Best Aunt Marys Cabbage Soup Mw Recipes

RUSTIC CABBAGE AND SAUSAGE SOUP

Rustic Cabbage and Sausage Soup image

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

Ingredients

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

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

MOM'S CABBAGE SOUP

Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
For the crostini: Preheat your oven to 350 degrees F.
Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

AUNT MARY'S CABBAGE SOUP - MW

Aunt Mary's Cabbage Soup - MW image

I can't take credit for this one - it's from the back of a diced tomato label. Yum - enjoy!

Provided by Hope Wasylenki

Categories Other Soups

Time 55m

Number Of Ingredients 16

Ingredients

1 Tbsp olive oil
1 c onion, chopped
1 clove garlic, minced
1 lb smoked kielbasa
3 medium carrots, cut in 1/2" pieces
8 c cabbage, coarsely shredded
1 medium green pepper, chopped
1 1/2 qt water
1 can(s) diced tomatoes (15 oz) (seasoned with onion, celery, peppers and garlic)
1 tsp salt
1/2 tsp pepper
3 medium potatoes, peeled and cut into 1" cubes
2 Tbsp olive oil
1/3 c all purpose flour
2 tsp paprika, sweet mild
1 can(s) tomato sauce (15 oz)

Steps:

1. In a heavy pot, heat oil, add onion and cook until onion just starts to soften, add garlic and cook 2 - 3 minutes more.
2. Cut kielbasa into 1" slices and add to pot. Add prepared vegetables - except potatoes - and add the water, tomatoes, salt and pepper.
3. Cook uncovered for 5 minutes over medium heat. Cover and cook 10 minutes longer, then add potatoes. Cover and cook for 15 minutes more or until cabbage is tender.
4. Meanwhile, heat 2 Tbsp oil and stir in flour. Cook. stirring until it turns golden brown. Stir in paprika and remove from heat. Remove one cup of liquid from soup pot and whisk into oil roux. Continue whisking while adding tomato sauce until smooth. Stir this into soup and heat for 5 minutes more.