Wednesday, February 18, 2009

Cabbage Challenge

This week's ingredient for Chic Life's challenge is cabbage. Sky's the limit on dishes for that simple ingredient.... and so many of them are soooo tasty. I decided to do a soup, because when I looked in my 'fridge I spied some perfect little leftovers. Soups are such a great way to use them up and at the same time get plenty of nutrition.

A handful of parsley, a small half head of cabbage, one silly sausage .... .. some sprout water that I saved just for this...I added it to the chicken stock because I only had about two cups of stock ...all needed to be used ..... and soon. A big part of being frugal with food is never wasting it. Never leaving things in your fridge 'til they resemble school science experiments...

don't forget.... a recipe is not a code... "it's more like yer guidelines" .....
where have we heard that one? oh, yeh.... Pirates.... the code.... one of my fav lines.. soooo,,, along those lines....this is my soup adapted from Cabbage Soup in the Encyclopedia of Creative Cooking. I call it....

(More than) Cabbage Soup

1/2 to 1 cup cabbage (I shred and dice mine into about 1/2 to 3/4 inch pieces)
2 slices bacon (chopped) or a large spicy sausage (or two) diced
1 small onion (or to taste)
1 or 2 carrots
1 stick celery
1 medium potato
1 tablespoon flour
4 cups stock ( I used chicken)
1 or 2 tablespoons chopped parsley
1 bay leaf
salt and pepper or (I used a small red pepper instead of black)
pinch of nutmeg
can of creamed corn (optional)
cup of milk (optional)

Heat bacon for some fat or use 2 tablespoons of butter, or..... a tablespoon of each of butter and vegetable oil (I prefer this as the veggies are less inclined to brown too quickly and I'm always trying for less butter anyway because of cholesterol) Add onion, celery, carrot and potato..... ... cook gently. Add cabbage and continue to cook gently. Don't let cabbage get brown. After about 10 minutes, sprinkle on a big tablespoon flour and mix well. Pour in about 4 cups stock. Mix well, add diced sausage, bay leaf, parsley, (salt if using) pepper, any other spices of your choosing and bring to boil. Reduce heat; simmer 20 minutes or so til veggies are tender but not mushy. Adjust seasoning; add nutmeg and tin of creamed corn. Simmer for about half an hour. Add a cup of milk and continue to heat, but be careful not to let come to boil after adding milk. ( It may separate if boiled ..and even if it tastes does not look as nice.)

If it has to sit longer than the times stated ...not to worry... .mine was ready and re-heated several times.... it just gets better..... though some of the potatoes get a bit less firm. We had it with some fresh home made bread, toasted.....oh, YUM! .... And, today....leftover soup for lunch.... mmmmmm......


Serena Lewis said...

Thanks for the recipe, look absolutely delicious! Great for the kids but, me, being Pescetarian will have to a couple of changes. I LOVE cabbage and I can just substitute the meat products for some veggie bacon and veggie stock ~ :)

Janice said...

Looks lovely and warming, I like the idea of including the corn.

Anonymous said...

This looks delicious! I think I'm going to have to try this one out! :) Yum!

Thanks for playing!


Gina said...

Just the recipe I need..we're overflowing with cabbages here atm, it looks very good! :D

Elenka said...

I have a stew that has cabbage in it. If you go to my blog and in the right hand column, click on recipes and find the stew recipe. (called autumn chowder). It's yummy.
This recipe is one I'm going to try for sure. Thanks.

Wish on a Whisker said...

I'm so happy you visited my blog! Now I can visit both of your blogs. Have a lovely weekend! ~Mandy

Elenka said...

regarding where I am in my blog.....physically I'm back in Maine BUT my blog entry is still in Florida, and so is my mind. Tomorrow, I'm probably back in Maine, body, soul and maybe even, mind. If I can find it.

Serena Lewis said...

Hi Vee,

Just letting you know that I made your cabbage soup tonight using meat substitutes and it was absolutely delicous! Thank you!