Wednesday, October 13, 2021

Grammy's Cabbage Soup

Yesterday I shared that I made up a pot of this delicious soup over the weekend, but it's just so good that I think it deserves its own post. I've shared the recipe before because we often make it when celebrating The Winter Solstice. But I don't want it to get lost and make it difficult to find, so I'm re-posting it here today. We've been making this soup for years now and its become a family favorite! The thing I love about it most is how easy it is to make while still delivering that delicious flavor!  I encourage you to give it a try and consider adding it to your seasonal rotation! 

Also, if you are ever looking for a recipe, just scroll through the links in the right side bar to "Come To The Table", you'll find the links to my most recently posted recipes under that heading, and there is a link at the bottom that will take to you to all of the posts with that label! That being said, if you're ever looking for something and having trouble finding it, just leave me a message! That's how this recipe got its own post! :)

❊ GRAMMY'S CABBAGE SOUP
1-2 pounds of pork, roast or loin
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, chopped (1 cup)
1 medium potato, peeled and cubed
1 medium onion, chopped (1/2 cup)
4 cups chopped cabbage (about 1 medium head)
1/4 cup packed brown sugar
4 cups water
1 teaspoon crushed red pepper (you can use less if you don't like it too spicy!)
1/2 teaspoon salt
1/2 teaspoon pepper
4 chicken bouillon cubes
1 can (28 ounces) crushed tomatoes, undrained

Mix all ingredients in 3 1/2- to 6-quart *slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender. 

 *My original recipe was made in the crock pot, which you are welcome to do, but these days I typically place the pork roast, onions and water in a large pot. I think bring it to a boil and then reduce the heat and let it simmer for about an hour to make a rich broth. Then I add the remaining ingredients and just let it hang out on the burner for several more hours to let the flavors meld and until the pork pulls apart easily with a fork. Check the water often to make sure the broth isn't cooking away. Add more as needed (I add chicken broth to maintain the flavor). Taste before serving and season as needed.

1 comment:

Anonymous said...

Thanks so much for posting this, Kimberly! Looking forward to making it soon!

Pam