Tangy Cabbage & Sauerkraut Soup | Easy Fall Recipe

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned. 

It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.

Fresh and Flavorful: Carrot-Ginger Dressing For Cabbage Slaw

OMG!!I am beyond excited to share this incredibly tasty dressing that completely transformed my cabbage slaw! It’s bright, zesty, and packed with fresh flavors. I simply shredded red and white cabbage, tossed it with a luscious carrot-ginger dressing, and finished it off with a generous sprinkle of freshly chopped mint.

And let me tell you—it tastes heavenly.

I love salads, but sometimes the usual dressings get a little… well, boring. This one? Total game-changer. It’s vibrant, refreshing, and adds the perfect kick to wake up your taste buds.

Versatile & Delicious

This dressing isn't just for slaw! I can totally see it drizzled over steamed veggies, mixed into a fresh tossed salad, or even used in wraps. I was inspired by a similar flavor that I’ve had at Chinese restaurants on their salad and decided to make my own—and wow, it did not disappoint.

Sweet and Sour Cabbage Side Dish

If you are a fan of cabbage, you will love this easy to make sweet and sour side dish. It can be made using either red or green cabbage or a combination of both.  Your choice!

Made with white cabbage

Quick Hot & Spicy Cabbage Soup with Rice

Are you ready for soup? Soups on in my house - and I'm sharing a quick and easy, yet hearty, hot and spicy cabbage soup recipe. Cabbage is one of my favorite vegetables. I find that it is versatile, easily available, tasty and healthy- AND it makes the best soup ever!!

One Pot UnStuffed Vegan Cabbage Rolls ; A No-Fuss Plant-Based Meal

The weather has cooled off a bit, and I'm already thinking of heartier foods! One of my favorites is stuffed cabbage BUT it's way too labor intensive for me to want to sit and roll the cabbage, so I make an "unstuffed cabbage roll" version instead, which is an easy one pot plant-based (GF) recipe with no rolling involved!

Pickled Cabbage in 10 Minutes

Have you ever made your own pickled vegetables? 

Pickled cabbage can be made on the stovetop in about 5-7 minutes. It's a delicious condiment that can be used to perk up a sandwich, wrap, or salad. Can it be eaten alone as a side dish? Absolutely I love it.

Asian Cold Noodle Salad : Beat The Heat

It's going to be 98 humid degrees again this week here in Philadelphia area, which is feeling oppressively HOT!! Since it's too hot for me to want to do any real cooking, I'm started thinking about making an Asian cold noodle salad. 

Sushi In A Bowl- A Perfect Summer Meal

It's summer, it's hot, and I want easy light meals. 

One of our easy favorites? It looks like a salad but it is actually 

Sushi in a bowl -

Why a bowl of sushi verses sushi rolls?  

Vegetable Corn Chowder - Vegan and Oil-Free

Do you love corn? Corn chowder is one of my favorites, especially when I use fresh sweet farmer's market corn right off the cob. 

You are going to love this flavorful high fiber, low fat easy Instant Pot soup that of course can also be made in a regular pot too. The bonus is that not only does it taste good hot, the next day, leftovers taste really good chilled as well. 

I grew up in New Jersey. the Garden State, and during the summer the local farmer's market supplied us with lots of ripe delicious produce all season long. 

  

When I got married, we moved 10 minutes away across the bridge to Pennsylvania where we still seem to have lots of farmer's markets and fresh beautiful produce.

Mid July begins corn season in Bucks County, Pennsylvania and our corn is sweet and plentiful. We can't get enough of it and eat it a few times a week until the season is over. A local farm grows non-GMO corn which is a big plus!

I usually get to the local farm stand about once a week to purchase a dozen ears of corn that last us throughout the week. 

In addition to eating the corn on the cob raw or lightly cooked, I like to try to find other recipes to enjoy it. 

This week I made a delicious and very easy vegetable corn chowder.

I used a variety of vegetables including carrots, cabbage, parsley, celery, potatoes and the fresh corn. 

In addition to cooking corn in the soup, I topped each bowl with fresh corn kernels (uncooked) that I cut directly off the cob. They were crunchy and sweet.

Eating raw kernels right off the cob without cooking them is like eating fruit.

In the past, I've also used raw corn kernels in salads such as my recipe link: black bean and corn salad with artichokes and tomatoes.

Do you like corn on the cob? How do you eat it? Do you get it fresh and locally grown?

Ingredients:

1 cup of chopped onions 

2 cups of sliced or diced carrots

3 cups of sliced green cabbage

1 cup of sliced or diced celery

1/2 cup of parsley

2 cups of corn kernels (freshly cut off the cob tastes great) 

4 cups of vegetable broth (or more to cover vegetables)

1 cup of water

1/8 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Optional: nut milk of choice for blending to add creaminess to the soup. 

