HEARTY CABBAGE SOUP
CHICKEN FRIED RICE WITH CABBAGE, ZUCCHINI & CARROTS
Hearty Cabbage Soup
Prep/Cooking Time: 20 minutes
Servings: 9
Ingredients:
1 nonstick cooking spray
2 carrots (diced)
2 celery stalks (diced)
1 onion (diced)
1/2 cabbage (roughly chopped)
½ lbs lean turkey breakfast sausage (crumbled)
40 oz low sodium chicken broth (fat-free, low sodium)
1 (14.5-oz) canned diced tomatoes
9 (15.5-oz) can Great Northern beans (rinsed and drained)
1/4 teaspoon black pepper
1/2 teaspoon dried oregano (dried)
Instructions:
1. Spray a large soup pot with cooking spray. Add celery, onion and carrots and sauté over medium-high heat for 3 minutes or onions until clear. Remove from pan and set aside.
2. Add turkey sausage and cook until brown, about 6-7 minutes. Add celery, onions and carrots back to pan and mix. Add remaining ingredients and bring to a boil.
3. Reduce heat and simmer for 30 minutes.
Beef and Cabbage Stew
Prep/Cooking Time: 3 hours, 10 minutes
Servings: 6
Ingredients:
1 ½ lbs. beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1 bay leaf 2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery stalks, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
Salt to taste
Instructions:
1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Vegan Carrot Soup
Prep/Cooking Time: 30 minutes
Servings: 6
Ingredients:
1 medium onion, chopped
2 celery stalks, chopped
1 Tablespoon canola oil
4 cups vegetable broth
1 lb carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional
Instructions:
1. In a large saucepan, sauté onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
2. Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
Chicken Fried Rice with Cabbage, Zucchini & Carrots
Prep/Cooking Time: 40 minutes
Servings: 2
Ingredients:
1/2 cup brown rice
1 zucchini
3 whole carrots
½ lb. red cabbage
2 scallions
3 Tablespoons peanuts
1 Tablespoons mirin
1 Tablespoon rice vinegar
3 Tablespoons Sichuan sauce
½ lb. chicken tenders
2 teaspoons olive oil (divided)
1 Tablespoon toasted sesame oil
1 teaspoon sesame seeds
Instructions:
1. Cook the rice: Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2. Prepare the ingredients & make the sauce: Meanwhile, wash and dry the fresh produce. Medium dice the zucchini (about 1/2 inch cubes). Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce.
3. Cook & chop the chicken: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, cut into bite-sized pieces. Transfer to a large bowl and cover with foil to keep warm.
4. Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of chopped chicken and cover with the foil to keep warm. Wipe out the pan.
5. Make the fried rice & serve your dish: In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of chopped chicken and vegetables; add the sauce and stir to thoroughly combine. Serve the fried rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!
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