Wednesday, January 28, 2009

Aunt Mary's Cabbage Soup.

Tomorrow's leftovers are going to be killer! This soup is seriously good & before I even tell you about how great it is, and I promise it is, you need to commit to making this really soon.

I have no idea who Aunt Mary is, but if she's anything like her soup she rocks! Aunt Mary's recipe was found on the back of a can of Dei Fratelli tomatoes awhile back and I'm glad I finally got around to making this. Cabbage soup is a classic winter soup, which was perfect for dinner since we're currently snowed & iced in. The cabbage, tomatoes, potatoes & kielbasa all come together to make a flavorful pot of wonderfulness! It's rustic, healthy - even more so if you omit the kielbasa (which of course then makes the soup vegetarian), hearty and makes enough to feed an army. Seriously what more could you want from a soup? Now if only the beer bread I made had turned out as well.



Aunt Mary's Cabbage Soup

1 Tbs. oil
1 c. chopped onion
1 clove garlic, minced
1 lb. smoked kielbasa
3 medium carrots, cut in 1/2 slices
8 c. coarsely shredded cabbage
1 medium green pepper, chopped
1 1/2 qt. water
1 (15 oz) can seasoned diced tomatoes
1 tsp. salt
1/4 - 1/2 tsp. pepper
3 medium potatoes, peel and cut into 1" cubes
2 Tbs. oil
1/3 c. all purpose flour
2 tsp. paprika
1 (15 oz) can tomato sauce

1. In a large heavy pot, heat oil over medium-high heat. Add onion and garlic and cook until onion softens. Cut kielbasa in chunks and add to pan. Add prepared vegetables (except potatoes), water, seasoned diced tomatoes, salt and pepper. Cook uncovered for 5 minutes over medium heat. Cover and cook 10 minutes longer, then add potatoes. Cover and cook for an additional 15 minutes or until cabbage is tender.

2. Meanwhile, heat 2 tablespoons oil and stir in flour. Cook, stirring until golden brown. Stir in paprika and remove from heat. Ladle 1 cup of liquid from soup pot and whisk into the oil and flour. Continue whisking while adding tomato sauce until mixture is smooth. Stir into soup.


Yield: 10-12 servings
Source: Dei Fratelli


Thoughts: aside from halving the recipe, I only adjusted the seasoning. I used dried onion because I was out of fresh onion, but the fresh onion is the one ingredient I felt the recipe lacked. I ended up adding a lot more fresh garlic, pepper and paprika, as well as garlic powder, a bit of chili powder and some dried parsley.

4 comments:

That Girl said...

Cabbage soup always reminds me of the girls in my program at college who went on the cabbage soup diet. It worked in helping them lose weight, but they smelled so bad!

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