The economical value attached to cabbage makes it an ingredient of choice in many winter soup recipes.
Some produce department managers will assist the smaller-sized family by cutting large cabbages into halves or even quarters to avoid wasting too much of the vegetable.
Cabbage can also be shredded in advance and frozen in pre-packaged amounts for use in soups. It should be double-wrapped, however, to avoid unwanted cabbage fragrance in the freezer.
Soups at this time of year are more than a comfort food — they help warm the body while also providing nourishing and filling meals for cold days.
Today’s soup recipes feature the cabbage as the featured ingredient.
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Cabbage Beef Soup
1/2 head of cabbage, chopped
1 medium onion, chopped
1 large carrot, thinly sliced
3 to 4 tbsps. rice
2 ribs celery, sliced in 1/2 inch pieces
1 tsp. garlic powder
3 cups beef broth (can make from bouillon and hot water)
1 or 2 meaty soup bones or beef shanks, about 1 pound
2 cans (14 1/2 ounces each) tomatoes, diced
coarsely ground pepper
Combine all ingredients in a slow cooker-crock pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary. Serve with biscuits or crusty bread.
Makes four servings.
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Polish Sausage Cabbage Soup
1/2 medium cabbage, shredded
potatoes, chopped
1/2 tsp caraway seed, optional
1 to 1 1/2 pounds Polish sausage
1 3/4 pints of beef or chicken stock
chopped medium onion
1 can tomato, drained and mashed, optional
Chop sausage into small pieces and fry in a skillet. Rinse pan with hot water to remove fat and add to slow cooker.
Fry chopped onion, add cabbage and fry until limp. Combine all ingredients in slow cooker and cook on low for seven to nine hours.
Soup can be expanded by adding more water and cabbage.
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Cabbage and Potato Soup
1/2 cup chopped onion
3 tbsps. butter
3 tbsps. all-purpose flour
4 cups coarsely shredded cabbage
1/2 cup chopped carrot
3 cups vegetable broth
1/2 tsp. salt, or to taste
1/8 tsp. ground black pepper
3 cups diced potato
1 can (14 1/2 oz.) evaporated milk
minced parsley
dash paprika
In a large heavy saucepan or Dutch oven, heat butter over medium low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low.
Cover and cook until tender, stirring frequently, about 20 minutes. Add milk. Heat through, but do not boil. Taste and adjust seasonings, adding more salt and pepper as needed. Sprinkle each serving with a little parsley and a dash of paprika, if desired.
Serves 6.
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Bacon Cabbage Soup
4 slices bacon, cut up
2 cups coarsely shredded cabbage
2 cans beef broth (14-1/2 oz. size)
1 pkg. (16 oz. size) frozen pasta and vegetables
salt and pepper
Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon.
Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. Season to taste.
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Pork and Cabbage Soup
6 cups vegetable broth
8 oz. boneless pork
1 large onion, chopped
4 cloves garlic, minced
2 tsps. grated fresh ginger
1 tbsp. cooking oil
3 small tomatoes, chopped
2 medium carrots, finely chopped
1/2 cup anelli pasta
4 cups thinly sliced Chinese cabbage (Napa)
1/4 cup snipped fresh mint
In a saucepan bring broth to boiling.
Meanwhile trim fat from pork and cut into 1/2 inch cubes. In a large pan cook pork, onion, garlic and ginger in hot oil until pork is brown. Add broth and bring back to a boil. Stir in tomatoes and carrots. Reduce heat and simmer 15 minutes.
Stir in pasta and cook for 10 more minutes or until pasta is tender but still firm. Stir in cabbage and mint. Simmer until cabbage has wilted but is not overcooked. Makes six servings.
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Vegetable Soup
half medium cabbage, shredded
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
1 cup frozen peas
1 cup frozen corn
2-3 carrots, peeled and cut into chunks
2-3 parsnips, peeled and sliced
6 cups water or beef broth
1/2 cup small pasta, or rice
Prepare vegetables and put into soup pot with water or broth. Cook on low until vegetables are almost tender. Add pasta or rice and simmer until cooked. Add seasonings according to taste. More water can be added, if necessary. Makes four servings.
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Thought for the day: “Sharing what you have is more important than what you have.” — Albert M. Wells.
Joyce Walter can be reached at 691-1259 or jwalter@mjtimes.sk.ca
