Hello, Darlings
I had a great idea for my cabbage soup. Lacking a brisket of
corned beef, I decided to trick my cabbage into thinking that its familiar
companion the corned beef was in the pot with it. Below is the resulting recipe.
Happy Corned-Beef-Less
Cabbage Soup
Ingredients:
1 medium-large or large cabbage
1 bag of small
red potatoes
1 large onion
1 ½ cup of small
carrots
1 ½ cup chopped
ham
1 ½ tablespoon
of prepared corned
beef seasoning
2 teaspoons of
salt
½ teaspoon of
black pepper
A pinch of crushed red pepper
1 ½ tablespoon of canola oil
A pinch of crushed red pepper
1 ½ tablespoon of canola oil
Directions:
- 1. In a large Dutch oven add a half of pot of water with the onion, crushed red pepper, canola oil, salt, black pepper, and corned beef seasoning
- 2. Cook to a boil over medium-high heat.
- 3. Meanwhile, cut up and rinse cabbage; set aside
- 4. Wash potatoes and set aside.
- 5. Then wash the carrots and microwave them in a microwave cooking container with a steam filtering lid for 20 minutes on high.
- 6. When Dutch oven comes to a rolling boil add potatoes and cook for 20 minutes on medium heat.
- 7. After carrots are done, drain and put in the pot, then cook for another 15 minutes.
- 8. After this time is up, add cabbage and cook until the cabbage is done, about another 20 minutes.
- 9. If desired serve with cornbread or corn cakes
I must say that I was delighted by the results. Using the corned beef
seasoning to season the cabbage soup was a good idea after all. It tastes as if there is really corned beef in it and has now
become a regular soup on our menu.
Until next time,
Chow Darlings
Download recipe here.
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