In my house my family can count on a few things when it comes to meals.
We eat together every Sunday.
When the temperature starts to drop in the fall, mom makes soup every Saturday.
I LOVE SOUP SATURDAY!!
At the farmers’ market last week I bought my first cabbage of the season. At first I did a double take to make sure it was really there, and to be sure, there she was, nestled between the broccoli and kale. I checked them all out and selected a medium head, as I immediately knew that I was going to make CABBAGE SOUP.
When I was growing up I will admit that when my mom made meals that involved cabbage, I was less than enthusiastic. But I guess that something she did must have worked because now I definitely appreciate this cruciferous vegetable in many forms. Besides its vibrant flavor it is loaded with health benefits. My favorite way to prepare it is with a rich broth and some turkey sausage. Admittedly, I am a proteinavore…
My recipe is simple, hearty, with a “home-cooked” feel. It’s great with some sharp white cheddar and a tall glass of milk… or beer. I think my mom would be proud.
2 cloves garlic
Add; cook and stir until sausage is no longer pink. Drain.
1 lb. sweet italian sausage, uncased
1 pkg. turkey smoked sausage, cut into small slices
1 head cabbage, chopped
1 c. green beans
1/2 c. split peas
2 c. tomatoes, or 1 can diced tomatoes
4 red potatoes, cubed
64 oz. beef broth
2 c. water
1/8 tsp. cayenne
1 tsp. paprika
** optional ** 2 T. bacon pieces
Bring to boil, then reduce heat and simmer until cabbage is tender and potatoes are done.
Share generously with your family so they feel the love.