What to do with it?
I recently discovered a great little restaurant on the edge of town. It was by chance that I stopped there, as I had drove by many times without giving it a second thought. I was famished after work and needed something, anything to eat before hitting the road. I walked in to find a menu board full of Polish dishes. Before I had a chance to review it fully, I was offered a cup of cabbage soup. I was not really a soup person, but for some reason I trusted this lady and went along with whatever she would serve me. I am so glad I did. It turned out to be a revelation to me. I was so inspired by this soup that for the next month I would bring family and friends there to try the soup because I was certain that it would change their lives. Who knew that cabbage could be so good? I even tried myself to re-create her masterpiece -a vegetarian cabbage soup that was out of this world. After many failures, I never quite came close, but I did create my own version that is quite good.
Ingredients
8cups Water
1/2 Head of Cabbage
1 Med. Onion
2 Tomatoes (Pureed)
1 Clove Garlic
1/2 Jar Sauerkraut with Carrots
1tsp Hungarian Paprika
1/2 tsp Cumin
1/2 tsp Cayenne
2tblspn Kucharek Veg. Seasoning
In Pot#1 boil water and veg seasoning.
In Pot#2 (large), sautee diced cabbage and onion for 5mins. Add tomatoe puree, sauerkraut(diced), garlic and spices, continue to sautee for 5mins.
Add liquid to sautees cabbage in Pot#2 and bring to a boil. Simmer for 2hours.
Makes a medium batch - 2 lunche servings and a couple jars in the freezer (about 4 servings).
I am convinced that the longer simmer time is what makes this soup a success.
Now what to do with the other half of the cabbage?
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