Cabbage Soup – A Hearty Fall Meal
Cabbage is one of those local crops that loves the cold weather. It’s fairly easy to get right now. I love to make soup that brings back childhood memories. When I was about 8 years old, we had some friends in our neighborhood from Portugal. We loved going to their house for Cabbage soup and linguica (a Portuguese sausage). I have not found sausage quite like the ones she made, but I did learn to make the soup! I like to serve mine with cheese biscuits, but you can add some chunks of sausage to the soup or on the side as well.
What you need:
- ½ pound of bacon, cut into pieces
- ½ cup chopped onion
- 10 cups of raw cabbage, chopped into bite sized pieces
- 5 cups of water
- 2 Tablespoons sea salt
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 15-oz can of diced, fire roasted tomatoes
How to Do it:
In a large kettle, cook bacon on low until the fat is rendered and the meat is just beginning to crisp.
Add the onion and sauté for a couple of minutes. Coarsely chop the cabbage and add it to the pan. Cook, stirring, until it begins to wilt and reduce in size.
Add the water, salt, garlic powder and pepper. Bring to a boil, then cover and simmer for 30 minutes.
Pour the tomatoes and their liquid into the pot. Simmer, uncovered for 45 minutes to an hour. Taste to see if it needs more salt.
Serve hot with warm biscuits.
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