How To make French Cabbage Soup

CABBAGE SOUP French | WORLD FAMOUS RECIPES | HOW TO MAKE | RECIPES LIBRARY

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B2T Recipe: French Cabbage Soup

French Cabbage Soup, is a recipe for healthy eating, based on foods processed one time from picking. This is a Back to the Table recipe, brought to you by The Dairy & Nutrition Council of Indiana and your Indiana dairy farmers.

The Famous Polish Cabbage Soup KAPUŚNIAK. Old Fashioned Cabbage Soup. Recipe by Always Yummy!

Kapusniak is cooked not only in Poland but Ukraine and Slovakia, however this tasty soup takes the origin just in Poland. The thing of this recipe is that two forms of white cabbage are used – fresh and sauerkraut - and, surely, meat sausages. If you are a fan of tasty soups this recipe is for you.

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✅ Ingredients:
• fresh cabbage – 12 oz | 350 g
• sauerkraut with brine – 9 oz | 250 g
• onion –5,5 oz | 160 g
• carrot – 4 oz | 120 g
• bacon – 7 oz | 200 g
• smoked sausage – 12 oz | 350 g
• meat or chicken broth – 4 pt | 1,9 l
• 2 bay leaf
• dill – ⅓ oz | 10 g
• potato – 10 oz | 280 g
• sweet paprika – 2 tsp
• salt – 1 tbsp
• ground black pepper – ½ tsp

✅ You will need:
• stockpot
• carving board

???? Preparation:
1. Dice the onion finely, cut the carrot into thin half rings, dice the cabbage and potato, cut the sausage into round slices and bacon into not big pieces.
2. Heat the stockpot over low heat and fry the bacon for 3 minutes over low heat, add the sausage and fry for another 3 minutes over low heat.
3. Add the onion and carrot and keep frying for 4 minutes over low heat stirring occasionally.
4. Add the fresh diced cabbage and fry over low heat for 3 minutes.
5. Add the sauerkraut, potato, the meat or chicken broth, paprika, salt, bay leaves, bring to a boil and reduce the heat. Cover with the lid and cook over low heat for 15 minutes.
6. Switch off the stove, sprinkle the kapusniak with chopped dill and serve to the table.


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CABBAGE SOUP for DETOX and WEIGHT LOSS | VEGAN SOUP | EASY QUICK SIMPLE INGREDIENTS CABBAGE SOUP

Detox cabbage soup is an easy way to boost of immunity, nutriment hydration when you are feeling down the weather and helps shed weight. This soup is an easy way to give your body a little love. Just a few simple ingredients. Ready in 20 minutes. You can add chicken or any broth you prefer. I just wanted to make something simple and quick.
I understand eating large amounts of these vegetables will cause more bloating or even gas. Some people find that eating small amounts and increasing the amount slowly over time may help reduce the amount of gas.
You may just have this once a day as lunch or dinner.

Cabbage: is a sulfur-rich, cruciferous veggie that increases the production of antioxidant and detoxification enzymes, and stimulates the production of glutathione for liver cleansing, meaning that it helps your liver break down toxins so they can be more easily expelled It also has diuretic properties help rid your body of excess liquid, carrying toxins along with it.

Celery: has been shown in research to improve liver function, which can increase your body’s own detox capacities long term. It also helps rebuild HCL (hydrochloric acid) in your gut, which is crucial for fully digesting your food and absorbing important nutrients. It is a mild diuretic for kidneys to help excrete toxins. It helps reduce inflammation in the body. It also has a calming effect on the nervous system.

Spinach: is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

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CABBAGE SOUP
Ingredients
1 tbsp olive oil or coconut oil ( any healthy fat you prefer)
1/2 onion, sliced
1 tbsp garlic, minced
1 tsp fresh ginger, minced
3 stalks celery, chopped
1 tsp salt (per your taste)
1/2 head cabbage, sliced
5 cups of vegetable stock (bone broth or chicken broth)
3 cups baby spinach
1/4 cup cilantro chopped
sprinkle chili flakes
If you want you can add
1 cup chopped or shredded cooked chicken
This is simple and delicious.



#cabbagesoup
#weightloss
#detoxsoup

Provencale style cabbage rolls: Delicious family dish for cold winter nights

When the cabbage season is approaching don't hesitate and have a go at that recipe. What it does not have in the look is greatly compensated by its taste. It is really cabbage at its best. Get the recipe:

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????????INGREDIENTS????????
1 savoy cabbage
150 bacon
300 grams pork mince (chair a saucisse)
300 grams finely sliced cabbage leaves ( from the core of the cabbage)
salt and pepper to season
50 ml chicken stock ( for the stuffing)
450 ml chicken stock to braise the cabbage
150 ml tomato coulis
6 juniper berries ( 3 for the stuffing and 3 for the braising)
2 bay leaves
3 cloves of garlic
1 celery stoke
1 carrot
2 twigs of thyme

If you make your own pork stuffing use the recipe below ( it can be used to make pork sausages too:
200 grams lean pork meat - minced
300 grams pork belly - minced (non smoked)
8 grams salt
1 gram sugar
1 gram black pepper (coarsely grinded)
25 ml white wine

Procedure:
cut all of the meat in medium size cubes. place on a tray or plate. sprinkle all the seasoning over plus the wine. mixe everything together cover and leave to macerate in the fridge for 2 hours.
when done pass all of the meat through a meat mincer / grinder. then in a large bowl, using a wooden spoon, mix the whole meat mixture vigorously for a few minutes.



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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Classic Cabbage Soup Recipe | Delicious Vegetable Soup

This week we're making a old-fashioned favorite. A great cabbage soup has a savory, peppery broth with a hint of tomato flavor. A very simple and pretty inexpensive soup to make, cabbage soup is great for making a huge pot and having plenty leftover to freeze. If you're a fan of cabbage soup, I think you're going to love this recipe.
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See the full printable recipe here:

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Cabbage Soup Recipe:

Ingredients
-2-3 tablespoons olive oil
-3/4 cup onion, chopped
-1/2 cup celery, chopped
-2 1/2 cups carrots, chopped
-3 1/2 cups chicken broth
-3 1/2 cups vegetable broth
-1 cup tomato juice
-1/2 head cabbage, chopped
-14.5 ounce can of stewed tomatoes
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/2 teaspoon dry thyme
-1-2 cloves garlic, minced

Directions
-Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Saute until onions are translucent, but not brown.
-Add in the garlic and cook for a couple more minutes.
-Add the chicken broth, vegetable broth, stewed tomatoes, salt, pepper, thyme, and cabbage. Bring everything up to a simmer.
-Add tomato juice. Simmer everything on low heat for 45 minutes, stirring occasionally.
-Serve.