Cabbage is in season...and my Hungarian roots are showing! 

My Nani knew her way around cabbages! She made Halupki's (stuffed cabbage), Halushki (cabbbage and noodles) and Cabbage Soup! I learned from my grandmother. I remember how wonderful her kitchen smelled!

If you like Halupki's you will love cabbage soup. Even if you think cabbage soup sounds suspect, you should give it a try! It is delicious! Just perfect for this time of year!

Simple ingredients and easy to make, this tasty soup can stand on it's own as a meal! Of course I'll add a chewy Jewish seeded rye bread.

The measurements in Nani's Cabbage Soup are broad and liberal. I learned by watching, not measuring. This recipe is what I call "Peasant Food"...nothing too precise... people used what they had. These are my very favorite recipes! Adjust it as you see fit.

SG TIDBIT: This is NOT Weight Watcher's Cabbage Soup! It has lots of meat and a rich rich flavor.



Nani's Cabbage Soup
This makes a big pot!
1 large head of green cabbage, or 2 medium 
1-2 large yellow onion
4-6 TBS vegetable oil
4-6 thick bone-in pork chops and country ribs (I use 3-4 large bone-in pork chops and a pound of country bone-in ribs)
10 cups water
3 potatoes, peeled and diced
1 can tomato soup
1 can crushed stewed tomatoes
2 TBS butter
1/4 cup flour
salt and pepper



In a large stock pot, add oil over medium heat. Salt and pepper the pork chops. Add pork chops and brown on both sides, about 5 minutes each side.

SG TIP:  Make sure to use enough meat. You are making a rich base for your soup~ watery tasting soup is a big culinary faux pas!

Remove pork chops and reserve.  Add onions and a little more olive oil if needed. Cook onions until translucent.

Return pork chops and any juices to the pot, add water and bring to a boil. Simmer for 1 hour, uncovered. Skim scum from the top of soup if needed.

Rough chop cabbage and put into the soup pot.



Add tomato soup and crushed stewed tomatoes. Simmer for 1 hour, uncovered. Add potatoes the last 15 minutes of cooking time. Salt and pepper.

Remove pork chops from soup and let cool. .

Make a roux ~ melt butter in a large skillet. Add flour and combine. Cook for 3-4 minutes until lightly blond. Add 1 cup of soup broth and make a roux. Whisk until the flour is incorporated and no lumps. Add an additional 1/2~1 cup of soup broth and mix. Cook until thickened. Add the thickened roux to the soup.

Simmer soup for 10 minutes until soup thickens a little.

Meanwhile, shred or chop pork and return the meat to the soup pot.

Serve hot with a dollop of sour cream!


Printable Recipe

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