Just When You Thought Soup Couldn’t Possibly Get Any Better – Try This One!
Poor little cabbage! It is a much-maligned veggie that is often valued only for its ability to be flexible and bend over backwards, just to wrap up other foods.
But then, one blustery day, when the winds were howling and rain was blowing sideways across the landscape, some brilliant cook, probably low on ingredients and with a houseful of hungry mouths to feed, decided soup was all she could make from such sparse pickings. When she saw that bright green cabbage at the back of her veggie bin, she knew they would all eat well that night, and thus the concept of cabbage soup was born!
Just as cabbage can play a supporting role in simple soups, it can also play a starring role in a very luscious and deluxe soup, as Teresa’s amazing Creamed Cabbage Soup recipe proves. I must confess that I am a fan of cabbage, as I know many of you are, as well. But in all my years of eating and enjoying cabbage, I had never seen it in a cream soup. But now that I have tried this deliciously satisfying comfort food, I find myself turning to it again and again. I think you will, too.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Shredding Cabbage 101: Rinse cabbage, remove loose outer leaves. Cut off bottom stem, to flatten bottom. Stand the cabbage upright and cut in half down its length. Slice each half in half again, down its length. Slice through each quarter wedge diagonally, removing the core. Turn one wedge over, flat against your cutting board. Start at the top, making slices the width you want. Slice as far down the wedge as you can. Turn that last small piece flat against your board and slice it, too. Cut your slices in half, horizontally, making the shreds shorter. Slice through the shreds vertically again, making them thinner. Place the shredded cabbage in a bowl and repeat with remaining quarter wedges.
Recipe and image courtesy of Teresa at Can’t Stay Out of the Kitchen
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