Cooking with cabbage

I mentioned on Wednesday that we stopped at Bluebird Gardens, our CSA farm, for a free cabbage and bok choi harvest on Sunday.

How much free cabbage is too much?  That’s the question.  I don’t have the answer yet, but I think I might have it soon, since I don’t have room in my fridge for the four huge, beautiful heads we picked. :)

But while perusing a cookbook at the lake last weekend, I came across a recipe for Cream of Cabbage Soup that I decided to try on Monday night.

As I told my sister, it was quite good, but how can you go wrong with a stick of butter and three cups of milk?  (Give me credit–at least I didn’t use cream.) ;)

It was a really simple recipe with a short ingredient list (I love that).  Basically you fry some onion, cabbage, and Polish sausage in that stick of butter. . . .

. . . add a couple tablespoons of flour, cook it for a couple of minutes, and then add the milk.  The recipe said it was optional to top it with a little parmesan cheese, so of course I did.

My apologies for the horribly dark photo of the finished product–it looked much better on my tiny camera screen than it did here. :)

As I said, I really enjoyed the soup.  (By myself–of course Trevor wouldn’t touch it since it had butter and whole milk in it.)  But I still have three and a half heads of cabbage to go. :)

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5 Responses to Cooking with cabbage

  1. Sheri says:

    Sauerkraut. Just sayin’. You’ve got the perfect dark place to let it ferment.

  2. Lilo says:

    I had tons of cabbage this summer too! Intended on making cabbage rolls to freeze, but never got around of it. Ended up freezing it for use this winter (if I can sneak it in my husband’s food.)

  3. patt rall says:

    I haven’t had a creamy cabbage soup for years–yummy! thanks for the recipe but I’ve never heard it being paired with Polish sausage before–that’s usually a sauerkraut and sausage soupish dish which uses a lot of bay leaf.

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