Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 I hate celery too, yuckkkk! if I see it I just skip it, LOL. i can tolerate it raw but if it's cooked I won't touch it. Meg linda wrote: > Why couldn't you use Tofutti Sour cream instead? Two cups celery? > OMGoddess! Remember I am the member who hates celery...LOL...I'll > just add more onions and garlic. Yummers. And then throw the leftovers > into the blender, add vegan margarine, and soy milk and crucify it so > that I can slurp on it while working. Yummers once again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 Sounds delish! I especially like the idea of the caroway seeds -- gives it a Reubenesque flavor, I would suppose. Serve with rye bread?????????? Sherry At 09:05 AM 1/1/2006, you wrote: >This is not what we are having for dinner today, but >i do have it on this week's menu. This soup can express >winter's goodness to me. If you leave out the optional >garnish of sour cream it is perfectly vegan as well. >As with most soups, this tastes even better the next day >when the flavors have time to really blend with eachother. >Enjoy. > >Cabbage Soup > >2 cups chopped onions >1 Tbs. olive oil >2 cups diced carrots >2 cups diced potatoes >2 cups diced celery >8 cups no-chicken broth >1 large head green cabbage, cored and chopped >1/4 tsp. caraway seeds >Garlic powder to taste >Salt and pepper to taste >Sour cream (optional) > >In a large soup kettle, saute the onions in the olive oil until >soft. Add carrots, potatoes, celery and broth. Bring to a boil >and reduce heat and simmer covered for 30 minutes or until >vegetables are tender. Add cabbage and sprinkle with >caraway seeds. Do not stir. Cover and cook another >5 minutes or so. Stir and add seasonings. Cook for an >additional 5 minutes. Serve garnished with sour cream if >desired. >Yield: 6 to 8 servings > >~ pt ~ > >Happy the man who early learns the wide chasm >that lies between his wishes and his powers. >~ Johann Wolfgang von Goethe (1749-1832) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 Reubanesque? That is a flavor? Such as in a Reuben sandwich? I hate Reuben sandwiches. Besides I thought that Reubanesque was just what we liked to call our figures that have aged and don't have that 12 year old look like in the mags. Give a sexy name for it all to the round full, firmly packed body. Full bodied is what you are saying? Well, I suppose I could term myself that way....Yes, I like that...Full bodied with breadth and breath. Especially after Wednesday ordering five dishes for Mary and I on her birthday at the fabulous Lotus Garden. The waiter made the remark that he had never seen two people eat so much...then quickly added like himself. However, I must add this is a very Buddhist setting with lots of sweet, naive people. The food is too good to pass by having for any excuse. The rest of you can just drool, only Sherry knows of which I speak and she is dying of jealousy too. If only she would win the lottery she could take me out for five dishes too. Come on Sherry, don't be cheap, buy some lottery tickets. <grinning broadly> <maybe even with a little giggle> linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - Sherry Rose Sounds delish! I especially like the idea of the caroway seeds -- gives it a Reubenesque flavor, I would suppose. Serve with rye bread?????????? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Here is a nice basic cabbage soup recipe I enjoy any time of the year. Typically I consider this a wintery soup, but it is wonderfully comforting to slurp soups on the back patio while enjoying the summer sunsets. It crockpots easily, too! Just do the saute part, then dump the rest in the crockpot to slow cook on low for about 4 hours. Keep the caraway seeds out until the last 5 minutes though. Any questions about cooking it in a slowcooker, just ask me. Cabbage Soup 2 cups chopped onions 1 Tbs. olive oil 2 cups diced carrots 2 cups diced potatoes 2 cups diced celery 8 cups no-chicken broth 1 large head green cabbage, cored and chopped 1/4 tsp. caraway seeds Garlic powder to taste Salt and pepper to taste Sour cream (optional) In a large soup kettle, saute the onions in the olive oil until soft. Add carrots, potatoes, celery and broth. Bring to a boil and reduce heat and simmer covered for 30 minutes or until vegetables are tender. Add cabbage and sprinkle with caraway seeds. Do not stir. Cover and cook another 5 minutes or so. Stir and add seasonings. Cook for an additional 5 minutes. Serve garnished with sour cream if desired. Yield: 6 to 8 servings ~ PT ~ Keep them from harm, Keep them from jealousy, Keep them from spell, From North to South. ~ Scots Gaelic blessing for the protection of animals [trans.CM] Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.