Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Cabbage Soup

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Creamy Cabbage Soup Empty Creamy Cabbage Soup

    Post by Lobo Sat 27 Jun 2015, 9:10 pm

    Creamy Cabbage Soup - Sorry there wasn't enough left for pictures...lol

    Ingredients


    • 2 tbsp Oil

    • 1 medium onion, chopped

    • 1 Granny Smith apple, peeled chopped


    • 1 medium carrot, chopped

    • 1 clove Garlic, minced

    • 2 cans (14-1/2 ounces each) chicken broth

    • 1 medium head cabbage (3 pounds) , shredded

    • 3 tbsp Italian Seasoning

    • 2 tbsp Garlic Salt


    • 1/4 cup butter

    • 3 tbsp all-purpose flour

    • 1 tsp salt

    • 1/4 tsp pepper

    • 2 cups half-and-half cream**

    • 1 cup whole milk**

    • 2 cups cubed fully cooked ham (or crumbled Italian sausage; decrease seasoning if sausage is used)




    ** 3 cups of raw goat milk may be substituted for the whole milk & half/half.

    Directions


    • In a large Dutch oven, combine oil, onion, carrot, apple and garlic; saute until lightly caramelized.

    • Add the broth, cabbage, Italian seasoning and garlic salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

    • Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. [If making over the open fire, substitute butter/flour mixture with 2 tbsp of Corn Starch (Non-GMO if possible) mixed into milk separately.]  Gradually stir into vegetable mixture. Add ham and heat through.  Yield: 8-10 servings.

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