I was craving sauerkraut form Kramarczuk’s, which is a local Northeast delicatessen that carries old world meats and treats. They have a cafeteria-style restaurant where I indulge in my cravings for sauerkraut, pirogi’s, and soups and sandwiches that satisfy my longing for old world flavors. It was in the middle of a snowstorm and the subsequent two days plus of impassable streets that the cravings started. (Of course!) As a consequence I rummaged around on my refrigerator and found a pretty cabbage that was longing to become soup. After reading about how to make sauerkraut, a four-week process, which included pictures and directions for skimming mold off the top of the fermentation, (Ugh.) I went for something simple – cabbage soup. Another one of those recommended good for a cold remedy. (Food and healing is a theme lately.) Putting aside my prejudices about cabbage, that it’s not the most glamorous of vegetables, I rate this soup as sweet, savory and delicious. (It reminds me of the corned beef and cabbage of my youth, which is a plain, substantial, sturdy meal, not very sexy, and it was the only time cabbage made an appearance at table.)
This was really fast and easy to put together too! It’s hardy for the cold winter we are having.
Healing Cabbage Soup by JGCASE
Retrieved from http://allrecipes.com//Recipe/healing-cabbage-soup/Detail.aspx December 13, 2010.
Original Recipe Yield 8 servings
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, simmer 15 to 30 minutes, stirring often.
Amount Per Serving: Calories: 82 | Total Fat: 5.2g | Cholesterol: < 1mg
NOTES: I used a whole onion. I added celery, 1 fat carrot sliced up, 1 small turnip and one really small red potato, as well as basil, oregano, parsley and a hint of mint. Smells pretty good. Other cooks added sausage.
Enjoy! À Votre santé