Thread: I'm making creamed cabbage soup

dumb_fishie99 <[email protected]> wrote:
: I found this recipe on fooddownunder.com. I will have to
: de-carb it, but it could still be very gourmet.

: Instead of ham I will use fresh pork, which I got on sale.
: The chicken broth, made from whole chickens on sale.
: The cabbages are on sale.

: I love sales. I go in and buy the produce that is on sale,
: and skip the expenisve stuff in the center of the store.
: Oh wait, not the coffee.

: It's broth making time.

Did that last week when I goe a big bag of yellow peppers in the "get rid
of sale" pile for $1.50. there were 8 large peppers, 6 of which were just
fine and two soft in spots. I suffed the 6 with ground turkey, low carb
bread, a litt tomats and two humongous onions form a bag of "get rid of "
sale nions and sauce it with sliced onions, a 28oz can of tomatoes, a
couple of herbs I had around and we have been eating it for several days
now. Next time I will use a Hungarian version using hot Hungarian paprika
or sweet paprica and some chili powder, depending on what I have in the
house.

Wendy

On Dec 20, 10:41*am, "W. Baker" <wba...@panix.com> wrote:
> dumb_fishie99 <dumb_fishi...@yahoo.com> wrote:
>
> : I found this recipe on fooddownunder.com. *I will have to
> : de-carb it, but it could still be very gourmet.
>
> : Instead of ham I will use fresh pork, which I got on sale.
> : The chicken broth, made from whole chickens on sale.
> : The cabbages are on sale.
>
> : I love sales. I go in and buy the produce that is on sale,
> : and skip the expenisve stuff in the center of the store.
> : Oh wait, not the coffee.
>
> : It's broth making time.
>
> Did that last week when I goe a big bag of yellow peppers in the "get rid
> of sale" pile for $1.50. *there were 8 large peppers, 6 of which were just
> fine and two soft in spots. *I suffed the 6 with ground turkey, low carb
> bread, a litt tomats and *two humongous onions form a bag of "get rid of "
> sale nions and sauce it with sliced onions, a *28oz can of tomatoes, a
> couple of herbs I had around and we have been eating it for several days
> now. *Next time I will use a Hungarian version using hot Hungarian paprika
> or sweet paprica and some chili powder, depending on what I have in the
> house. *
>
> Wendy

sounds great, I love getting veggies on sale! I just may go
get some more mexican squash at 33 cents a pound hehe.

yay it came out yummy!

On Sat, 20 Dec 2008 08:26:19 -0800 (PST), dumb_fishie99
<[email protected]> wrote:

>I found this recipe on fooddownunder.com. I will have to
>de-carb it, but it could still be very gourmet.
>
>Instead of ham I will use fresh pork, which I got on sale.
>The chicken broth, made from whole chickens on sale.
>The cabbages are on sale.
>
>I love sales. I go in and buy the produce that is on sale,
>and skip the expenisve stuff in the center of the store.
>Oh wait, not the coffee.
>
>It's broth making time.

Do you have a specific url to save a search?

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Smoking and Diabetes )
http://loraltravel.blogspot.com

Sure it's :

http://tinyurl.com/7q6l3y

But I had to de-carb it.

Instead of some kind of roux I just used the cream and butter.
Instead of ham I used fresh pork marinated in chardonnay.
No carrots or onions. I used celery, cabbage and broccoli.

I used heavy cream instead of half-and-half.

no milk of course.

I really boiled that broth down before adding anything in.
Took me a couple days to get the broth ready.

and I did things in a different order too,
because I'm finally learning how to get
vegetables just right.

I cooked the meat in the broth for a long time,
turned the stove off, and let the whole thing sit
for an hour before I even though of putting
vegetables in. Then I just let them sit in
it for about another hour. It's a huge pot,
So it holds the heat for a long time. So then
when I go to re-heat me some the next day,
the vegetables are cooked just right.

I think I'm going to add lemon grass, and put
the Italian parsley in too, I forgot that.

Man am I happy now.

On Mon, 22 Dec 2008 09:47:50 -0800 (PST), dumb_fishie99
<[email protected]> wrote:

>Sure it's :
>
>http://tinyurl.com/7q6l3y
>
>But I had to de-carb it.
>
>Instead of some kind of roux I just used the cream and butter.
>Instead of ham I used fresh pork marinated in chardonnay.
>No carrots or onions. I used celery, cabbage and broccoli.
>
>I used heavy cream instead of half-and-half.
>
>no milk of course.
>
>I really boiled that broth down before adding anything in.
>Took me a couple days to get the broth ready.
>
>and I did things in a different order too,
>because I'm finally learning how to get
>vegetables just right.
>
>I cooked the meat in the broth for a long time,
>turned the stove off, and let the whole thing sit
>for an hour before I even though of putting
>vegetables in. Then I just let them sit in
>it for about another hour. It's a huge pot,
>So it holds the heat for a long time. So then
>when I go to re-heat me some the next day,
>the vegetables are cooked just right.
>
>I think I'm going to add lemon grass, and put
>the Italian parsley in too, I forgot that.
>
>Man am I happy now.

Thanks; I'll give it a try after Christmas. I should have
plenty of left-over ham then:-)

Like you I make my own broth/stock.


Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Smoking and Diabetes )
http://loraltravel.blogspot.com

On Dec 22, 1:48*pm, Alan S <loralgtweightandca...@gmail.com> wrote:

> Thanks; I'll give it a try after Christmas. I should have
> plenty of left-over ham then:-)
>
> Like you I make my own broth/stock.


yeah, it's the only way .

On Tue, 23 Dec 2008 08:48:19 +1100, Alan S
<[email protected]> wrote:


>Thanks; I'll give it a try after Christmas. I should have
>plenty of left-over ham then:-)

I'm boiling mine today - soup for supper : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

On Dec 23, 2:17*am, Nicky <ukc802466...@btconnect.com> wrote:
> On Tue, 23 Dec 2008 08:48:19 +1100, Alan S
>
> <loralgtweightandca...@gmail.com> wrote:
> >Thanks; I'll give it a try after Christmas. I should have
> >plenty of left-over ham then:-)
>
> I'm boiling mine today - soup for supper : )
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.4% *BMI 25

Are you trying it too? cool.

I have to find me another stew recipe to de-carb,
cuz I'm gonna work 10 days straight on the CES
show.

That fooddownunder site is my favorite.

On Tue, 23 Dec 2008 11:13:50 -0800 (PST), dumb_fishie99
<[email protected]> wrote:

>Are you trying it too? cool.

Was yummy : ) Even the soup-haters enjoyed it for supper last night,
and it was even better for my lunch today.

>That fooddownunder site is my favorite.

We caught an error on Dell's website, and bought a notebook for a
ridiculously low price - it's now mostly in the kitchen, who needs
cookbooks any more : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

On Dec 24, 6:09*am, Nicky <ukc802466...@btconnect.com> wrote:
> On Tue, 23 Dec 2008 11:13:50 -0800 (PST), dumb_fishie99
>
> <dumb_fishi...@yahoo.com> wrote:
> >Are you trying it too? *cool.
>
> Was yummy : ) *Even the soup-haters enjoyed it for supper last night,
> and it was even better for my lunch today.
>
> >That fooddownunder site is my favorite.
>
> We caught an error on Dell's website, and bought a notebook for a
> ridiculously low price - it's now mostly in the kitchen, who needs
> cookbooks any more : )
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.4% *BMI 25

Oh man I really need to get a laptop.....lucky for
you!

Glad they all liked it.