Fall Recipe for the week

Cabbage Soup

Half a large head of cabbage chopped

2 medium onions

2.5 tablespoons minced garlic

3 tablespoons olive oil

2 cans chicken broth

1 ½ cups carrots

2 cans diced tomatoes

1 cup chopped celery

1 tablespoon black pepper

1 tablespoon white pepper

2 tablespoons dried parsley flake

1 tablespoon sea salt

2 cans of water (rinse out the left over tomato juice)

First sauté the onions and garlic in the olive oil until they are browned and tender. Add all ingredients to a large slow cooker or stock pot. Cook in slow cooker for about 4 hours until carrots are tender and cabbage has cooked down. If you’re cooking in a stock pot boil for about an hour on medium heat. You might have to add more water if you cook in the stock pot. I think the slow cooker is the best way to do it.

This is a large portion but I keep half of it out for dinner then the other half goes in the freezer for night that I need dinner in a hurry. Freeze in a zip lock bag or plastic ware its good for about 9 months. Make sure you let it cool before you put it in the plastic container and then freezer.  To thaw out it into your sink in warm water then reheat on the stove or microwave.

It's great to sever with corn bread or dinner rolls. For an added twist add sliced spicy sauage to the left overs for a whole new soup.