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Old 12-01-2013, 01:21 PM   #1
dipgal
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Sweet and Sour cabbage soup recipe

If you like it, you'll love this!

My homemade sweet and sour cabbage soup recipe. I count it at 4 carbs and/or 100 calories for 2 filling and delicious cups. (I am now cooking an oriental sweet and sour soup and a pizza soup.. If they come out good I'll post the recipes!):

Tastes like Jewish deli style soup – but without the meat.
6 servings… Double the recipe and freeze half for next week's fasting days!

3 - 14 ½ ounces can beef broth (or use equivalent carton or bouillon and water)

1 small green cabbage cut into chunks

1 Can diced tomatoes

1 Small Onion cut into chunks

2 Garlic cloves crushed

¼ cup vinegar of your choice (apple cider, rice, red wine, balsamic etc.)

Sweetener equal to 1/3 cup sugar (stevia, splenda, xylitol)

2 dashes Tabasco or other hot sauce

1 tsp Paprika

1 tsp Ground ginger

Salt and pepper to taste

Put all ingredients in a soup pot and bring to boil.. Cover and reduce heat to low. Simmer for 2 – 3 hours. The longer the better. Taste after 2 hours to tweak to your taste buds.. More sour (add vinegar) sweeter (add sweetener), saltier (add salt), spicier (add Tabasco).
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Old 12-01-2013, 04:28 PM   #2
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Judy Judy ****

Thank you mucho for this deli-style soup.
I'm gonna go right into my kitchen and make some.
Just sounds right.....
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Old 12-01-2013, 06:01 PM   #3
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Sounds delish. I will add stew pork to mine. Call it sweet and sour pork soup. Mmmmmm! Thanks! Looking forward to the pizza one as well.....
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Old 12-02-2013, 08:24 AM   #4
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I'm glad it sounds good!! Enjoy!
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Old 12-02-2013, 11:09 AM   #5
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SOUP'S ON

Ms. Judy,

Your soup is simmering and making my house smell so good!.
It reminds me of my childhood and going to the Jewish deli and
having this beefy sweet/sour cabbage soup. Probably should make
my rye bread to go with it.

Whilst being so inspired, Jen's baking mix is being quadrupled to
be ready for the holiday baking. Making Donna RV Lady's Christmas
Butter Cookies today. that I don't eat more than three cookies
for the day.

Thanks again
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Old 12-02-2013, 04:51 PM   #6
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Great Soup

Dip Gal, the soup is a great success.
Our dinner tonight consists of the soup (I had left over beef pot roast to throw in)
Low carb bread toasted with melted cheese.
*R.V. Lady's cookies and low carb milk.

I added sugar free chocolate chips to the dough. Not many, just about 1/2
c. to the dough. The cookies are crisp and delicious.
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Old 12-02-2013, 05:36 PM   #7
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Yum. This sounds really good. I got to get a cabbage.
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Old 12-03-2013, 07:43 AM   #8
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I am glad it worked out well Barbo! I have never put meat in it since I always use it for a dieting filler upper. Your entire menu sounds yummy!
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Old 12-05-2013, 04:00 PM   #9
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This was just what I needed on a very cold day. Im attempting JUDDD, this is my 2nd down day. Your soup is really hitting the spot.
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Old 12-05-2013, 05:20 PM   #10
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I am fasting today too on the 5:2 plan.. I agree that it hits the spot! So glad you like it and it's helping you!!
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Old 12-07-2013, 02:56 PM   #11
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Well, yum!!

I just made a double batch of my soup and simmered it for about 4 hours - will freeze half.. It came out fab, with no tweaking necessary.. I don't care if it's a fast day or a normal day.. it fits the bill if you want to fill up.. woo hoo!!
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Old 01-08-2014, 08:45 AM   #12
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Any idea about calories and carbs?
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Old 01-08-2014, 02:58 PM   #13
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Hi Dip Gal

I made your soup again. This time I made a huge batch.
DH is in love with it. He's a guy that needs a lot of food to fill him up.
He said "make this all the time please"....

Tonight:
Your soup
Prime rib steak on the BBQ
Mixed vegetable buttered.


Many thanks, and it brought back good memories of childhood days.
Remember when you could go out and "play"?
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Last edited by Barbo; 01-08-2014 at 02:59 PM.. Reason: err
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Old 01-09-2014, 09:44 AM   #14
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OHR, I count it as 50 calories for 2 cups. I don't know carbs for sure, but it can't be more than 2 or 3 net for 2 cups..

Barbo, I just took some out of the freezer from my last batch. Will make some over the weekend to last me for the next couple of weeks. It's a fast day lunch staple for me! I am so glad DH enjoys it! Your menu sounds delish!!

LOL - good old days of playing... I vaguely remember those days. Riding my bike in the park near my house (and pretending it was a horse - LOL) was one of my fave things to do!! And my folks would always take me to a famous Jewish deli restaurant in the neighborhood (in Chicago) called Ashkenaz.. where I learned to love S & S cabbage soup!
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Last edited by dipgal; 01-09-2014 at 09:47 AM..
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Old 01-09-2014, 11:11 AM   #15
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This sounds really good. Can I ask what size can of diced tomatoes?
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Old 01-09-2014, 02:56 PM   #16
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Copper ..14.5 oz for the basic recipe..
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Old 01-09-2014, 02:59 PM   #17
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dipgal... I made this and loved it. Thanks so much for the information and the recipe!
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Old 01-09-2014, 03:02 PM   #18
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I'm so glad OHR! I just had myself a bowl. Yum! It's even better the next day!
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Old 01-09-2014, 04:12 PM   #19
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This would be delish alongside Peggy's potstickers... Yum!
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Old 01-11-2014, 01:24 PM   #20
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Just returning back to low carb and want to make this soup. I would like opinions..
I've been using an off brand splenda (sucrulose) in the packets for my coffee and have a bad taste from it. I have Stevia in the Raw also. Not a huge fan of it in my coffee either. I don't want to ruin the soup. What should I use for sweetener? Also, 28 oz can or 15 oz can of tomatoes? Thanks!
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Old 01-11-2014, 03:28 PM   #21
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Hi Zay! I'd use real splenda if you think your generic brand is off-tasting. I use half splenda and half Truvia. I would not use pure stevia. I am not familiar with "in the raw". What is it mixed with? 15 oz can of tomatoes for a normal recipe.
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Old 01-11-2014, 07:17 PM   #22
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this sounds really good.
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Old 01-12-2014, 02:32 PM   #23
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I love the sound of this. Mmmmm
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Old 01-13-2014, 07:51 AM   #24
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Sherrymyra and Frogg, it is really yummy and filling! Give it a try!
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Old 01-13-2014, 03:36 PM   #25
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Judy, I was wondering if you've ever made this with chicken broth instead of beef? I have 4 qt cartons of organic chicken broth left over and could use it, but don't want to make it if it wouldn't be as good as the beef broth. I can run to the health store tomorrow for organic beef broth, but I'd use the chicken broth first if you think it would work. Which ever way, I'm dying to make it.
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Old 01-13-2014, 05:05 PM   #26
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Hi Linda! I think the beef flavor is important..gives it a deeper flavor. Bon apetit !
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Old 01-15-2014, 07:24 AM   #27
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Thank You for this...I tried it last night..The best
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Old 01-15-2014, 07:28 AM   #28
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Dipgal, thank you for this. I made it as a meal for my family and needed some protein..so added some ground sirloin and a beef bone and made it in the slow cooker. It was really wonderful!! Thanks again.
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Old 01-15-2014, 08:24 AM   #29
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Oh, I am thrilled this is working out for everyone!! You all made my day!!!
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