|High-Flavor, Low-Fat Vegetarian Cooking|
|by Steven Raichlen|
An award-winning cooking instructor offers 225 delicious vegetarian recipes, ranging from appetizers to desserts, that do not use high-fat dairy p...
1 - 10 of 298 for cream cabbage soup
Cook rice in ... cooked rice. Blanch cabbage leaves in a ... 6x8-inch casserole. Combine soup and cream and pour over ... A, 16mg Vitamin C, 1.9mg iron.
Melt butter in ... 2/3 of the cabbage. Bring to ... of chicken flavor soup base, then boil ... about 1 cup shredded Cheddar cheese and heat until melted.
Combine first 5 ... tender. Add 1 quart of cream and bring it back to a simmer; then thicken with cornstarch and water to desired thickness. Serves 10-12.
Mix chicken base ... 5 minutes. Add cabbage, green pepper ... until smooth. Add seasoning. Add sauce to vegetables. Simmer 5 minutes. Serve. Makes 2 gallons.
Add water to almost cover vegetables in large pot. Add salt. Cook until tender. Add white sauce. White Sauce: Melt butter over low heat; add flour, ...
Simmer 10 minutes. In another large pot make white sauce with: 1/3 c. flour 4 c. milk Cook over medium heat until boiling. Combine two mixtures. Heat ...
Preheat oven to ... casserole dish, place cabbage, then onion, ... separate bowl, combine soups, milk and ... top of everything. Cover and bake one hour.
Thinly slice the cabbage. Boil in ... ingredients and pour over cabbage. Mix. Cover with bread crumbs. Bake at 350 degrees until bubbly and brown on top.
Cook cabbage, drain. Saute onion in butter, add cheese and mushroom soup. Heat until well done.
Combine all ingredients ... minutes or until cabbage is tender at ... get dry, it won't diminish the flavor to add small amounts of water during baking.
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