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.
Sauerkraut. Just sayin’. You’ve got the perfect dark place to let it ferment.
You know, I did think about it. . . I’m just not a real sauerkraut fan. Maybe I should try to become one.
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.)
My sister freezes it–she said she just chops it, blanches it, and then freezes it for soups later on. I might have to give that a try!
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.