Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Monday, February 9, 2009

Creamy Cabbage Soup

Creamy Cabbage Soup Recipe
Adapted from The Enchanted Broccoli Forest

I love cabbage. I guess I'm a weirdo like that. I love it raw in salads and slaws. And I really love it just steamed plain with no spices. I know weird. Cabbage is a great all season veggie. There are many varieties that mature pretty much every month of the year. Cabbage has great winter survival capacity in the pacific northwest. Currently in my garden I've got some heads of savoy cabbage that should be mature enough for harvest in about another month. I've also got 'red ace' as an overwintering variety that will be ready for harvest in the late spring. On the nutrition side, did you know that cabbage evokes a super high anticancer response in the human body? It offers tons of antioxidants, vitamins and minerals. So people, in summary cabbage is an all around super food. Start adding it to your diet if you aren't already.

When I first tried the Creamy Cabbage Soup Recipe one year ago I was disappointed. It was watery and bland. So I've given it another try and adjusted the ingredients. I was quite pleased with the result this week. It was like a mashed potatoes-with-cabbage soup surprise. Yummy and satisfying. Enjoy!

In Health,
Miss Jolie Ann

Creamy Cabbage Soup
Yields about 6 servings
4 medium sized yukon gold potatoes, chopped with skin on
1/2-1 cup plain soymilk or milk
1/2-1 cup lite sour cream
4 tbsp salted butter
1 clove garlic, minced
sea salt
3 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
2 tsp dried whole caraway seed
1 medium head green cabbage, shredded
3 cups (approx) water
fresh ground black pepper
1. Bring a stock pot of water to boil and add the chopped potatoes. Let boil until very soft, about 30 minutes.
2. Drain potatoes, reserving a little water for mashing.
3. Add enough soymilk and sour cream for the mashed potato consistency that you like-creamy or chunky. Also add butter, garlic and salt (to taste) to the potatoes. Mash or whip-whichever is your desired method. Taste and adjust salt. Set aside.
4. In a stockpot warm olive oil over medium heat. Add the onions and saute until soft and slightly browned, about 10 minutes.
5. Add caraway seed and let warm for about 1 minute.
6. Add the cabbage and cook for about 2 more minutes.
7. Add enough water to just barely cover the cabbage. Place a lid on the pot and bring to a boil. Once boiling turn heat down to medium and let simmer.
8. Simmer for approximately 10-15 minutes if you like your cabbage bright green and a little crunchy. Simmer for 20-30 minutes if you like your cabbage softer, which will change the color from bright to blah.
9. Once the cabbage is done cooking, remove from heat. Add the mashed potato mixture and black pepper. Stir well and check the flavor. Add more salt and/or pepper to your liking.
10. Serve warm.

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