Tuesday, March 19, 2013

Cabbage Soup

We took our first trip to the store Sprouts last week. We were getting fruits and veggies and I think we went a little haywire and just bought what looked yummy. After my head of savoy cabbage sat in the fridge for almost a week I finally decided to do something with it and out came cabbage soup. This is a subtle and light soup, yet really yummy! I used a base recipe, but spiced it up to my liking. Here is my recipe:

Cabbage Soup

By: Lexi Lott
Adapted from: The Gracious Pantry

  • 1 head of savoy cabbage or regular green cabbage
  • 1/2 pound of lean ground beef (used for flavor non substance)
  • 1 small-medium white onion
  • 2-4 garlic cloves (depending on what you like)
  • 2 medium russet potatoes
  • 5 cups low-sodium chicken broth
  • 2-3 cups water
  • a few shakes of caraway seeds, basil, and parsley
  • salt and pepper to taste

First, get the meat cooking in a separate pan with some caraway seeds, basil, parsley, salt and pepper. (We are using such a small amount of meat to highlight the cabbage, not take over the dish. We are using it for flavor, not substance.) Once the meat is cooking, fill your biggest pot with the low-sodium chicken broth and water and turn the heat on high.

Chop potatoes into small cubes. Chop fine the onion and garlic. Shred cabbage, make sure there aren't any long bits of cabbage...it will be difficult to get onto the spoon and into your mouth otherwise.

Put the browned meat, chopped potatoes, onion, garlic, a few shakes of caraway seeds, basil, salt and pepper into the boiling broth. Simmer 10-15 minutes. Once the potatoes have softened up, add the shredded cabbage and put the lid on the pot. Simmer for another 10-15 minutes. Once the cabbage has softened up, soup is ready!