If you’re like me you’re feeling a little like a stuffed bell pepper and broke to boot after busting the budget I’d set for the month of December.
Well have I got a dish for you – not only does it cost pennies, it’s perfect for a cold January day.
I’m not ordinarily a big fan of cabbage but since I didn’t eat my black-eyed peas yesterday, I’m told cabbage will also bring luck in the new year. I fed the ingredients into my trusty “loseit.com” calorie tracker and it totaled only 187 calories (well, before I tossed in a tablespoon of bacon drippings – I’m Suthern, don’t you know?).
Besides after five weeks of eating too much sugar and too little vegetables, I was craving some cabbage. Go figure. Of course, I always have to tweak recipes a bit. I added a can of Rotel Tomatoes. (I add Rotel Tomatoes to everything but my morning coffee.) I also dumped a handful of mozzarella cheese in with the Parmesan before serving it. Oh, and some fresh thyme from my greenhouse and left over bits of my Christmas Honey Baked Ham.
I found the recipe on 101 Cook books, a website which features very healthy meals that are prepared with little or no processed ingredients. I also let it simmer all night in the crock pot and added a pinch of sugar the way Brenda always does to cut any acidity.
Rustic Cabbage Soup
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups chicken or vegetable stock (I used beef)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up . Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…
Serve drizzled with a bit of olive oil and a generous dusting of cheese.