*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Make it even better, as a Balkan and East European flavor, by creating a roux of paprika and vegetable oil. Make it just like a flour based roux except use GOOD quality paprika and veg oil. Heat the about 1 or 2 tablespoons of veg oil, when it's hot not burning, add a tablespoon or two or paprika and cook it a bit to let the paprika release it's flavorful oils. As your cabbage stew is simmering and hot add the paprika roux. If it sizzles in the stew when added, then that's a great sign. Stir the roux into the stew and it's done! The added flavor makes cabbage stew even BETTER. I prefer sweet red or lightly hot paprika in this stew. Smoked paprika is good too, but I prefer the straighter sweet style. NOTE: We make a a very similar cabbage stew in both vegetarian and with meat, usually pork. We don't use a pressure cooker, just a smaller stock pot, bring all the ingredients to a rapid boil, then turn the heat down to a sturdy simmer until the cabbage is tender. To me fresh cabbage stew smells great. I've made it using sauerkraut cabbage, and that one is a bit smellier. :) I prefer the sweeter taste of fresh cabbage in this stew.
Very good! I don't have a pressure cooker and I'm not detoxing, I used a stainless steal pot instead. Sauteed all the vegetables and garlic first in olive oil, then added the broth, tomatoes, vinegar, lemon juice and sage. I had the soup on a light boil for about 15 minutes and then simmered on the stove for about an hour or two. Yum...
I made it, but put the ingredients into a stock pot, and brought to a boil. Reduced heat to simmer for an hour. and half., or so. I loved it, but wife hated it. She does NOT like cabbage, or garlic, or celery.. I wonder why she keeps me around here.
This is a great soup and very basic. For the person asking for amounts of sodium and potassium it is really up to the person making the soup to control that. There is "no sodium" tomatoes available and anyone can google potassium levels of foods. If you are on special diets you should know what you can or can't have already . Thanks for the recipe. For those that don't. have a pressure cooker this just needs a big pan on the stove top to cook. It's not rocket science people.
It was a cold, snowy day and I had all of the ingredients so I gave it a shot! The only change that I made to this recipe was that I rinsed and drained a can of cannellini beans to make it a bit more filling. Also, my cabbage was Chinese cabbage, since that's what was in my fridge. My star rating is for how it tasted immediately after cooking it. I found a little black pepper went a long way in improving the flavor. This soup actually tasted even BETTER THE NEXT DAY, so I might give it a five star rating for the leftovers factor.
I have made this a couple times and LOVE it! I follow the recipe almost exactly - except I add a clove of garlic sometimes and I buy a bag of coleslaw mix because the cabbage is already shredded and is shredded finely so no big chunks of cabbage.
A decent soup, a little bland. But for love of the Flying Spaghetti Monster, stop calling things "detox". There's no such thing as a detox soup, smoothing, or diet. That is utter nonsense and spreading lies to people dumb enough to believe it. The ONLY thing that can detox the body is the liver.