Recipe: Cabbage Soup and French Cabbage Soup

I am sure you could adapt ingredients to fit your desires:

CABBAGE SOUP
(A Winter Warming & Sinus Clearing Soup)

1/2 head red cabbage
1/2 head green cabbage
1/2 large Spanish onion, peeled
4 large carrots, peeled
4 large potatoes, peeled
1 (14 oz) can kidney beans, rinsed
2 cans (28 oz each) plum tomatoes
1 (6 oz) can tomato paste
1 teaspoon salt
fresh ground black pepper, to taste
dried basil, to taste
dried parsley, to taste
1/4 pound bacon, cooked
3 Polish sausage links, pre-browned
5 slices ham, diced
cold water, as needed
garlic cloves, as desired & minced

Slice cabbage, onions, and carrots. Dice potatoes.

Saute onions in leftover bacon drippings.

Put all ingredients in pot. Add water to cover all (if needed). Cook for 3-4 hours stirring occasionally. I use LOTS of pepper since this is supposed to be a PEPPERY winter warming, sinus clearing soup.

Add sausage whole or sliced to soup and cook for another 20 minutes before serving.

Serve with buttered bread and sour cream dolluped on top (remove sour cream for low cal version.)

Servings: 4
Source: Mary Lou Kakanowski

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FRENCH CABBAGE SOUP

3 cups peeled potatoes, chopped
1 pound lean bacon or ham, in 1 piece
3 quarts water
2 pounds cabbage, roughly sliced
6 crushed peppercorns
6 parsley sprigs
1 bay leaf
1/2 teaspoon ground thyme
1/2 teaspoon marjoram
2 cloves garlic, mashed
2 onions, chopped
2 carrots, quartered
2 celery stalks, sliced
2 peeled turnips, chopped
1 1/2 cups canned red or white beans, drained
salt

Place potatoes and bacon in a deep kettle. Add water. Bring to a boil. Add all other ingredients except beans and salt. Simmer, covered, 2 hours, or until meat is tender.

Remove meat; slice into serving pieces. Skim off excess fat from soup. Return meat to soup. Add beans. Season to taste with salt. Heat thoroughly.

Makes 8 servings
Source: Helen Jolly (WWGQ25D)