The Great Cabbage Challenge 3

Usually my soups are a casual amalgamation of whatever I have sitting around: a broth, a little bit of starch (pasta, grain, or potato), some vegetables and some herbs and spices.

I was digging around in my cupboard and found some dried beans and thought "hmm there is nothing like the excitement of beans and cabbage".  So a new soup was born.

Cabbage Bean Soup with Toasted Parmesan Bread

¼ cup onion

Olive oil

Sauté the onion in the oil until soft

Broth

A clove of garlic (or more to taste)

½ cup diced tomato

½ cup whole beans (I used pink for this but any will work)

Generous handful of sliced cabbage

Pinch of sage, thyme, marjoram and pepper ( any mixture of your favorite herbs and spices will do)

Handful of a small pasta (I used spaghettini, you could also use a grain, quinoa or diced potato)

Add to onions and cook until pasta is tender

Slice of bread

Butter

Parmesan cheese

Toast the first side of the bread

Turn bread over and sprinkle with parmesan and cover

When second side is toasted, turn over one more time to toast the cheese.

The Great Cabbage Challenge 2

 One thing I discovered about this cabbage is that it is fairly tasteless.   I am thinking the recipes will all need lots of spices added.   I started off the experiment with something fried.  What I like about fritters is that you can add any spices and grated veggies to the mixture to change up the flavor.  This time I did a fairly basic version of a fritter.

Potato cabbage fritters

2 cups grated potato  

2 cups thinly sliced cabbage

1 small onion

2 eggs

½ cup flour

 ½ cup masa flour

 ½ cup milk

½ teaspoon salt

½ teaspoon of pepper

A few teaspoons of your favorite spices  ( I did this time a Bavarian spice mix from Penzeys Spices)

Mix all together and fry up

I topped it with a lightly sautéed garlic and beet tops