photo credit: mike warren
My twice a month winter CSA share from Bialas Farms contains lots of onions, root vegetables, hearty greens like dinosaur kale and a head of cabbage. Not feeling inspired to make stuffed cabbage or cole slaw, the heads of cabbages have started to collect in the bottom drawer of my fridge.
Until yesterday. That’s when I found a recipe for a hearty but frugal cabbage soup. I made some changes to the recipe, added some beans and presto, cabbage soup! I brought a pot to my Ethical Eating group last night, they gave it a two thumbs up. Here’s the recipe:
Ingredients
2 large onions
1/2 head of garlic
3 stalks celery
2 large carrots
1/4 cup coconut oil
1 tablespoon of sea salt
lots of black pepper
1 small can tomato paste (I used a half jar of tomato sauce I found in the fridge)
5 bay leaves
3/4 cup apple cider vinegar
1/2 cup brown sugar
1 large head of cabbage
1 cup fresh parsley
1-2 cups cooked beans ( I used black eyed peas, you could use any type you like)
Directions
- Boil two quarts of water in a kettle
- Dice the onions and the garlic
- Slice the celery and carrots
- Cover the bottom of a soup pot with oil and stir fry the garlic, onions, celery and carrots. Add the salt and ground pepper. When the veggies are tender, pour in the boiling water and boil another kettle of water.
- Add tomato past, bay leaves, beans, apple cider vinegar and sugar and bring to a boil.
- Slice the cabbage thinly and add it to the pot. Add the second kettle of water after it’s boiling.
- Cover the pot and boil the heck out of it. Its done when the celery is no longer hard and the cabbage is translucent.
- Add chopped parsley and serve.
