Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young
> wrote:

>
>Last week, I had a nice little cold brewing, as usual I got the urge
>for some soup. I happened to be in the frozen food aisle, so I
>thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
>Found this soup, Tabatchnick's. They had different soups, but the
>cabbage soup caught my eye. I was picturing it to be something like
>Hungarian cabbage soup (always a mistake, you know you're setting
>yourself up for a disappointment), without the meat. Whatever, at
>the very least I'll get some nice hot broth out of it.
>
>So much for that idea. It was sweet to the point of extreme, and
>not especially liquidy, more viscous. Is that some sort of tradition
>or something? a very sweet soup? I never heard of such a sweet soup
>unless it was a fruit soup, maybe.
>
>nancy

Not a tradition except with Tabatchnick. They are not very good IMHO.

Boron

Boron Elgar wrote:
>
> On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young

> >Found this soup, Tabatchnick's. They had different soups, but the
> >cabbage soup caught my eye. I was picturing it to be something like
> >Hungarian cabbage soup (always a mistake, you know you're setting
> >yourself up for a disappointment), without the meat. Whatever, at
> >the very least I'll get some nice hot broth out of it.
> >
> >So much for that idea. It was sweet to the point of extreme, and
> >not especially liquidy, more viscous. Is that some sort of tradition
> >or something? a very sweet soup? I never heard of such a sweet soup
> >unless it was a fruit soup, maybe.
>
> Not a tradition except with Tabatchnick. They are not very good IMHO.

(laugh) Okay, thanks, for some reason I thought they had a decent
reputation. I mean, I wasn't really expecting homemade or anything,
but geez. At any rate, I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

nancy

Nancy Young > wrote in message >...

I'm in the hunt for a recipe for the soup
> that does not involve beans, just ground beef and tomato/paprika
> broth, with cabbage. Obviously I will just wing it.

My recipe* is:

12 cups pork or beef broth**
5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes
1 small can tomato paste
1-2 cups pork or beef, from the bones or otherwise
1 green pepper, diced
1 red pepper, diced
1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp
paprika
1 cup diced/sliced carrots
1 cup diced/sliced zucchini
1-2 cups shredded cabbage
2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice
noodles
1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!)
1/4 tsp sugar, if tomatoes are overly sour
salt, pepper to taste

Seed and skin fresh tomatoes, if you're using them. Add tomatoes
(fresh or canned), tomato paste, and meat to degreased broth. Simmer 1
to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30
minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and
simmer 15 minutes.

If you add cooked rice noodles, add them towards the end.

*I don't add onion or garlic because of family allergies. I would
suspect 1 diced onion and 3 cloves garlic would be about right, YMMV.

**Safeway here (Calgary Garrison Woods) carries pork bones in the
'other meats' area for about 49 cents a pound. They're usually loaded
with meat, enough so that you can get 1-2 cups of meat and 12 cups of
flavourful stock out of less than a dollar's worth of bones! Check
with your butcher if your store doesn't carry them.

wd39

Nancy Young > wrote in message >...

I'm in the hunt for a recipe for the soup
> that does not involve beans, just ground beef and tomato/paprika
> broth, with cabbage. Obviously I will just wing it.

My recipe* is:

12 cups pork or beef broth**
5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes
1 small can tomato paste
1-2 cups pork or beef, from the bones or otherwise
1 green pepper, diced
1 red pepper, diced
1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp
paprika
1 cup diced/sliced carrots
1 cup diced/sliced zucchini
1-2 cups shredded cabbage
2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice
noodles
1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!)
1/4 tsp sugar, if tomatoes are overly sour
salt, pepper to taste

Seed and skin fresh tomatoes, if you're using them. Add tomatoes
(fresh or canned), tomato paste, and meat to degreased broth. Simmer 1
to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30
minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and
simmer 15 minutes.

If you add cooked rice noodles, add them towards the end.

*I don't add onion or garlic because of family allergies. I would
suspect 1 diced onion and 3 cloves garlic would be about right, YMMV.

