beef or chix for a richer taste.

Answer 2

Caldo Gallego

Soak a ham hock hock overnight and also soak 6 oz of dried white beans. Then pop the ham and beans in a big pot with 2 litres of water. Bring to the boil and skim off any scum on the surface. Simmer for 1 1/2 hours then remove the ham.

Add some large chunks of potato and turnip to the pot and cook for 10 mins. Then add some turnip greens or chopped savoy cabbage and cook for a furthur 15 mins. Meanwhile remove the meat from the hock and tear into rough pieces.

Fry some chunks of chorizo with a pinch of paprika and some sliced onion and garlic and chuck into the pot with the meat from the ham. Let it warm through, add pepper ( check for salt ) and serve.

Answer 3

i like mine spicy. add 1 large can v-8 juice to two heads of cooked cabbage. i like 1 head to be napa, the other reg. cabbage {drain juice from the cooked cabbage before adding juice}. add spices. i add cayenne and black pepper, Tabasco sauce {3 teaspoons}, 2 chopped jalapeno peppers , i can tomato paste, and 4 cans of tomato's {any kind you like}, 2 cups of chopped carrots, 1 cup of peas, 2 cups of corn, and 1 cup of green beans. if it needs more juice, you can add another can of v-8, or add 1 large can of chicken/veggie broth.

Answer 4

Caldo Verde
Portuguese Kale (cabbage family) Soup
Serves 6 to 8.

Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.


Ingredients
1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chouriço, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste


Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço (can be bought at a deli or substitute an Italian salami called calabrese, hot).