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.
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