**Safeway here (Calgary Garrison Woods) carries pork bones in the
'other meats' area for about 49 cents a pound. They're usually loaded
with meat, enough so that you can get 1-2 cups of meat and 12 cups of
flavourful stock out of less than a dollar's worth of bones! Check
with your butcher if your store doesn't carry them.

wd39

Boron Elgar wrote:
>
> On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young

> >Found this soup, Tabatchnick's. They had different soups, but the
> >cabbage soup caught my eye. I was picturing it to be something like
> >Hungarian cabbage soup (always a mistake, you know you're setting
> >yourself up for a disappointment), without the meat. Whatever, at
> >the very least I'll get some nice hot broth out of it.
> >
> >So much for that idea. It was sweet to the point of extreme, and
> >not especially liquidy, more viscous. Is that some sort of tradition
> >or something? a very sweet soup? I never heard of such a sweet soup
> >unless it was a fruit soup, maybe.
>
> Not a tradition except with Tabatchnick. They are not very good IMHO.

(laugh) Okay, thanks, for some reason I thought they had a decent
reputation. I mean, I wasn't really expecting homemade or anything,
but geez. At any rate, I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

nancy

>Nancy Young wrote:
>
>Last week, I had a nice little cold brewing, as usual I got the urge
>for some soup. I happened to be in the frozen food aisle, so I
>thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
>Found this soup, Tabatchnick's. They had different soups, but the
>cabbage soup caught my eye. I was picturing it to be something like
>Hungarian cabbage soup (always a mistake, you know you're setting
>yourself up for a disappointment), without the meat. Whatever, at
>the very least I'll get some nice hot broth out of it.
>
>So much for that idea. It was sweet to the point of extreme, and
>not especially liquidy, more viscous. Is that some sort of tradition
>or something? a very sweet soup? I never heard of such a sweet soup
>unless it was a fruit soup, maybe.
>
>nancy

I've tried a few of the Tabatchnick's soups, all very crappy... they're utterly
tasteless... nothing but expensive pishwasser.

Next time make your own, cabbage soup couldn't be easier, practically cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to boil,
then lower heat to a slow simmer.... cook about an hour. Then add the head of
shredded cabbage and simmer another half hour. Then add a couple diced carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage soup...
a diced turnip is okay, even a beet.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

> Next time make your own, cabbage soup couldn't be easier, practically
cooks
> itself.
>
> Starting with a two pound chunk of flanken is traditional, but any cut
of chuck
> will do just fine. Brown the meat, add two cans crushed tomatoes in
puree,
> lotsa black pepper, a bit of salt, and two tomato cans water. Bring to
boil,
> then lower heat to a slow simmer.... cook about an hour. Then add the
head of
> shredded cabbage and simmer another half hour. Then add a couple diced
carrots,
> a handful of raisins, and a few diced potatoes, simmer until veggies are
> tender. Skim excess fat, adjust salt, and serve with a chunk of meat in
each
> bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage
soup...
> a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup
diet - twice - and have never looked at it since. This
recipe.......almost....... makes me want to try it again!
E.

> Next time make your own, cabbage soup couldn't be easier, practically
cooks
> itself.
>
> Starting with a two pound chunk of flanken is traditional, but any cut
of chuck
> will do just fine. Brown the meat, add two cans crushed tomatoes in
puree,
> lotsa black pepper, a bit of salt, and two tomato cans water. Bring to
boil,
> then lower heat to a slow simmer.... cook about an hour. Then add the
head of
> shredded cabbage and simmer another half hour. Then add a couple diced
carrots,
> a handful of raisins, and a few diced potatoes, simmer until veggies are
> tender. Skim excess fat, adjust salt, and serve with a chunk of meat in
each
> bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage
soup...
> a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup
diet - twice - and have never looked at it since. This
recipe.......almost....... makes me want to try it again!
E.

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young
> wrote:

>
>Last week, I had a nice little cold brewing, as usual I got the urge
>for some soup. I happened to be in the frozen food aisle, so I
>thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
>Found this soup, Tabatchnick's. They had different soups, but the
>cabbage soup caught my eye. I was picturing it to be something like
>Hungarian cabbage soup (always a mistake, you know you're setting
>yourself up for a disappointment), without the meat. Whatever, at
>the very least I'll get some nice hot broth out of it.
>
>So much for that idea. It was sweet to the point of extreme, and
>not especially liquidy, more viscous. Is that some sort of tradition
>or something? a very sweet soup? I never heard of such a sweet soup
>unless it was a fruit soup, maybe.
>
>nancy

Not a tradition except with Tabatchnick. They are not very good IMHO.

