Old-World Cabbage Soup

A hearty soup, great for a cold, blustery March day–or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Step: 1

Place chopped cabbage into an 8-quart soup pot.

Step: 2

Microwave diced carrot in 2 tablespoons water for 6 minutes on high.

Step: 3

Microwave diced celery in 2 tablespoons water for 4 minutes on high.

Step: 4

Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.

Step: 5

Reduce heat to simmer and cook for 2 to 3 hours.

Step: 6

Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Per Serving: 39 calories; protein 1.2g; carbohydrates 8.4g; fat 0.2g; sodium 268.5mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential 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 reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.