Chopped cabbage
Diced ham
Garlic, diced
Fresh ground pepper
Butter
Beef stock
Diced sweet potatoes
Cook sweet potatoes in beef stock. Separately, saute garlic and ham in butter, then add cabbage and water as necessary until cabbage is cooked. Season with pepper. Add cabbage mix to beef stock and serve with buttered, toasted rye bread.
Subscribe to:
Post Comments (Atom)
2 comments:
It was a cold and blustery day (OK, maybe 50's doesn't qualify as blustery anywhere except Houston :) and I was in the mood for cabbage and white bean soup! Alas, I didn't have any white beans or potatoes. I did, however have sweet potatoes and encouraged by Suzer's attempt, I decided to press on with what I had. This is how it went:
Cooked sweet potato chunks in chicken stock. Sauteed chopped onion, garlic, leeks in grapeseed oil, add chopped savoy cabbage, generous pinch of thyme and savory with salt and pepper. Saute a bit til softening, add a bit of chicken stock and when sweet potatoes are nearly soft, add them and let finish cooking. I then added a can of chick-peas. Yummy and very comforting with a nice thick piece of crusty wholegrain bread.
YUM.
Made both of these recipes and really like one with cabbage, leeks, and chickpeas. Only thing I left out was savory as it wasn;t among my numerous spices. Have made it twice now as we do have "blustery weather" here in Chicagoland!! :-))
Post a Comment