Boron

>Nancy Young wrote:
>
>Last week, I had a nice little cold brewing, as usual I got the urge
>for some soup. I happened to be in the frozen food aisle, so I
>thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
>Found this soup, Tabatchnick's. They had different soups, but the
>cabbage soup caught my eye. I was picturing it to be something like
>Hungarian cabbage soup (always a mistake, you know you're setting
>yourself up for a disappointment), without the meat. Whatever, at
>the very least I'll get some nice hot broth out of it.
>
>So much for that idea. It was sweet to the point of extreme, and
>not especially liquidy, more viscous. Is that some sort of tradition
>or something? a very sweet soup? I never heard of such a sweet soup
>unless it was a fruit soup, maybe.
>
>nancy

I've tried a few of the Tabatchnick's soups, all very crappy... they're utterly
tasteless... nothing but expensive pishwasser.

Next time make your own, cabbage soup couldn't be easier, practically cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to boil,
then lower heat to a slow simmer.... cook about an hour. Then add the head of
shredded cabbage and simmer another half hour. Then add a couple diced carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage soup...
a diced turnip is okay, even a beet.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Try this one, it's not sweet.


* Exported from MasterCook *

Helen's Cabbage Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1/2 md Cabbage
5 Onions, sliced
1/2 lb Margarine
6 Potatoes, diced
28 oz Tomatoes
1 Water *

NOTE: I try and cut down on the amount of marg

* 3 times the normal amount used to cook potatoes. I just cover them
and add water if necessary.

In a large pot, fry onion and cabbage in marg slowly til tender and
brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and
fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage
can be browned with the vegetables and added as desired. From: Helen
Peagram Date: 05 May 94




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


"Nancy Young" > wrote in message
...
>
> Last week, I had a nice little cold brewing, as usual I got the urge
> for some soup. I happened to be in the frozen food aisle, so I
> thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
> Found this soup, Tabatchnick's. They had different soups, but the
> cabbage soup caught my eye. I was picturing it to be something like
> Hungarian cabbage soup (always a mistake, you know you're setting
> yourself up for a disappointment), without the meat. Whatever, at
> the very least I'll get some nice hot broth out of it.
>
> So much for that idea. It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy

Try this one, it's not sweet.


* Exported from MasterCook *

Helen's Cabbage Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1/2 md Cabbage
5 Onions, sliced
1/2 lb Margarine
6 Potatoes, diced
28 oz Tomatoes
1 Water *

NOTE: I try and cut down on the amount of marg

* 3 times the normal amount used to cook potatoes. I just cover them
and add water if necessary.

In a large pot, fry onion and cabbage in marg slowly til tender and
brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and
fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage
can be browned with the vegetables and added as desired. From: Helen
Peagram Date: 05 May 94




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


"Nancy Young" > wrote in message
...
>
> Last week, I had a nice little cold brewing, as usual I got the urge
> for some soup. I happened to be in the frozen food aisle, so I
> thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
> Found this soup, Tabatchnick's. They had different soups, but the
> cabbage soup caught my eye. I was picturing it to be something like
> Hungarian cabbage soup (always a mistake, you know you're setting
> yourself up for a disappointment), without the meat. Whatever, at
> the very least I'll get some nice hot broth out of it.
>
> So much for that idea. It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy

This recipe is spicy. There is nothing in the recipe that is spicy
except the sausage. So if you don't want it hot, change the type of
sausage. Beware, it gets more spicy each time it is heated. Don't omit
the caraway seed. I don't even like caraway but the soup would not be
as good without it. I didn't think this was particularly sweet, but you
can omit part of the brown sugar if you think you would like it better
that way.

German Cabbage Soup

2 large onions, diced
¼ (one-fourth) cup butter
3— 2-pound cans stewed tomatoes, smashed up
6 cups chicken stock
1 head green cabbage, chopped into big pieces
½ (one-half) cup lemon juice
½ (one-half) cup brown sugar
1 tablespoon caraway seed
salt and pepper to taste
1 pound hot German sausage, sliced very thinly- or any hot sausage

In a large pot, saute’ onions in butter. Add remaining ingredients;
bring to a boil. Reduce heat and simmer as long as you want, or until
the cabbage is tender. Adjust lemon juice and brown sugar to taste.
Serves 8.


Nancy Young wrote:
It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy

LaUna wrote:
>
> This recipe is spicy.

This sounds great, as do the other recipes people posted for me.
Thank you very much. I have a huge hankering for cabbage soup at
this point.

nancy

LaUna wrote:
>
> This recipe is spicy.

