Mel × Riverbend: Cabbage & Onion Soup
RECIPE SPONSORED BY RIVERBEND GARDENS
These days my heart sometimes longs for a simple, steaming hot meal.
I vacillate between the desire to eat fresh produce, the promise of warmer days to come, and the desire to curl up with a good bowl of piping hot soup. Is it really summer? It sure hasn't felt that way these past days.
When those moments turn up, as the inevitably ought to, I turn to my repertoire of simple, yet tasty fare which celebrates the days of winter's past. This recipe is one that I concocted on a day where my laziness surpassed my yearning for a complex meal, a day where a simple head of cabbage & a large onion was all I was willing to deal with.
The results were surprisingly delightful, for the onion & the cabbage, once browned and steeped come together as the most perfect of complices. I did, at the last moment, add a third to their dance. I wanted a touch of brightness in my dish, and I knew just the right ingredient to bring it all together.
A hefty dose of sauerkraut, cabbage in a brighter form, brings just the right acidity to this soup. It makes everything pop. It takes it from hearty & wholesome, to a party I wouldn't mind inviting guests to.
1 head of green cabbage
1 large onion
2 T butter
4 C stock
1 t tamari
1 T apple cider vinegar
1 C sauerkraut
15 mins prep + 15 mins cook
In a large soup pot, over medium heat, add the butter & the minced onions.
Cook them until they begin to caramelize then deglaze with the vinegar.
Thinly slice the cabbage, add it to the pot along with the tamari & stock.
Cook until the cabbage is tender then serve with sauerkraut & fresh parsley.
WASTE LESS TIP
Taking the leaves of of the outside of a cabbage as opposed to cutting into it makes it last longer in the crisper.
If you do cut into it, a mason jar and a quick pickle is all it takes to keep cabbage almost indefinitely.
If you're a little more adept at it, you could even try your hand making your own sauerkraut.