Crab and Cabbage Soup Recipe

Ingredients

1 pound medium tiered heads crabmeat

1 pound medium white cabbage

1 teaspoon salt salt

1 teaspoon ground black pepper

1 (11.5 ounce) can condensed chicken or beef broth

many green onions

2 small (1/2 ounce) stalks celery with seeds

2 stalks celery, finely chopped

1 teaspoon paprika

1 tablespoon minced fresh thyme

1 teaspoon dried rosemary

1 teaspoon dried sage or to taste

Directions

In a medium saucepan, combine crabmeat, cabbage, salt and pepper; stir for 10 minutes. Remove from heat. Return crab to saucepan; stir until the crab is tender. Cover with meat mixture, and refrigerate for at least 72 hours.

During the next 72 hours, add chicken or beef broth, green onions, celery, celery with seeds, and paprika (optional). Mix well and serve.

Comments

Predeter writes:

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Always a good base. I used gluten free brown sugar, and i think its good to season with salt and pepper. im also going to add a can of diced tomatoes...im going to use tomatillos. Im thinking of cutting the amount of cilantro to 1/2 cup, but Im not done yet! Im considering adding bellini and red pepper flakes as well, but hesitantly increasing the sugar level. Im using allspice, orange zest, lemon zest, and garlic powder. Im using allspice, orange zest, lemon zest, and garlic powder. Im using allspice, orange zest, lemon zest, and garlic powder. Its good as is, but could use some adjustment's. Thanks for the recipe!

Crab and Cabbage Soup Recipe

Ingredients

Directions

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