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Cabbage Soup

Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”. While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge. Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.

After a week with the flu, when I looked in my fridge to see what I could make, the only vegetable in good shape looking back at me was a head of cabbage. Thus the spark of inspiration for this cabbage soup. When you’re sick, if you’re up for making anything at all, you want it to be easy, nourishing, and light. This is exactly what this cabbage soup is. It’s also incredibly good!

All you need is some fresh cabbage, onions, chicken stock, and a few spices. Of course with so few ingredients the quality of the soup relies on the quality of your ingredients. Homemade chicken stock is the best.

Cabbage Soup Recipe
• Prep time: 15 minutes
• Cook time: 55 minutes
• Yield: Serves 6 to 8
INGREDIENTS
2 teaspoons olive oil, or any other cooking oil you prefer
1 medium onion, chopped (about 1 cup) use more if you like a lot of onions
About 4 cups, packed, 1/4-inch wide sliced or rough chopped green cabbage (from about 1 small cabbage or 1/2 large cabbage)
1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
(I like to just use 1 teaspoon of “Nature’s Seasoning and nothing else for seasoning)
1 pound cooked chicken or smoked pork chops or ham, chopped. **What ever you have on hand or like best, some like a smoked sausage.**
1 pound (2 large or 4 medium) potatoes
2 carrots, chopped or ¾ pound of baby carrots

4 cups chicken stock (min.) I like about 6 cups and have lots to warm up the next day.

****Optional – If you like you can add a large can of chopped tomatoes. I never have used them but some folks like them in their soup****

2 Heat olive oil in a 6-quart pot on medium heat. Add the chopped onion and carrots. Cook until the onions have softened, about 5 minutes.

3 Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt.

*****Optional - Add the canned whole tomatoes, with their juices, to the pot. Stir to combine******

4 Add chicken stock and potatoes to the pot. Bring to a boil and taste for salt. Add more salt and to taste. (Not likely to need any salt) Lower the heat and cover the pot. Let simmer for 40 to 55 minutes or until the cabbage, carrots and ‘taters are thoroughly cooked.
Sprinkle with freshly ground black pepper to serve.

I love cabbage. Sounds like a good recipe.

Recipe does not call for it but we always add a couple of diced 'taters.

Also can use a rabbit, but many folks do not like hare in their soup!

We make this all the time, the only difference is I cook about a 1/2 pound of chopped bacon, I take the done bacon out then cook the onions, meat, and cabbage in the grease, I cook the onions and meat first then put the cabbage in and cook it until it starts to sweat, then i add in the stock..

We usually use sausage in ours but like Groundhog said chicken or pork chops will work fine..

I'm a cabbage eaten fool, and would eat it every day if i could. Everytime i cook on the grill i also cook cabbage halves wrapped in bacon...

I can only imagine the gas I would have from eating this. It would be unbearable.