I definitely have a cabbage glut right now. Back in late July or early August, I planted about ten Savoy cabbage plants.They were itty bitty plants back then. Now,thanks to Seattle's fabulous Indian summer, I have some massive cabbages in my kitchen. To tackle the glut right away, Iopted to crank out a quick cabbage soup today.
Inspired by the Cabbage Soup Diet, I decided to keep the recipe fat free and simple. No butter. No cream. Just lots of vegetables. To make the soup, I simply chopped one half of a head of cabbage very coarsely. I included some of the dark outer leaves. All of the cabbage went into a soup pot, and I thenadded water to cover. I added one small can of diced organictomatoes, chopped carrots, a small bit of sliced onion, and a blob of Better than Bouillon chicken broth base. I simmered the mixture for maybe five minutes and then decided to serve the soup while the veggies were still looking ALIVE!
On a side note, I hate cabbage soup that cooks the cabbage to the point well beyond death. I've had a few of those in my life. They are horrible! (Truly, if you want to turn kids off to cabbage for life, just serve an overcooked cabbage concoction once or twice and yourjob will bedone for decades!)
I don't know how many servings of veggies I actually consumed when I ate my warm and comforting cabbage soup this afternoon,but I am confident that I more than fulfilled my Five A Day requirement. Even though the soup was ridiculously quick and simple to make, it was remarkably good.
What would you do with a cabbage glut? Cabbage rolls? Cabbage soup? Slaw? Sauerkraut? Stir fry? Root cellar storage? I still have about eight heads in the garden...
Photo by Melissa A. Trainer
--Melissa A. Trainer
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