Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young
wrote:


Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

Not a tradition except with Tabatchnick. They are not very good IMHO.

Boron

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young
wrote:


Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

Not a tradition except with Tabatchnick. They are not very good IMHO.

Boron

Nancy Young wrote:

Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

I've tried a few of the Tabatchnick's soups, all very crappy... they're utterly
tasteless... nothing but expensive pishwasser.

Next time make your own, cabbage soup couldn't be easier, practically cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to boil,
then lower heat to a slow simmer.... cook about an hour. Then add the head of
shredded cabbage and simmer another half hour. Then add a couple diced carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage soup...
a diced turnip is okay, even a beet.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Nancy Young wrote:

Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

I've tried a few of the Tabatchnick's soups, all very crappy... they're utterly
tasteless... nothing but expensive pishwasser.

Next time make your own, cabbage soup couldn't be easier, practically cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to boil,
then lower heat to a slow simmer.... cook about an hour. Then add the head of
shredded cabbage and simmer another half hour. Then add a couple diced carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage soup...
a diced turnip is okay, even a beet.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Boron Elgar wrote:

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

Not a tradition except with Tabatchnick. They are not very good IMHO.

(laugh) Okay, thanks, for some reason I thought they had a decent
reputation. I mean, I wasn't really expecting homemade or anything,
but geez. At any rate, I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

nancy

Boron Elgar wrote:

On Mon, 22 Mar 2004 14:32:44 -0500, Nancy Young

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

Not a tradition except with Tabatchnick. They are not very good IMHO.

(laugh) Okay, thanks, for some reason I thought they had a decent
reputation. I mean, I wasn't really expecting homemade or anything,
but geez. At any rate, I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

nancy

Next time make your own, cabbage soup couldn't be easier, practically
cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut
of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in
puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to
boil,
then lower heat to a slow simmer.... cook about an hour. Then add the
head of
shredded cabbage and simmer another half hour. Then add a couple diced
carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in
each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage
soup...
a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup
diet - twice - and have never looked at it since. This
recipe.......almost....... makes me want to try it again!
E.

Next time make your own, cabbage soup couldn't be easier, practically
cooks
itself.

Starting with a two pound chunk of flanken is traditional, but any cut
of chuck
will do just fine. Brown the meat, add two cans crushed tomatoes in
puree,
lotsa black pepper, a bit of salt, and two tomato cans water. Bring to
boil,
then lower heat to a slow simmer.... cook about an hour. Then add the
head of
shredded cabbage and simmer another half hour. Then add a couple diced
carrots,
a handful of raisins, and a few diced potatoes, simmer until veggies are
tender. Skim excess fat, adjust salt, and serve with a chunk of meat in
each
bowl and a wedge of fresh lemon. No onion, garlic or celery in cabbage
soup...
a diced turnip is okay, even a beet.

Cabbage Soup, yuk! it reminds me of the time I went on the cabbage soup
diet - twice - and have never looked at it since. This
recipe.......almost....... makes me want to try it again!
E.

Dog3 wrote:

Nancy Young deliciously posted in

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

I like the Tabatchnick's chicken soup. It's very brothy but very good when
you have a cold.

That's funny, I always have trouble finding a brothy soup when I want
it (meaning, when I have a cold). If I thought they could/would do
it, I'd order wonton soup, hold the wontons from the local chinese
take out.

The barley mushroom isn't too bad either. I've not tried
the cabage or the split pea soup. I always have some of the chicken soup in
the freezer.

Obviously I should just make my own and freeze it. I really thought
maybe I'd gotten through one winter without a cold. Thanks for the
suggestions.

nancy

Dog3 wrote:

Nancy Young deliciously posted in

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

I like the Tabatchnick's chicken soup. It's very brothy but very good when
you have a cold.

That's funny, I always have trouble finding a brothy soup when I want
it (meaning, when I have a cold). If I thought they could/would do
it, I'd order wonton soup, hold the wontons from the local chinese
take out.

The barley mushroom isn't too bad either. I've not tried
the cabage or the split pea soup. I always have some of the chicken soup in
the freezer.

Obviously I should just make my own and freeze it. I really thought
maybe I'd gotten through one winter without a cold. Thanks for the
suggestions.

nancy

Nancy Young wrote in message ...

I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

My recipe* is:

12 cups pork or beef broth**
5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes
1 small can tomato paste
1-2 cups pork or beef, from the bones or otherwise
1 green pepper, diced
1 red pepper, diced
1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp
paprika
1 cup diced/sliced carrots
1 cup diced/sliced zucchini
1-2 cups shredded cabbage
2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice
noodles
1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!)
1/4 tsp sugar, if tomatoes are overly sour
salt, pepper to taste

Seed and skin fresh tomatoes, if you're using them. Add tomatoes
(fresh or canned), tomato paste, and meat to degreased broth. Simmer 1
to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30
minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and
simmer 15 minutes.

