Cabbage Soup, 3 Ways

Cabbage Soup, 3 Ways
Makes 4 servings
Time: about 45 minutes
This North European staple can always be improved by using Savoy cabbage in
place of tight green head cabbage. For a thicker, more substantial soup,
see the second variation.
1 small head green, Savoy, or Napa cabbage, about 1-1/2 lbs
4 T (1/2 stick) butter or 3 T extra-virgin oil
1 large onion, sliced
Salt & freshly ground black pepper to taste
2 T brown sugar
� t ground allspice
5 C chicken, beef, or vegetable stock, or water, preferably warmed
Freshly squeezed lemon juice or white wine or rice vinegar to taste
 1. Core and shred the cabbage. Place the butter or oil in a large,
 deep saucepan or casserole and turn the heat to medium. When the
 butter melts or the oil is hot, add the cabbage, onion, slat, and pepper..
 Cook, stirring, until both the onion and cabbage are tender but not
 brown---turn the heat down a little if necessary---at least 20 minutes.
 2. Stir in the sugar and allspice and cook, stirring, for 1 minute. Add
 the stock or water and cook, stirring occasionally, for about 15 minutes..
 (You may prepare the soup in advance up to this point. Cover,
 refrigerate for up to 2 days, and reheat before proceeding.)
 3. Add a T or two of lemon juice, then taste and adjust seasoning. Serve
 hot.
Cabbage Soup, Asian-Style
Use Napa cabbage if possible. Cook the cabbage and onion in peanut or other
oil over medium-high heat; let the vegetables brown a bit as they become
tender. In step 2, add 1 T peeled and minced fresh ginger in place of the
sugar and allspice. Add 2 T soy sauce with the stock or water. Finish as
above, using a squeeze of freshly squeezed lime juice in place of lemon
juice at the end.
Cabbage Soup w/Potatoes & Tomatoes
In step 1, add 2 medium-to-large waxy potatoes, peeled and cut into small
cubes, along with the cabbage. Substitute scallions for the onion if
possible; reserve some for garnish. Just before adding the stock or water
in step 2, stir in 2 or 3 ripe tomatoes, cored, peeled, seeded, and roughly
chopped, or about 1-1/2 C canned plum tomatoes, with their liquid, along
with 1 t fresh thyme leaves or � t dried thyme. Simmer, stirring
occasionally, until the potatoes are tender and the tomatoes have fallen
apart, about 30 minutes. Omit the sugar and allspice and adjust seasoning
as above. Garnish with remaining scallion, and serve.
Cookbook: How to Cook Everything
Typed by: Susan alexanderjamesmom@gmail.com
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes