Cabbage Soup (5) Collection
cabbage and kielbasa soup 
cabbage borscht 
cabbage potato soup 
cabbage soup 
cabbage soup 
cabbage and kielbasa soup 
yield: 4 serving 
2 tsp  canola oil
1 cup  chopped onions
1 cup  thinly sliced carrots
1 cup  potatoes -- diced
1/4 lb.  kielbasa -- sliced/quartered
19 oz.  canned tomatoes
4 cup  shredded cabbage
2-1/2 cup  beef stock -- hot
1/4 cup  chopped fresh parsley
1 Tbsp  sugar
1/2 tsp  paprika
1/2 tsp  pepper
in large heavy saucepan, heat oil over medium heat; cook onions, 
carrots, potatoes and kielbasa for 5 minutes or until onions are 
soften. stir in tomatoes, cabbage, beef stock, parsley, sugar, 
paprika and pepper; cover and bring to boil. reduce heat to 
medium-low; cover and simmer for 20 minutes or until vegetables 
are tender. 
recipe by: canadian living online 
posted to mc-recipe digest 
cabbage borscht 
yield: 6 serving 
1 head  cabbage, chopped fine
1   onion, chopped fine
1   meaty soup bone *or*
1 lb.  boiling beef
1 can  tomato paste (6 oz)
6   tomato paste cans of water
1/2   brown sugar (? size)
  juice from one lemon
place the cabbage and onion chopped fine into the pan with meat. 
add a dash of salt and half a box of brown sugar. cover and cook 
over low heat until the cabbage shrinks and is almost tender. add 
the tomato paste mixed with the water. add the juice of the 
lemon, mix well. cover and cook over low heat for about 1 1/2 
hours. taste while cooking and add more sugar according to taste. 
if the soup is too thick add some water. if the soup is too thin, 
add a little flour mixed with water to make it thicker. 
(another one translated from the yiddish...) posted by hilde mott 
cabbage potato soup 
yield: 4 serving 
2   baking potatoes, peeled
  and chunked
1 medium  onions, peeled and chunked
1 lb.  cabbage, chunked
2   frankfurters, per
  person, optional
2 Tbsp  vegetable oil
2 cup  milk
  salt and pepper, to taste
put potatoes, onions, and cabbage in a roomy pot (the vegetables 
should take less than 1/2 the depth of the pot). add water to 
barely cover. bring to a boil; reduce heat, cover, and simmer 
until the potatoes are done (a fork pierces easily)--about 20 
split frankfurters lengthwise then cut each half into quarters. 
heat the oil in a heavy skillet; add frankfurters and cook until 
nicely browned. 
drain the vegetables and return to the pot. add the milk and the 
browned frankfurters and heat to serving temperature. add salt 
and pepper to individual taste. serve with cornbread, biscuits, 
or hot buns. 
by valeria truitt <> 
cabbage soup 
yield: 1 serving 
1 head  red cabbage, bite-size
3 medium  onions, coarse-chopped
8 oz.  raisins
1/2 cup  brown rice, uncooked
1 can  whole tomatoes (15 oz. or so )
1 large  can tomato paste
1   splash of vinegar
1   lots of water
put cabbage, onions, raisins, and rice in crock pot; add water to 
cover generously (tough to do since the cabbage floats :-) cook 
on highest setting for a few hours, until the cabbage is faded 
and the water is bright purple. add tomatoes and vinegar. finish 
cooking on lowest cooking setting. 
posted by "aliza r. panitz" <> to the 
fatfree digest from: fred ball 
title: cabbage soup 
yield: 6 serving 
1 can  (48-oz) tomato juice
1   diced onion
3 cup  water
6   beef bouillon cubes
1/2 head  cabbage shredded
1   bay leaf
4 slice  carrots
in a large pot, combine tomato juice, water, cabbage, : carrots, 
onion, bouillon and bay leaf, and simmer for an hour. : remove 
bay leaf before serving. 
from: "john weber" <> 
thelimeyno1 at cogeco dot ca 
(ID: 12146) Mirror: Sat, Jun 21, 2003

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