If you add cooked rice noodles, add them towards the end.

*I don't add onion or garlic because of family allergies. I would
suspect 1 diced onion and 3 cloves garlic would be about right, YMMV.

**Safeway here (Calgary Garrison Woods) carries pork bones in the
'other meats' area for about 49 cents a pound. They're usually loaded
with meat, enough so that you can get 1-2 cups of meat and 12 cups of
flavourful stock out of less than a dollar's worth of bones! Check
with your butcher if your store doesn't carry them.

wd39

Nancy Young wrote in message ...

I'm in the hunt for a recipe for the soup
that does not involve beans, just ground beef and tomato/paprika
broth, with cabbage. Obviously I will just wing it.

My recipe* is:

12 cups pork or beef broth**
5 fresh tomatoes plus 1/2 cup tomato juice, or 1 28 oz can tomatoes
1 small can tomato paste
1-2 cups pork or beef, from the bones or otherwise
1 green pepper, diced
1 red pepper, diced
1 hot Hungarian red pepper (fresh or dried), finely chopped, or 2 tsp
paprika
1 cup diced/sliced carrots
1 cup diced/sliced zucchini
1-2 cups shredded cabbage
2 cups diced potatoes, or 1/2 cup rice, or 1 1/2 cup cooked rice
noodles
1 tablespoon salt-free Italian mixed herbs (Safeway brand is best!)
1/4 tsp sugar, if tomatoes are overly sour
salt, pepper to taste

Seed and skin fresh tomatoes, if you're using them. Add tomatoes
(fresh or canned), tomato paste, and meat to degreased broth. Simmer 1
to 2 hours. Add peppers, carrots, and potatoes/rice and simmer 30
minutes. Add Italian herbs, salt, pepper, zucchini, and cabbage and
simmer 15 minutes.

If you add cooked rice noodles, add them towards the end.

*I don't add onion or garlic because of family allergies. I would
suspect 1 diced onion and 3 cloves garlic would be about right, YMMV.

**Safeway here (Calgary Garrison Woods) carries pork bones in the
'other meats' area for about 49 cents a pound. They're usually loaded
with meat, enough so that you can get 1-2 cups of meat and 12 cups of
flavourful stock out of less than a dollar's worth of bones! Check
with your butcher if your store doesn't carry them.

wd39

Try this one, it's not sweet.


* Exported from MasterCook *

Helen's Cabbage Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1/2 md Cabbage
5 Onions, sliced
1/2 lb Margarine
6 Potatoes, diced
28 oz Tomatoes
1 Water *

NOTE: I try and cut down on the amount of marg

* 3 times the normal amount used to cook potatoes. I just cover them
and add water if necessary.

In a large pot, fry onion and cabbage in marg slowly til tender and
brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and
fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage
can be browned with the vegetables and added as desired. From: Helen
Peagram Date: 05 May 94




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


"Nancy Young" wrote in message
...

Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy

Try this one, it's not sweet.


* Exported from MasterCook *

Helen's Cabbage Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1/2 md Cabbage
5 Onions, sliced
1/2 lb Margarine
6 Potatoes, diced
28 oz Tomatoes
1 Water *

NOTE: I try and cut down on the amount of marg

* 3 times the normal amount used to cook potatoes. I just cover them
and add water if necessary.

In a large pot, fry onion and cabbage in marg slowly til tender and
brown. About 25 minutes. Boil potatoes til cooked. Add tomatoes and
fried onion and cabbage. Season to taste. Simmer 30 minutes. Sausage
can be browned with the vegetables and added as desired. From: Helen
Peagram Date: 05 May 94




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


"Nancy Young" wrote in message
...

Last week, I had a nice little cold brewing, as usual I got the urge
for some soup. I happened to be in the frozen food aisle, so I
thought, hmmm, I've heard of frozen soups, wonder what I'll find.

Found this soup, Tabatchnick's. They had different soups, but the
cabbage soup caught my eye. I was picturing it to be something like
Hungarian cabbage soup (always a mistake, you know you're setting
yourself up for a disappointment), without the meat. Whatever, at
the very least I'll get some nice hot broth out of it.

So much for that idea. It was sweet to the point of extreme, and
not especially liquidy, more viscous. Is that some sort of tradition
or something? a very sweet soup? I never heard of such a sweet soup
unless it was a fruit soup, maybe.

nancy