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Cabbage Soup with White Beans and Noodles

1 ts Extra virgin olive oil
3 c Green cabbage; chopped
1/2 c Chopped onion 4 1/2 c Hot water
1/2 c Uncooked medium egg noodles
2 ts Chicken boullion cubes 15 1/2 oz Canned navy beans; drained/rinsed
4 sl Low-sodium bacon
1/2 ts Salt
Cider vinegar; if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.

Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate. Place bacon slices in single layer on towels, cover with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot to remove excess grease; remove from paper towels. Cool slightly; crumble and set aside.

Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred into soup as desired.

Makes 4 (1 1/4 c.) servings.

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