November 17, 2009

Cabbage Soup

I had a bountiful cabbage crop this year, so will be eating lots of cabbage all winter. A favorite green cabbage recipe is Cabbage with Pasta, which I posted here, and another is Cabbage Soup. This is another of my simple soups, adapted from a cookbook that is long out of print. The sweetness of the cabbage is very appealing, and I feel very healthy eating it.

4 Tbs butter
4 medium carrots, peeled and sliced
2 medium onions, peeled and chopped fine
1 1/2 to 2 lbs cabbage, shredded
8 cups water
1 1/2 teas ground cumin
2 teas sugar
salt and pepper to taste
yogurt for garnish (or sour cream if you're feeling especially self indulgent)

  1. Heat butter in a soup pot and add the onion and carrots. Cook over gently heat, covered, till the onion is translucent.
  2. Add the cabbage, water, cumin and sugar. Bring to a boil, then reduce the heat and simmer, covered till vegetables are tender, about 30 minutes. Season with salt and pepper.
  3. Serve with a dollop of yogurt or sour cream.

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