when I do a cabbage soup, vinegar is a component.

adds that certain something.

Well the Worcestershire must have been the ingredient that was missing because I got the favor I wanted this time around. Now what do I want to fix in my roaster next? Maybe I should read the book that came with it for an idea.

Have you made Roasted Sticky Chicken?

Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
Categories : Chicken

3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered

Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!

Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.

Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.

Sharon's NOTES : These freeze GREAT This chicken is to die for & falls off the bone!!!

For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ paper towels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.

Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Teresa's note: now you will have lots of leftover chicken to make some of the recipes on that thread!

My usual cabbage soup is chock full of ground beef, tomatoes, potatoes, onions, carrots and cabbage.
It's more like a stew.

I'm looking for something in a broth base, and lighter. Some hamburger is welcome, but I don't want a stew consistency.

Is yours like this Bryansda?

I've been using Christie Brinkley's BEAN SOUP recipe since I first made it in 1995 and I love it because it includes cabbage. Ms. Brinkley is a vegetarian and I change the recipe by including some homemade chicken broth, instead of using all water plus vegetable-flavored instant bouillon. The bay leaf in the recipe is the "zing" of flavor. You can make this recipe as thick or thin as you like by how much water you add to it.

It's also an interesting recipe because you don't have to soak the beans overnight.

-Grainlady
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CHRISTIE BRINKLEY'S VEGETARIAN WHITE BEAN SOUP

1 c. uncooked dry navy beans
2 T. olive oil
1 medium white onion, chopped
3 garlic cloves, minced
3 medium baking potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1-1/2 c. sliced cabbage
1 T. finely chopped fresh parsley
2 t. vegetable-flavor instant bouillon
1 bay leaf
6-8 cups water

Soak the beans for 20-minutes in enough lukewarm water to cover.

Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender.

Drain beans. Add beans, potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hours or until beans are tender. If necessary, add additional water during cooking for desired consistency. If desired, salt to taste.

Yield: 6 (1-1/2-cup) servings.

Nutrition per 1-1/2-cup serving:
Calories: 300
Total fat: 5 g.
Cholesterol: 0 mg.
Total carbohydrate: 53 g.
Dietary fiber: 13 g.
Protein: 11 g.

jasdip, I went to allrecipes to see what they had in the way of a cabbage beef soup. When I didn't get quite the favor I wanted I looked around some more for other recipes. I then basically used the one from allrecipes, but with some Worcestershire sauce added to it. I don't really use recipes when it comes to soup, but read a recipe for ideas and then add what I want to it. Oh and instead of 2 cans of tomato sauce I put one can of sauce and one can of diced tomatoes.

Here is a link that might be useful: Cabbage Beef soup

My cabbage beef soup is pretty light and easy to make:

1 lb hamburger, crumbled, simmered in water until no longer pink, drained and rinsed (to reduce fat content)
3 boxes (quarts) of Rachel Ray's Chicken Broth (from Walmart) or your favorite brand
handful of instant minced onion
garlic powder, instant minced, or any other form
1/3 c. raw converted rice
14-16 oz bag of coleslaw mix
salt, pepper and lemon juice to taste (optional)

In a big pot, simmer hamburger, rinse and drain in collander.
Rinse out pot and add chicken broth, bring to a boil
Stir in rice, hamburger, coleslaw mix, salt & pepper
Simmer until rice and cabbage are tender 30-45 min.
Add a dash of lemon juice to a bowlful, if desired.

I keep this in the fridge, ladle out by the bowl and reheat in the microwave loosely covered. Keeps for days in the fridge. Very low in calories and carbs but filling enough.

I tried to post this last night but couldn't.

teresa_nc7 the chicken sounds good, but do I cook it uncovered in my roaster?

grainlady that bean soup sounds good too.

lov2garden that cabbage soup sounds good too.

Thanks for the recipes on the lighter soups. I want to have a change from my usual thick one.