Savoy Cabbage Soup

  

If you’ve read my food posts before, you probably noticed I like real food. I believe in eating clean, whole food that is prepared with real ingredients and fresh produce. Today we’ll talk about real food in a fresh bowl of soup full of vegetables.  Rich in vitamins A, C and K, but also in minerals such as iron, phosphorus, potassium and calcium, savoy cabbage is definitely a wonderful ingredient for many typical winter recipes. What is one of the best recipes? Savoy cabbage soup! It’s very easy to prepare and with so many different variations, you can make it your way. If you find any recipe is too spicy or bland, make your own adjustments. This is what cooking is all about. It might not be the “classic” result, but it’s yours. The soup is made with bright green Savoy cabbage with carrots, potatoes, and tomatoes.  I like to make it with chicken stock and even have put left over baked chicken in it.  It is equally good made with a good vegetable stock for a meatless meal. Then I would add mushrooms and white beans for protein and fiber.  With a hearty bread, you have a meal in a pot. If you can’t find Savoy cabbage, green cabbage will work, but don’t use red cabbage. It has a sharper flavor. If you want to add leftover meat like baked chicken, pork roast, or beef, add at the end and heat for 5 minutes. 

 

Savoy Cabbage Soup

Use organic when available. Makes 6 servings.

An easy to make, tasty and flexible cabbage soup for cold winter days

Ingredients

• 1 Savoy or small green cabbage shredded
• 1 small onion diced
• 2 carrots sliced
• 2 Russet potatoes peeled & chopped
• 2 celery stalks sliced
• 1 (15-oz.) can chopped fire-roasted tomatoes
• 1/2 tsp smoked paprika
• 6 cups chicken or vegetable stock
• 3 tbsp olive oil
• 2 cloves garlic chopped
• salt and pepper to taste
• pinch red pepper flakes
• 1 tsp thyme
• handful of fresh cut parsley
• grape tomatoes halved
• Optional cup of cooked chicken meat
• Optional drained can of white beans
• Optional 1/2 cup mushrooms sautéed

Instructions

• Place oil in large pot over medium high heat
• Add onion and cook for 3 minutes until soft
• Add cabbage, garlic, smoked paprika, and celery and cook for 3 to 5 minutes
• Add stock, tomatoes, thyme, 2 tbsp. parsley, carrots, and potatoes
• Bring to a boil and then reduce heat to simmer
• Stir in red pepper flakes
• Cook for about 10 to 15 minutes until vegetables are soft
• Optional add cooked chicken, pork or beef and heat 5 minutes
• Optional meatless version, add drained can of white beans and sautéed mushrooms
• Place a few halved grape tomatoes and a little parsley in each soup bowl
• Pour soup over fresh tomatoes and serve with crusty bread

 

 

Enjoy!

 

 

 

 

 

 

 

Please see my Link Parties page for the parties where this post was shared.

Stuffed Peppers, A Classic Comfort Food

 

 

I wanted to share a couple of photos I took yesterday of two camellias from the bush on the walkway. A cold front is moving in, the sky is filled with dark clouds, and the wind is strong.  I know there won't be a blossom left tomorrow. Let's share this moment of nature's gift, and then I'll share a recipe.

 

 

Classics are something that stand the test of time. A great example is stuffed peppers filled with ground beef and rice, topped with a seasoned tomato sauce. This comforting meal is great for company. No one will ever know this flavorful and hearty dish took about forty minutes to make. It’s a traditional favorite in many homes, and it is extremely versatile.

 

Stuffed Peppers

Use organic when available, serves 6

Ingredients

• 6 bell peppers any color
• 1 lb lean ground beef, turkey, chicken
• Optional vegetarian use mushrooms instead of meat 
• 2 cloves garlic minced
• 1 onion chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 1 15 oz can tomato sauce
• 1 cup cooked brown rice (white rice, quinoa, cauliflower rice)
• 1 tbsp  Worcestershire sauce
•  salt and pepper to taste
• 1/4 tsp optional crushed red pepper flakes
• 1/4 cup grated Parmesan cheese or cheese of choice  

Instructions

•  Preheat oven to 350 degrees F
• Cut off top of peppers and set aside
• Cut thin slice from bottom to keep upright
• Remove ribs and seeds with spoon
• Rinse out peppers and lightly salt inside
• Place peppers in baking dish with cut side up and water in bottom
• Cover with aluminum foil
• Bake for about 10 minutes
• While pre-cooking the peppers, combine meat, garlic, and onion in skillet
• Cook over medium heat until beef is browned
• Drain any fat
• Remove peppers from oven and drain water
• In bowl, mix beef, rice, parsley, basil, oregano, half a can of tomato sauce, Worcestershire sauce, salt and pepper
• Spoon mixture evenly into peppers
• Spoon the rest of the tomato sauce on top of peppers
• Bake for 30 minutes
• Sprinkle grated cheese on top before last 5 minutes of baking or when pull from oven
• Serve hot with salad and baked potato  

   

   

   

   

   

  

  
  

    This post was shared on these fabulous link parties!