Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Scott Adams
    Scott Adams

    Beef & Cabbage Soup (Gluten-Free)

    This recipe comes to us from Lisa McKinney. This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too.

    1 ½ pounds ground round
    2 cups diced onion
    2 cups sliced celery
    2 cups coarsely chopped cabbage
    3 cups thinly sliced carrots
    1 teaspoon salt-free herb-and-spice blend
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    ¼ teaspoon dried whole basil
    ¼ teaspoon dried whole oregano
    3 10-½ oz. cans low-sodium chicken broth
    1 28-oz. can whole tomatoes, undrained and chopped

    Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.

    Yield: 16 servings (about 108 calories per 1-cup serving).

    *I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).



    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    This recipe comes to us from Jay Berger
    1 ½ tablespoons olive oil
    ¼ teaspoon dried hot pepper flakes
    1 garlic clove, minced
    3 tablespoons thinly sliced scallion including the green part
    1 teaspoon dried rosemary, crumbled
    ½ cup fresh Gluten-free Casein-free bread crumbs
    Salt and pepper to taste
    1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
    Watercress sprigs for garnish, if desired
    In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

    Scott Adams
    ½ cup garbanzo bean flour
    ½ cup white rice flour
    1 cup yellow cornmeal
    1 teaspoon xanthan gum
    1 tablespoon sugar
    1 teaspoon gluten-free baking powder
    1 teaspoon salt
    2 eggs, beaten
    2 cups milk substitute (use 1 ½ cups if using Rice Milk)
    4 packages hot dogs Cut hot dogs into bite size pieces (4 per dog) and mix everything except hot dogs until smooth. Dip hot dogs in batter and deep fry until golden brown.
    Tip: If you are having trouble getting the batter to stick, try coating the dogs in arrowroot powder first
    Lay them out on a cookie sheet and then put them in the freezer. After they are frozen pour them into a large freezer bag or container. By freezing them first on a cookie sheet, they wont stick together and you can just pour out how many you need at a time.

    Jefferson Adams
    I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish.
    Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. 
    However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze.
    The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish.
    Ingredients:
    2 pounds catfish fillets, skinned
    2 tablespoons crab boil seasoning, like Old Bay
    1 teaspoon salt
    1 teaspoon pepper
    ½ teaspoon cayenne pepper
    ¼ teaspoon paprika
    ¼ teaspoon garlic powder
    2 cups Rice Chex, finely crushed
    1 cup self-rising cornmeal
    1½ quarts vegetable oil, for frying
    Directions:
    Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery.
    Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F.
    Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning.
    In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil.
    Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels.
    Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.


    Jefferson Adams
    If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck.
    Ingredients:
    1 (12 ounce) package bacon ¼ cup bacon drippings 1 small head cabbage, cored and finely chopped ground black pepper to taste Directions:
    Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet.
    Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
    Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.

  • Popular Contributors

  • Forum Discussions

    So i recently had a baby and 3 months postpartum I started celery juicing and after juicing my stomach would be in so much pain. So I stopped it for a while and a whole month no pain or issues. I made an apt with a GI doctor to just get my blood work checked everything came back great except the Ema it was 1:20 he said it was strange because all the other Celiac panel test were negative my Ttg and the genetic screening even. So I made an apt with another doctor for second opinion she stated that
    Potatoes are good for breakfast! Your concoction sounds pretty good. K, how about this? Peel & dice potatoes, fry them in just enough olive oil to keep them from sticking in a skillet until they begin getting crispy. Toss in diced sweet peppers or maybe chili peppers, onions to soften. I know you're not doing egg yolks b/c of iodine but you can do the whites. Pour egg white on top until the white is done. If you have a steak or some leftover steak, you can heat that on the side. YUM!
    Hi Mom, I am so sorry you're getting the run around. Yes, the links worked for me too & that poor little thing! Cyclinglady gave you excellent advice. I really can't add anything to it but everything she says is right on. Keep advocating!  Read this: https://www.sjsreview.com/8752/features/sophomore-establishes-celiac-support-group/ I found how you can contact her. GenerationGF.Houston@gluten.org Here's the web page. Scroll down to the TX groups. https://gluten.org/k
×
×
  • Create New...