Tuesday, November 29, 2011

A most delicious and nutritious Cabbage Soup

I have made so many variations of cabbage soup. Because of the high vitamin C content I made it often when I did the diet on the Food Stamp Budget.

I was repeatedly asked for the recipe...and I had none as I tended to use what was in the house or the garden. There were enormous variations and they were all good.

I finally got over my cabbage fatigue and decided to tackle a huge pot of it and create an actual recipe.

I needed to practice chopping with my left hand and spent most of the day on the vegetables with this one. (Long story, but I've limited use of my right hand at the moment)

A food processor will save time however and if you have one and are pressed go ahead and use it. One can also use frozen vegetables.

This is a huge pot of soup and it makes at least 12 more than ample portions. The total cost is not bad. It is under 20 for the pot and there is so much soup to eat and freeze.

It is also HIGHLY nutritious with one cup giving you all the C you need for one day. This version is vegetarian, however if you have meat stock and want to use it feel free. In fact you can vary it any way you like.

1 large cabbage shredded
Half bunch celery finely diced
4 onions chopped
1 head garlic chopped
2 green pepper finely chopped
1 large bunch of swiss chard with the leaves shredded and the stalks finely chopped
1 large cauliflower chopped
1 lb. green beans cut into 1/4 inch pieces
2 small cans of crushed tomatoes
6 eggs
Olive Oil
2 gallons of water

In your largest stockpan slowly saute the onion, celery, and green pepper. In New Orleans this is known as the holy trinity and it makes a great flavorful base for your soup.

Let it simmer for a while until the onion begins to caramelize. Then add in the chopped head of garlic and continue to stir as it develops it's aroma. When the garlic is soft add two gallons of water or stock.

When it comes to a boil turn it to simmer and add the tomatoes and cabbage. Simmer for an hour and then dump in all the other ingredients.

Now you start to season. Do NOT be shy with the salt. You will need a bit of it, keep adding til it tastes right and then put in about a tablespoon of all the other seasonings and taste, taste, taste and make any adjustments you like.

When all the vegetables are tender bring back to a boil and whisk in the raw egg. It will cook in strings and give you much needed protein and B vitamins.

Serve with bread, popovers or whatever you have.

Make often over the winter season to keep your bodies brimming with good nutrition.