Thursday, May 28, 2009

Recipe: Cream of Cabbage Soup

Cream of Cabbage Soup is quick, easy, and ready in one hour.

At the turn of the last century, cabbage was considered a lowly vegetable fit only for poor people. Today it is regarded as one of the most nutritious vegetables available today, and is thought to have strong anti-aging and anti-cancer properties.

•Cabbages are a good source of Vitamin K, which is essential in the production of blood clotting proteins.

•Cabbage is high in potassium, which helps regulates blood pressure, promotes a steady heartbeat, and can lower your risk of stroke.

•Cabbage juice can be used to treat stomach ulcers and help stop any bleeding.

•Uncooked cabbage is high in glutamine, an amino acid that is essential for intestinal health. Cabbage leaves are considered ideal roughage, so eating cabbage helps relieve constipation. (However, it may cause flatulence as the juice breaks down putrefying matter in the intestines.)

Some good advice: Live life like a cabbage …. live close to the Earth, keep your head down and stay out of trouble!

Here’s how to make cream of cabbage soup like you’ll find in Judy’s restaurant. It always sells out, so it's definitely a winner!

Take 2 litres or two quarts of water, add to a stockpot, and start to heat. Add two tablespoons of salt.

In the meantime, peel and cut two large potatoes into chunks and add to the water.

Take one large head of young cabbage, core and roughly chop and add to the pot.

Chop one medium onion, and add to the pot.

Then cook potatoes until done, remove, mash and add back to the pot.

Take three tablespoons of butter or margarine, add a second chopped onion to the frying pan and fry until caramelized (about 10 mins). Add to the soup pot.

In the same frying pan add two tablespoons of flour, fry until a light golden brown.

Finally add one cup of whipping cream to the flour and stir until blended. Add to the soup, simmer for about 20 mins or until your soup is thickened.

Optional: Judy’s Baba would add pidpenke (wild fall mushrooms) at the end of cooking process.

Serve this yummy soup with multi-grain, sourdough or rye bread.

Smachnoho!

4 comments:

Keytekie said...

I make this same soup with chicken stock I cut the potatoes in small cubes and don't mash them. I also add 1/2 cup raw rice and 1 can cream of mushroom soup instead of the mushrooms. Don't forget the garlic. lol Sooo good!

Pawlina said...

That's the beauty of recipes ... you can take them and make them your own.

Thanks for sharing your variation!

Boiling Pot said...

2 tablespoons of salt is excessive. Otherwise, good recipe.

Pawlina said...

Thanks for stopping by and leaving a comment, Boiling Pot!

I have a savoury tooth so personally like salty food. It was a while ago the last time I had it at Judy's restaurant but probably added salt to my bowl! (I don't think she minded... at least I hope not!)

It may not be politic to say this, but I seldom follow a recipe to the letter (unless it's for something very unusual or unfamiliar). I generally use it as a guideline when I cook variations of familiar dishes, although I'm always glad to have it handy!

And absolutely agree that this is indeed a good recipe. :-)