26 May, 2010

Cabbage Soup and Sourdough Parmesan Croutettes

Cabbage soup gets a bad rep.  Most people I talk to about cabbage soup only seem to think of nightmare scenarios where the only organism to survive on the tundra is a cabbage.  "Isn't that what my great-grandma made during the Great Depression?"  Well, yeah, because it's cheap.  but that doesn't change the fact that it's also delicious.

My husband is a picky eater.  He's very much a meat and potatoes kind of guy, who's been patiently learning and only occasionally complaining during our courtship and marriage.  And he LOVES this soup.

    Flat Dutch Lake Cabbage 300 Seeds-GARDEN FRESH PACK
  • 1 small green cabbage, chopped into bite sized chunks
  • 1 large pantry onion, also coarsely chopped
  • 3 Tbs butter
  • 2 Tbs minced garlic (3 if preserved)
  • LOTS of fresh ground black pepper
  • 1 Tbs Spike
  • 1/2 tsp salt
  • 4-8 c water, divided
Melt the butter in a soup pot over med high.
Add the onions and cook until just translucent.  Then add the garlic, spike, salt, and ground black pepper and cook another two minutes.
Add the cabbage, and continue to cook for 5 minutes.
Add water until the vegetables are just covered.  Simmer for ten minutes.
Add another cup of water, and continue to simmer for another ten minutes.
Continue adding water every ten minutes or so until your pot is essentially full.

Salt to taste. 

Sourdough Parmesan Croutettes:
  • 1 loaf of day old sourdough bread
  • 3 Tbs butter
  • 1 c grated parmesan cheese
Preheat your broiler to high.
Halve your sourdough, and then slice it into pieces roughly 2.5 inches wide.
Butter one side of each piece generously, then sprinkle sourdough on top.
Place the croutettes on an ungreased baking sheet, and put them under the broiler for 3 or for minutes, until the top is very brown.

Serve hot with cabbage soup!

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