Lose 15 pounds In 1 Week! Cabbage Soup Diet Recipe | Wonder Soup
@JasminesKitchenn
What I did to lose 15lbs in 1 week ????????
Breakfast - Fruit (Frozen Grapes, Watermelon, Strawberries, Pineapples)
Lunch - Cabbage Soup / Fruit
Dinner - Cabbage Soup / Fruit
Snacks - Any fruit but bananas (Frozen red grapes & watermelon are my favorites)
Water- 1 gallon a day. (I mix a little Apple cider vinegar Into It as well)
I also like to do a 30 minute Hiit workout In the morning.
NOW HERE’S THE REAL TEA ????
I actually snuck and ate street tacos (no more than 2) & still loss weight!
???????? RECIPE ????????
1/2 Green Cabbage or 1 medium cabbage chopped
1 Cup Carrots chopped
1 Cup Celery chopped
1 Cup Yellow Oinon chopped
1 Large Green Bell Pepper or 2 medium green peppers chopped
2 TBSP minced garlic
48 oz chicken broth
14 oz can diced tomatoes (I used basil, oregano flavor)
1 1/2 Tsp salt
3 shakes ground black pepper
1 Tsp chilli powder
1 Tsp ground oregano
1 Tsp basil leaves
1/2 Tsp crushed red pepper flakes
1/2 Tsp smoked Paprika
1/4 Tsp turmeric power
???? Contact Or Support This Chanel ????????
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#cabbagesoup #diet #cabbage
Creamy Cabbage Soup Recipe
Creamy Cabbage Soup - Hearty and comforting! This delicious and easy soup recipe is loaded with tender cabbage, carrots, celery, ham and spices. Yum!
RECIPE:
Italian Grandma Makes Hearty Cabbage Soup
HEARTY CABBAGE SOUP:
1 Onion, chopped
3 cloves Garlic, minced
1 cup Carrot, chopped
1-2 cup Celery, chopped
2 fresh Plum Tomatoes, chopped
2 Potatoes, cubed
¼ cup Basil
½ cup Parsley
2 qts Water
1 cup Dry Cannellini Beans, soaked in water overnight
1 head Savoy Cabbage, roughly chopped
1 cup dry Ditalini Pasta
Pecorino Romano Cheese, grated
Olive Oil
Salt & Pepper to taste
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Tuscan Cabbage Soup - Rossella's Cooking with Nonna
PLEASE SUBSCRIBE to my CHANNEL! - In this episode, Rossella invites Nonna Nina LaBruna, representing Tuscany, to prepare a worm Tuscan Cabbage Soup.
Please visit Cooking with Nonna: for more Shows and Recipes.
Delicious Garlic Cabbage soup | Italian Style
Ingredients. 2/3 of a medium cabbage. 1 large potato. 1 whole Garlic. 1/2 cup onion chopped. 2 tablespoons of olive oil. 1 cup chicken Broth. 3 cups water. 1/2 teaspoon Italian seasoning. 1/2 teaspoon black pepper. 1 teaspoon salt to taste. 1/2 cup heavy cream. 2 tablespoons cilantro.
How to make cabbage soup or 'zuppa di cavolo' from Tuscany | Pasta Grannies
Here's a great way to eat loads of veggies and use up stale bread at the same time. Hearty soups like this, which also include beans, are typical of Tuscany and in this episode Adorna shows us her version.
The vegetables can vary according to the season or what you have in the fridge, but a constant is the addition of cabbage, beans, and bread:
Start with 150g dried cannellini beans, soaked overnight and then boiled in plenty of water until tender. Keep the cooking liquid. This equates to a 400g tin, if you're in a hurry.
Chop 1 red onion, 2 sticks of celery (include the leafy ends), 1 leek, parsley and basil together, then fry in plenty of vegetable oil (or olive oil if you wish) in a capacious casserole dish / dutch oven / or saucepan.
While the vegetables soften, puree the beans. Add more water if necessary so the result is the consistency of single cream. As a variation, you could also keep some whole and add these to the soup with the cabbage. Warm this up gently - bean puree sticks very easily.
Once softened, after about 5 minutes, season generously with salt, pepper, and 2 tablespoons of tomato puree. Add about 1 litre of vegetable stock to begin with (you may need to add more water later; you want very solid chunky soup with some liquid - it is not a stew) and continue to add chopped vegetables of your choice. Adorna used: 20 green beans, 2 carrots, 2 zucchini, 2 potatoes, and half a sliced Savoy cabbage.
Leave this to simmer for about 30 minutes, stirring frequently, until the potatoes are soft. Now add the bean puree. Check the seasoning.
Slice half a stale country loaf (you may need more, depending on the size of your serving dish).
In another capacious pot, add some of the soup followed by a single layer of bread. Repeat until the pan is full. Stab each layer as you go with a fork. Leave for 10 minutes for the bread to go soggy. Serve with a dribble of extra virgin olive oil. This is even better the next day.