Cabbage Soup

Cabbage Soup is a gluten free, dairy free, and whole 30 recipe with 10 servings. For 67 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This soup has 240 calories, 13g of protein, and 16g of fat per serving. It is perfect for Autumn. 639 people have tried and liked this recipe. This recipe from Moms Dish requires meat, cabbage, canned diced tomatoes, and oil. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Colcannon Soup (akan Irish Potato and Cabbage Soup with Bacon), Cabbage Soup, and Cabbage Soup are very similar to this recipe.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 tablespoons Beef Better Than Bullion

1/2 small Cabbage Head

10 ounces canned Diced Tomatoes

1 large Carrot

1 pound Bone In Meat

Oil

1 small Onion

3 medium Potatoes

Salt; to taste

Equipment:

pot

Cooking instruction summary:

Clean and dice potatoes into small pieces. Shred cabbage into small pieces. Rinse meat. In a pot with 4 quarts of water, cook meat for about 30 minutes, season the water with some beef better than bullion. To the cooking ingredients, add potatoes and cabbage, simmer for another 10 minutes. Dice onions and shred carrots. Sautee onions with a bit of oil until golden brown, add carrots and sautee for another 5 minutes. Add diced tomatoes to the sauteed ingredients and cook for another 5 minutes. Remove meat from the soup, take the meat off the bone. Place meat back into the soup, discard the bone.

 

Step by step:


1. Clean and dice potatoes into small pieces. Shred cabbage into small pieces. Rinse meat. In a pot with 4 quarts of water, cook meat for about 30 minutes, season the water with some beef better than bullion. To the cooking ingredients, add potatoes and cabbage, simmer for another 10 minutes. Dice onions and shred carrots.

2. Sautee onions with a bit of oil until golden brown, add carrots and sautee for another 5 minutes.

3. Add diced tomatoes to the sauteed ingredients and cook for another 5 minutes.

4. Remove meat from the soup, take the meat off the bone.

5. Place meat back into the soup, discard the bone.


Nutrition Information:

Quickview
202k Calories
10g Protein
15g Total Fat
4g Carbs
12% Health Score
Limit These
Calories
202k
10%

Fat
15g
24%

  Saturated Fat
1g
10%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
31mg
10%

Sodium
300mg
13%

Get Enough Of These
Protein
10g
22%

Vitamin K
39µg
37%

Vitamin B3
5mg
26%

Vitamin A
1284IU
26%

Vitamin B6
0.44mg
22%

Selenium
15µg
22%

Vitamin C
17mg
21%

Vitamin E
2mg
19%

Phosphorus
119mg
12%

Potassium
323mg
9%

Vitamin B5
0.8mg
8%

Fiber
1g
6%

Folate
22µg
6%

Magnesium
21mg
5%

Manganese
0.11mg
5%

Vitamin B2
0.09mg
5%

Vitamin B1
0.07mg
5%

Iron
0.71mg
4%

Zinc
0.52mg
3%

Calcium
29mg
3%

Vitamin B12
0.15µg
3%

Copper
0.05mg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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