This sounds great, as do the other recipes people posted for me.
Thank you very much. I have a huge hankering for cabbage soup at
this point.

nancy

This recipe is spicy. There is nothing in the recipe that is spicy
except the sausage. So if you don't want it hot, change the type of
sausage. Beware, it gets more spicy each time it is heated. Don't omit
the caraway seed. I don't even like caraway but the soup would not be
as good without it. I didn't think this was particularly sweet, but you
can omit part of the brown sugar if you think you would like it better
that way.

German Cabbage Soup

2 large onions, diced
¼ (one-fourth) cup butter
3— 2-pound cans stewed tomatoes, smashed up
6 cups chicken stock
1 head green cabbage, chopped into big pieces
½ (one-half) cup lemon juice
½ (one-half) cup brown sugar
1 tablespoon caraway seed
salt and pepper to taste
1 pound hot German sausage, sliced very thinly- or any hot sausage

In a large pot, saute’ onions in butter. Add remaining ingredients;
bring to a boil. Reduce heat and simmer as long as you want, or until
the cabbage is tender. Adjust lemon juice and brown sugar to taste.
Serves 8.


Nancy Young wrote:
It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy

Let me join in the suggestions with this wonderful cabbage soup.

I posted it a few years ago, but it bears repeating as it is quite
special. Do try it with the Gruyere cheese. It gives it a special
'nutty' flavor overtone.

KABISUPPE (Cabbage and Rice Soup)

3 Tablespoons Butter
1 Pound Shredded Cabbage
1 Cup Onions, Thinly Sliced
4 Cans Chicken Broth
(or 6 Cups Home-Made Chicken Broth)
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Nutmeg
1/2 Cup Rice, Uncooked
1 Cup Shredded Gruyere Cheese

Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with
onions. Cook over medium heat for about 10 minutes. Add broth, salt,
pepper and nutmeg; simmer, covered for 10 minutes. Add rice and cook 20
minutes longer, or until rice is tender. Serve in bowls; pass the cheese
for a garnish.

Excellent, especially on a cold day and it's even better reheated another
day!

From YANKEE MAGAZINE - Issue of June 1982
by Kathy Donohue, Litchfield, Connecticut

Shared (again) by Paul in Massachusetts


"Nancy Young" > wrote in message
...
>
> Last week, I had a nice little cold brewing, as usual I got the urge
> for some soup. I happened to be in the frozen food aisle, so I
> thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
> Found this soup, Tabatchnick's. They had different soups, but the
> cabbage soup caught my eye. I was picturing it to be something like
> Hungarian cabbage soup (always a mistake, you know you're setting
> yourself up for a disappointment), without the meat. Whatever, at
> the very least I'll get some nice hot broth out of it.
>
> So much for that idea. It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy

Let me join in the suggestions with this wonderful cabbage soup.

I posted it a few years ago, but it bears repeating as it is quite
special. Do try it with the Gruyere cheese. It gives it a special
'nutty' flavor overtone.

KABISUPPE (Cabbage and Rice Soup)

3 Tablespoons Butter
1 Pound Shredded Cabbage
1 Cup Onions, Thinly Sliced
4 Cans Chicken Broth
(or 6 Cups Home-Made Chicken Broth)
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Nutmeg
1/2 Cup Rice, Uncooked
1 Cup Shredded Gruyere Cheese

Melt butter in a 4-quart kettle. Rinse cabbage and add to butter along with
onions. Cook over medium heat for about 10 minutes. Add broth, salt,
pepper and nutmeg; simmer, covered for 10 minutes. Add rice and cook 20
minutes longer, or until rice is tender. Serve in bowls; pass the cheese
for a garnish.

Excellent, especially on a cold day and it's even better reheated another
day!

From YANKEE MAGAZINE - Issue of June 1982
by Kathy Donohue, Litchfield, Connecticut

Shared (again) by Paul in Massachusetts


"Nancy Young" > wrote in message
...
>
> Last week, I had a nice little cold brewing, as usual I got the urge
> for some soup. I happened to be in the frozen food aisle, so I
> thought, hmmm, I've heard of frozen soups, wonder what I'll find.
>
> Found this soup, Tabatchnick's. They had different soups, but the
> cabbage soup caught my eye. I was picturing it to be something like
> Hungarian cabbage soup (always a mistake, you know you're setting
> yourself up for a disappointment), without the meat. Whatever, at
> the very least I'll get some nice hot broth out of it.
>
> So much for that idea. It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy