BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
CHINESE CABBAGE AND GINGER SOUP
This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
Steps:
- Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
HOT AND SOUR CABBAGE SOUP
A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.
Provided by Sylvia Fountaine | Feasting at Home
Categories soup
Time 30m
Number Of Ingredients 16
Steps:
- In a heavy bottom pot or dutch oven, heat 1 teaspoon olive oil. Add the ground meat, onion and salt, and saute over medium-high heat, stirring, breaking the meat apart, stirring about 6 minutes.
- Lower heat to medium, add the garlic, ginger, chili flakes and pepper and saute for 2-3 minutes.
- Add the bell pepper, celery and cabbage, saute for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower heat and simmer for 10 minutes or until cabbage has softened.
- Season: Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not add little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.*If the broth becomes too salty add a little splash of water to dilute.
- Garnish with scallions or cilantro, sesame seeds and a drizzle of sesame oil.
Nutrition Facts : Calories 187 calories, Sugar 8.8 g, Sodium 959.3 mg, Fat 4.9 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 17 g, Fiber 3.5 g, Protein 19.4 g, Cholesterol 45.2 mg
GINGERY BEEF AND CABBAGE SOUP
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 2h
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
- Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
- Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1293 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER BEEF AND CABBAGE- LOW CARB
Make and share this ginger beef and cabbage- low carb recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- mix marinade and rub all over steak.
- place in a plastic bag and marinate overnight, refrigerated.
- add onions to crockpot, then cabbage.
- sprinkle with sesame oil, saki, salt, pepper.
- remove london broil from marinade and place on top.
- cook on low for 8 hours.
- remove steak and let it rest for 10 minutes.
- stir cabbage and divide it among 4 plates.
- slice steak and serve atop cabbage.
Nutrition Facts : Calories 539.8, Fat 33.4, SaturatedFat 9.2, Cholesterol 147.4, Sodium 376.6, Carbohydrate 6.4, Fiber 1, Sugar 1.4, Protein 49.4
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