Cabbage Soup

This is a different twist on cabbage soup; I think normally it’s plain. You can do cabbage soup without the meat and have a nice vegetarian dish as well.

Step: 1

Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock.

Step: 2

Cook on High for 5 hours.

Per Serving: 158 calories; protein 5.7g; carbohydrates 11.6g; fat 10.6g; cholesterol 15.6mg; sodium 876.6mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.