Cabbage Soup II

This is a hearty main dish soup. Goes great on a cold winter night with a loaf of hot bread. Serve over orzo pasta, or your favorite soup noodle.

Step: 1

Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

Per Serving: 203 calories; protein 11.3g; carbohydrates 31.5g; fat 4.6g; cholesterol 22.3mg; sodium 604.8mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

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