Directions:

Add the onions, carrots, cabbage, celery, parsley, corn, broth, water, and seasoning to the Instant Pot. Set to pressure cook for 5 minutes. When done, allow steam to release naturally for 5 minutes and then release steam manually according to the manufacturers instructions When all steam is released, carefully remove the lid. Using an immersion blender, blend soup until almost creamy but leaving some

chunkiness. If desired, blend in nut milk (1 cup) for a creamier texture.

Israeli Mish Mish (Apricot) Slaw Salad

If you are looking for an interesting salad to make for Passover or Easter, you will love this delicious Israeli mish mish spring slaw salad. 

Mish Mish is the Hebrew word for apricots and this interesting salad contains sliced dried apricots as well as raisins, nuts, and chopped apple.

I was inspired by a local restaurant in North Miami. Their cabbage salad with sliced dried apricots, kale, and a sensational dressing is one of their specialties. This recipe is based on their salad but adjusted to my tastes. Since I've stopped using oil ( but not fat from foods such as avocado, nuts, olives, etc) * see my notes on why. 

I made this crunchy salad with cabbage, carrots, chopped dried apricots, raisins, walnuts, apple, and lemon juice. It's sweet and tangy all at the same time. If you wanted to turn it into a meal, you could probably add some cooked quinoa. 

This salad  is light, delicious and full of Vitamin C.

 I like to call this bright orange salad my sunshine salad. 

The Passover holiday menu calls for thinking out of the box since there are many foods that are restricted to eat on this holiday. Of course everyone knows the most common restricted food is bread. We eat Matzah instead of bread for the 8 days of Passover which begins the evening of March 27-2021. 

This ritual commandment of eating matzo instead of bread commemorates the exodus of the Jewish people when they were slaves in the ancient land of Egypt. When the Jewish slaves (for 400 years) finally hurriedly were freed from Egyptian bondage, they got out as fast as they could. There was no time for their bread to rise and thus we remember our freedom from bondage and eat matzo instead of bread during Passover. 

Salad is a great choice to welcome the warmer spring weather. This salad will make a wonderful side dish whether you are looking for recipes to make for Passover, Easter,  or just looking for good healthy recipes. This salad is a winner. 

Ingredients: 

2 cups of chopped white cabbage (chop to the size you like to eat)

2 cups of shredded carrots 

1 cup of chopped apple to bite size  

1/2 cup of raisins

1/4 cup of chopped walnuts

1/2 cup of sliced dried apricots 

1/2 cup of lemon juice 

Directions: 

Toss all the ingredients and enjoy. 

Apple dressing for the Mish Mish salad

1 large organic apple, cored and sliced or chopped ( I do not peel)

1/4 cup of fresh lemon of lime juice

1/4 cup of water

1 tablespoon of honey or maple syrup

This is a great dressing to enhance the Mish Mish salad. 

Notes: 

I prefer not to eat oil - WHY??? Based on information in the book, The Starch Solution.

• Oil is extremely caloric
• Oil has no fiber ( which helps regulate blood sugar and is essential for elimination) 
• Oil has few nutrients
• Oil offer very little nutritional value

Instead of oil, I eat prefer to eat whole food healthy fats that do contain fiber, nutrients, antioxidants, and phytochemical. 

• Avocado
• Nuts such as walnuts, pistachios, pecans, etc. 
• olives 
• flax seeds
• chia seeds 

Vegan Vietnamese Spring Rolls with Peanut Sauce

I'm on a roll experimenting with foods that I previously only ordered in restaurants. It's been almost 6 months since I've eaten in a restaurant or ordered out, so I'm now attempting to make my own restaurant favorites.

Last week I made these awesome vegan Vietnamese spring rolls with a delicious peanut sauce. They were actually fun to make using the thin little spring roll wrappers that they sell in all the supermarkets in the Asian section.

Peek at My Week 6/28 - Books, Netflix, Cooking

Yes, it's been 3 months and I'm still staying at home. We have done some socializing on our deck, but with just one friend at a time or with my kids and grandkids and 6 feet distance. I do grocery shop as well, but that's it.

Mah Jong tiles (these are flowers)

This post has book reviews, 2 recipes, and Netflix review: 

Savory Indian Vegetable Pancakes

Savory Indian Vegetable Pancakes are delicious and very easy to make. It's been over 77 days since I've been "staying in." (Although I have been taking daily walks with a mask, and I have been doing my own grocery shopping, but not too often)

Since we are not eating or ordering out, I am doing a significant amount of daily cooking. I've been experimenting with recipes that I wouldn't ordinarily make. We do really like Indian and Asian food, so out of desperation, I've started to give some recipes a try! Two weeks ago, I made an Asian recipe called Mongolian Mushrooms and Tofu that was fabulous. This week I thought I would try an Indian pancake.

