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Cabbage Soup


Fall has definitely fallen here this past week. The temps have gone down and we have had several rainy days. It has been perfect weather for soup! We actually eat soups year round, but we especially enjoy them in the fall and winter months.

I think soups are one of the ultimate convenience foods. It's nice to fix a big pot of soup and then have those leftovers in the refrigerator for later in the week for another meal or to have as a "soup course" to help round out a rather skimpy meal. Many years ago I read a book where the mother of a large family said that when her children were teenagers the only way they survived all the diverse schedules was because she prepared a big pot of soup each day and the children could eat when they came home from their various activities.

I especially like to make this soup in the fall when we can get such good mountain cabbage. The heads are huge, solid, and crisp. Cabbage, potatoes and onions are all high in vitamin C and the carrots are a good source of vitamin A. I have made this soup when we were in Germany and in China as well. We found that these ingredients were available and fairly inexpensive in those parts of the world too.

picture of Cabbage Soup

Cabbage Soup

1 large onion, cut in half and thinly sliced
2 stalks celery (w/leaves) sliced
1 Tbsp. oil
5 cups water
1 1/2 Tbsps. chicken soup base
4-6 carrots, peeled and sliced
3-4 medium potatoes, peeled and sliced
4-5 cups coarsely chopped cabbage
1/3 cup spaghetti sauce*
pepper to taste
1/2 pound smoked sausage, sliced

Heat oil in large soup kettle and saute onions and celery until wilted. Add water, soup base, carrots, and potatoes. Heat to boiling and then reduce heat, cover and simmer until vegetables are tender, about 15 mins. Add the cabbage and simmer 5-10 mins. longer or until cabbage is wilted down. Add the spaghetti sauce and sausage and season with pepper. If it seems too thick for your taste add more water.

*This soup needs just a touch of tomato in my humble opinion. I like the spaghetti sauce and I often have a partial jar in the fridge. You can also use a small amount of catsup, a couple of tablespoons of tomato paste or canned tomatoes, or a small fresh tomato that has been peeled and chopped.

So, the next cold, blustery day give this one a try.

Becka


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