Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it claims to allow fat reduction whilst allowing many of the foods you love, for example meat and eggs.
With this diet it is considered good to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a low carbohydrate, high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Creamy Cabbage Soup Recipe

	Category	Soup Recipes
	Views	168
	Ratings	0

Ingredients And Procedures

1/2 cup unsalted butter

1 large cabbage -- cored and shredded

2 quarts milk

Salt Freshly ground black pepper 1/2 pound smoked hot pork sausage sliced

1/4 cup water

Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon. [PATh 01 Oc 96 mcRecipe]

In a soup pot, melt the butter over medium heat. Add the cabbage and saute for about 2 minutes. Stir in the milk and salt and pepper to taste; be generous with the pepper. Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.

Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over medium-high heat until the water evaporates. Reduce the heat and continue cooking until the sausage renders its fat and is lightly browned, about 5 minutes. Transfer with a slotted utensil to paper toweling to drain. Add to the soup about 15 minutes before it is ready to serve.

Ladle the soup into preheated bowls and serve immediately. Or refrigerate from hours to 2 days. Reheat slowly or served cold.

Rate this recipe!

Post this recipe to your site

<h1>Creamy Cabbage Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 cup unsalted butter <P>1 large cabbage -- cored and shredded <P>2 quarts milk <P>Salt Freshly ground black pepper 1/2 pound smoked hot pork sausage sliced <P>1/4 cup water <P><P>Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon. [PATh 01 Oc 96 mcRecipe] <P>In a soup pot, melt the butter over medium heat. Add the cabbage and saute for about 2 minutes. Stir in the milk and salt and pepper to taste; be generous with the pepper. Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour. <P>Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over medium-high heat until the water evaporates. Reduce the heat and continue cooking until the sausage renders its fat and is lightly browned, about 5 minutes. Transfer with a slotted utensil to paper toweling to drain. Add to the soup about 15 minutes before it is ready to serve. <P>Ladle the soup into preheated bowls and serve immediately. Or refrigerate from hours to 2 days. Reheat slowly or served cold. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>