Vegan Eggroll in a Bowl

One of the things I love about Chinese egg rolls is the delicious filling. Being gluten free, it's difficult to find egg rolls that I can eat. I did find one brand (Lucky Brand) in the freezer section of some supermarkets that offers a vegan and gluten free choice for only 45 calories per egg roll. However, it's on the pricy side ($6.00 for a package of four small ones),  and its not always available.

Therefore, I decided to make my own Egg Roll in a Bowl which is the newest craze, and its all over Pinterest. It's basically a stir fry that is quick and easy to make, especially if you use a bag of coleslaw mix instead of grating your own cabbage.

Carrot, Jicama,and Apple Coleslaw Recipes

If you are looking for an easy, but healthy simple vegan side dish, think about this sweet and juicy apple jicama coleslaw! 

Everyone seems to enjoy it, and it can literally be made in minutes using the shredding blade of your food processor. 

Russian Sweet and Sour Cabbage Soup

Are you looking for a delicious soup recipe that the entire family will love?  This sweet and sour cabbage soup tastes like a tangy vegetable soup. My husband who is a lemon lover thought it was exceptional.

It is naturally gluten free, dairy free, nut free, and soy free- ideal for a group with diverse eating needs. It is also a perfect Passover soup. 

Skinny Cabbage Soup

                                

Skinny Cabbage Soup? Who wouldn't love to shed a few pounds.

Remember the old recipe for a "no points" vegetable cabbage type soup from Weight Watchers or the Cabbage Soup Diet?  

It was a hearty soup that was given as a bonus and could be eaten without counting the points in your daily allotment. AND you could still lose weight. Kind of a fill you up with lots of veggies and very few calories.

This soup recipe is my version of a "get skinny " no point" weight watchers type soup that can be eaten any time you like without any guilt! Yet, it's so good, your entire family will love it.

And best of all it can be made in THE CROCK POT ( which I love ), the Instant Pot or on the stove top.

This soup is  low in calories, but not low in taste.
IT only took about 10 minutes prep and about 3 1/2  hours to cook on high in the crock pot. So Easy!

I threw everything into the crock pot about 10:00 A.M . I then went out and did a few errands . When I returned about 1:30, I was greeted by the wonderful aroma coming from my kitchen of a home cooked soup, and was thrilled to have something healthy and hot that was ready to eat.

I like this soup because it can help you stick to your diet  because it is so satisfying and delicious.

You can add cooked black beans and even a little brown rice if you want to turn it into a meal.

If you are looking for healthy ways to boost the immune system and who isn't, this soup is also bursting with antioxidants and immune building vegetables like fresh garlic, fresh cabbage, and carrots. It's healthy -- enjoy..

Oh! I almost forgot. It has no added fat, it's vegan, and of course gluten free!!!

Here's how to get started...Pictured Tutorial

Slice some carrots and red onion



Slice up some sun dried tomatoes



Find a fat free tasty vegetable stock



Get a bag of Frozen artichokes, and run under warm water to defrost ( I got mine atTrader Joe's)



Chop up some red cabbage, fresh mushrooms, and garlic

Put it all vegetables into the crock pot with a container of vegetable broth,
1 T tomatoe paste and 1- 2 cups water (you will need the full two cups in the crock pot on high)

           
             
Ingredients:
3 medium organic carrots, sliced
1 small red onion, chopped
1 cup mushrooms , sliced
3 cloves garlic, sliced
2 cups red cabbage, chopped
1 bag of frozen artichoke hearts (Trader Joe's) 

Run under hot water to defrost first
5 sun dried tomatoes, sliced
1 Tablespoon tomato paste
2 Tablespoons Trader Joe's 21 Salute dried seasoning or any seasoning you like
1 container good tasting vegetable broth, divided
4 cups water


Directions
Add 1/2 cup of vegetable broth to the crock pot. Turn on high and  add red onion, garlic and carrots and
allow to warm on bottom of crock pot for about 10 minutes, stirring if needed.

While the vegetables are heating, chop cabbage, mushrooms, sun dried tomatoes, etc. Add to crock pot. Add remainder of the vegetable stock, tomato paste and seasoning, water and defrosted artichoke hearts. 

Cover and allow to cook on high in the crock pot for a minimum of 3 hours. Eat as is or add 1 cup of cooked black beans or chick peas for protein.

Stove Top: follow directions but add to a soup pot with 1 additional cup of water. Bring to a boil, and then simmer covered for 30 minutes. 

Instant Pot: Follow direction but add to the liner of an Instant Pot. After all ingredients are added, secure lid, close vent, and set to pressure cook for 9 minutes. When done, release steam manually according to the manufacturer's instructions. 

This recipe is WFPB oil-free vegan, kosher parve, and gluten free. 

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