I should probably come as no surprise that I talk food a lot with friends. Besides the immense amount of time Heather and I go back and forth on various ideas, there are several other people with food on the brain quite often. One of my recent talks with one of these people has been about cabbage soup.

Behold the Cabbage

The only cabbage I knew of growing up was the german style red cabbage my mother would make, stinking up the entire house. Oh, how I hated it. But I want to like it. I want to start over, bury the hatchet and live in vegetable harmony. Cabbage has a few things going for it. Other than being incredibly cheap (less than a dollar a pound!), it’s a good source of dietary fiber and vitamin C. My friend was supposed to be working on her own perfect cabbage soup recipe to share (*cough*cough*), but I could wait no longer. Enjoy my cabbage soup.

Cabbage Soup

Cabbage Soup with Beans

2 tablespoons oil
1 yellow onion; chopped
2 leeks; sliced (whites only)
3 garlic cloves, minced
8 cups stock or water
2 large carrots; diced
1/2 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 large white potato; chopped into quarter inch pieces
1/2 head of green cabbage; cut into 1/4 inch slices or shredded
2 cups cooked great northern beans (or one can rinsed and drained)
1 teaspoon salt

Sweat the onion, leeks and garlic cloves in the oil until soft and translucent; approximately 10 minutes. Add the stock, carrots, herbs and bring to a boil. Add the potato and simmer until slightly soft; approximately 15 minutes. Add the cabbage and simmer for an additional 15 minute; adding the beans and salt for the last five minutes.

Remove from heat and add salt and pepper to taste. Enjoy.

Tags: , , ,

One Response to “What Comes From Discussion – Cabbage Soup with Beans”