Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 Before Shari starts screaming about this one, you can easily substitute organic chicken broth (or homemade) or vegetable stock. And use fresh chopped tomatoes. This sounds yummy! Thanks for posting, Jina. Sharyn -----Original Message----- From: health [mailto:health ] On Behalf Of jina572005 Healing Cabbage Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 Soup sounds good, but here's some suggestions. Since heated oil I heard can be cancer forming, why not skip the oil. I make lots of soups and never use oil. Also you can probably leave out the broth part too. I love adding seasonings so I would maybe add some Italian seasonings. My soups come out delish too! I must brag as they are really good with few ingredients as well. I do use a pressure cooker--stainless steel. It takes about 10-12 minutes for my soup to be done and I sometimes add in brown rice to this whole thing so all flavors cook together. Yikes, It's 3 degrees here in CO. Hugs, carolgjina572005 <dapples57@...> wrote: Healing Cabbage Soup Prep Time: 10 MinutesCook Time: 45 Minutes Ready In: 55 MinutesYields: 8 servings "Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an age-old folk remedy for curing the common cold."INGREDIENTS:3 tablespoons olive oil1/2 onion, chopped2 cloves garlic, chopped2 quarts water4 teaspoons chicken bouillon1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste1/2 head cabbage, cored and coarsely chopped1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced DIRECTIONS:1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. 2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. 3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 Well, if you left out the broth, it wouldn’t be soup. It’d be cooked cabbage and tomatoes. Or do you mean to just use water? Sharyn From: health [mailto:health ] On Behalf Of carolG Also you can probably leave out the broth part too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 I don't use oil in my soups either Carol. SuzicarolG <cgiambri@...> wrote: Soup sounds good, but here's some suggestions. Since heated oil I heard can be cancer forming, why not skip the oil. I make lots of soups and never use oil. Also you can probably leave out the broth part too. I love adding seasonings so I would maybe add some Italian seasonings. My soups come out delish too! I must brag as they are really good with few ingredients as well. I do use a pressure cooker--stainless steel. It takes about 10-12 minutes for my soup to be done and I sometimes add in brown rice to this whole thing so all flavors cook together. Yikes, It's 3 degrees here in CO. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2006 Report Share Posted November 30, 2006 I do use water in soups, but the water becomes flavorred by the veggies and seasonings. It's a YUM each time. When I used to make cabbage and tomatoes it was called "cabbage soup." I would add an onion and perhaps a little paprika and that was it. Oh, I try to add seasonings to "all" soups even cabbage talk here. Depending on what I have around is what I use. Just my 2 cents on my "plain Jane cooking." carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Well, if you left out the broth, it wouldn’t be soup. It’d be cooked cabbage and tomatoes. Or do you mean to just use water? Sharyn From: health [mailto:health ] On Behalf Of carolG Also you can probably leave out the broth part too. Access over 1 million songs - Music Unlimited. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2006 Report Share Posted December 1, 2006 I would also add nutritional yeast to this soup, as I do to most of my soups. It has a nice flavor, and you won’t need to use as much, or any, salt. Carol M Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2006 Report Share Posted December 1, 2006 Re: Heated oils As a rule, heated oils are best avoided. However, certain oils, such as olive, macadamia, and virgin coconut oils have a much higher set-point than the others, so the deleterious effects don't apply. Meli > Healing Cabbage Soup > > Prep Time: 10 Minutes > Cook Time: 45 Minutes Ready In: 55 Minutes > Yields: 8 servings > > " Comfort food on a cold winter's night, cabbage simmered in chicken > broth is also an age-old folk remedy for curing the common cold. " > INGREDIENTS: > 3 tablespoons olive oil > 1/2 onion, chopped > 2 cloves garlic, chopped > 2 quarts water > 4 teaspoons chicken bouillon > 1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or > to taste > 1/2 head cabbage, cored and > coarsely chopped > 1 (14.5 ounce) can Italian-style > stewed tomatoes, drained and > diced > > DIRECTIONS: > 1. In a large stockpot, heat olive oil over medium heat. Stir in > onion and garlic; cook until onion is transparent, about 5 minutes. > 2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then > stir in cabbage. Simmer until cabbage wilts, about 10 minutes. > 3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, > stirring often. > > > > --------------------------------- > Want to start your own business? Learn how on Small Business. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2006 Report Share Posted December 1, 2006 I don't use oil in my soups either Carol. None here either. I also make my own veggie broth (no salt), and freeze it. Nice to have on hand when I want to make some soup...which is quite often! ;-),... especially at this time of year. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2006 Report Share Posted December 3, 2006 That's what I do. I freeze it in ice cube trays and just pop out a few as needed. > > I don't use oil in my soups either Carol. > > None here either. I also make my own veggie broth (no salt), and freeze it. > Nice to have on hand when I want to make some soup...which is quite often! > ;-),... especially at this time of year. > > Gloria > Quote Link to comment Share on other sites More sharing options...
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