Thursday, October 15, 2015

Hearty Cabbage and Potato Soup

Some nights I have no idea what I am going to make for dinner until about 30 minutes beforehand when I am staring into the refrigerator or into the pantry wondering what I ca throw together. During the fall we have a plethora of cabbage so I am always looking for ways to use it. My useful friend Google managed to find me a surprisingly simple, filling and quick dinner over at 101recipes.


Hearty Cabbage and Potato Soup
1 large spoonful of lard, oil or butter
sea salt, amount will depend on how salty your broth is
2 large white organic potatoes, cut into 1/4-inch pieces (mine weighed almost a pound)
4 cloves organic garlic, minced
1 small organic yellow onion, thinly sliced
5 c. organic chicken stock
1 1/2 cups organic white beans, precooked or canned*
1/2 medium organic green cabbage, cored and sliced into ribbons



*I use 2/3 c. of dried organic white beans and cooked them in the Instant Pot (I love my Instant Pot and use it all the time, in case you can't tell) for 23 minutes. They aren't pictured with everything else because they were cooking while I prepped everything else.

1. Heat lard or oil.


2. Stir in salt and potatoes. I used a lot of salt because we don't salt our broth. I ended up using twice as much as pictured. Potatoes love salt!
3. Cover and cook until they are slightly tender and starting to brown, about 5 minutes.
I used lard, which caused the potatoes to really stick to the bottom. I used a wooden spoon to scrap them and stir them up twice before they were tender. 
4. Add onion and garlic and cook until fragrant and soft. I used a slicer for really thin slices so the onions cooked quickly. 
5. Add the stock and the beans and bring to a simmer. 
6. Stir in the cabbage and cook until the cabbage is tender. My mother-in-law taught me that if you can cut a piece of cabbage with a spoon, then it is done. 


7. Serve immediately. I served with parsley and shredded Parmesan and a slice of fresh bread.


The verdict? It was good. Let me tell you that I don't like cabbage, in anything. I never have. I cook it often because my husband enjoys cabbage and it is very good for us. I always try it but until tonight I have never found a way to eat it. (I would tell you what it reminds me of but then you will always carry that image around with you and will never eat cabbage again.)

This soup is filling and mild. There aren't any strong flavors, which is why I added parsley. My mother-in-law (who was here, obviously) suggested adding dill so there are lots of little flavor you could add if you needed more flavor. I liked it as is and was thrilled to have found a way I am willing to eat cabbage.

Enjoy!

This article was shared on Making a Home Hop

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