Cabbage is a wonderful winter vegetable – it’s inexpensive, stores well in a cool room, and can be made into a huge variety of tasty dishes. I created this soup a couple of days ago, and though I thought the twelve quarts I made would be enough for two lunch meals, it got gobbled up at one sitting! The amounts below should work well for a smaller family than ours – I made about three times this amount.
Delicious Cabbage Soup
- 2 medium onions, chopped
- 2 – 3 cloves of garlic, diced
- 2 – 4 T. oil (I used rendered chicken fat)
- 1 – 2 lb leftover turkey or whatever meat you have from making broth (you can use ground meat instead if you don’t have any leftover meat to use up)
- 1 large head of cabbage (purple or white)
- 1 T. sweet paprika
- 2 t. thyme
- 8 c. broth
- salt to taste
Heat the oil in a pot, and add the chopped onions; cook until translucent. Add the soup chicken and saute it until it’s warmed through. Then add the cabbage, spices, and broth. Cover the pot and cook on medium until the cabbage is so soft it’s almost melting. Taste it and add salt according to your personal taste – I’d estimate I used about 3 T. sea salt for my large pot full (12 quarts).
This recipe is super inexpensive and it’s a great way to use up your leftover chicken from making broth. The cost for me to make 12 quarts was under $5: the onions were .29 lb (I used approximately two pounds – .60), the cabbage was .39 lb (I used about 8 – 10 lb/3.90), and since I got the turkey carcasses for free, the broth and turkey were free. It’s packed with flavor and nutrients, and is very digestible. Perfect to warm you up on a cold winter day!