SPICY VEGETARIAN CABBAGE SOUP

SPICY VEGETARIAN CABBAGE SOUP

CABBAGE SOUP INGREDIENTS

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 6 cups vegetable stock
• 2 medium carrots, diced
• 1 stalk celery, diced
• 1 pound Yukon gold potatoes, diced
• 2 (10-ounce) cans fire-roasted diced tomatoes and green chiles 
• 1 (15-ounce) jar roasted red peppers, drained and chopped
• 1 (15-ounce) can Great Northern beans, rinsed and drained
• 1 small green cabbage, roughly chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper flakes (or more/less, to taste)
• 2 handfuls baby spinach or kale
• Kosher salt and freshly-cracked black pepper, to taste
• optional toppings: chopped fresh cilantro or parsley

CABBAGE SOUP INSTRUCTIONS

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Stir in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.

Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 20-30 minutes, until the vegetables are tender.

Stir in the greens until combined.  Then taste and season the soup with salt and pepper as needed.

Serve warm, garnished with toppings if desired. Cool. Enjoy the SPICY VEGETARIAN CABBAGE SOUP recipe..!!

Kapusta (Polish Cabbage Soup)

 Kapusta (Polish Cabbage Soup)

Cabbage Soup INGREDIENTS

• 3–4 pounds of meaty pork ribs such as country style ribs
• 6 ounces diced salt pork (4 ounces after removing skin.)
• 1 ½ cups onion, about one large onion
• 1/4 cup all-purpose flour
• 1 pound fresh sauerkraut with juice
• 1 medium head of cabbage, shredded (about 1 1/2 – 2 pounds)
• 2 14½-ounce cans of stewed tomatoes
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 4 pounds all-purpose potatoes
• Rye bread and butter

Cabbage Soup INSTRUCTIONS

Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top. Bring to a boil uncovered, lower to a fast simmer (low boil) and cook for 45 minutes, skimming off foam as they start to boil. Shut off burner and let them sit in the water for 15 minutes.

While the pork is cooking, in a medium frying pan, cook the diced salt pork on a medium high flame for 2-3 minutes or until just starting to brown. Add onion to the pan and sauté for 2-3 minutes until just starting to get tender. Reduce to medium heat, stir in the flour and sauté for 3 minutes. Turn off heat and set aside.

Once cooked, remove ribs from the pot and let cool. Save the liquid in the pot.

To the pot of liquid, add the sauerkraut and juice, shredded cabbage, stewed tomatoes, caraway seeds and salt as well as the cooked salt pork and onion mixture.

Cook over medium high heat until cabbage is cooked, approximately 30-35 minutes. While the cabbage mixture is cooking, remove the meat from the bones, shredding the meat into bite-sized pieces. Return the cooked pork to the pot once the cabbage is tender and heat to serving temperature.

Peel and quarter potatoes and place in cold sated water while cabbage mixture is cooking. Bring to a boil and over a medium boil, cook potatoes for 5-10 minutes or until tender. Drain water and cool potatoes to room temperature. Once the cabbage mixture has finished cooking, cut cooked potatoes into bite sized pieces and either add to the finished cabbage dish or serve on the side. (cooking in quarters and cutting after the fact will make them more firm and less mushy since less of the surface touched the boiling water.

Serve with rye bread and butter for a traditional Polish meal. Cool. Enjoy the Kapusta (Polish Cabbage Soup) recipes.!!