rosefox: Green books on library shelves. (Default)
Rose Fox ([personal profile] rosefox) wrote2009-07-04 09:45 pm

"I don't care what it's been, I want to know what it is now!"

[livejournal.com profile] pisicutsa was thinking of coming over today to write with me for a couple of hours. I said we'd be happy to feed her cabbage soup for dinner. "I loathe cabbage soup!" she said, and we decided not to meet up today after all.

I'm not usually one to say "You just haven't met the right _____", but I do wonder whether she's had cabbage soup made with fresh organic Napa cabbage, which was so good that next time we get some from the farmshare we're planning on eating it raw or making coleslaw, and crumbled bacon and freshly grated Parmesan and fresh garlic from the farmer's market. We doubled this recipe, substituting half vegetable broth and half chicken broth for the stock, and using the bacon grease instead of olive oil. (We crisped the bacon in the bottom of the pot and then set it aside to crumble in later. Mmm, bacon.) The cabbage was just barely softened, still crunchy and tender and flavorful. It was magnificent. I had no idea cabbage soup could be so good.

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Makes about eight cups, or four servings.

Between the beans and the cabbage, [personal profile] sinboy and I are very glad to have separate bedrooms. Worth it, though. And if [livejournal.com profile] pisicutsa decides it sounds worth trying, we have five more servings in the fridge.

(crossposted to [community profile] iron_chef_csa)
seawasp: (Default)

[personal profile] seawasp 2009-07-05 02:36 am (UTC)(link)
Well, for some people, the texture and taste/smell of cooked cabbage in any form is almost completely anathema, even if they like the stuff raw.

[identity profile] potassiumman.livejournal.com 2009-07-05 01:19 pm (UTC)(link)
I am like this. Cooked cabbage and I are not friends, but raw cabbage and I delight in each others' presence.

[identity profile] sartorias.livejournal.com 2009-07-05 02:44 am (UTC)(link)
That cabbage soup sounds heavenly.

[identity profile] pisicutsa.livejournal.com 2009-07-05 05:58 am (UTC)(link)
*grin* So I will say that a) I love raw cabbage, and b) there is a cabbage soup that is the base of this freaky-ass diet my mother does all the time and kept foisting on me in HS (cause at a size 4/6 I was 5-10lbs away from her imaginary dream weight for me) so not only did I dislike cabbage soup before she began feed me that stuff, it got so bad that the only reason I'd lose weight is cause I'd simply not eat for a week (unless friends snuck me snacks/I had any cash on me) so yeah... it started as a dislike and has become a full-on aversion thanks to those experiences. Even the smell of cabbage soup boiling makes my stomach turn which is why I realized being there while it cooked would be unwise too!

[identity profile] pisicutsa.livejournal.com 2009-07-05 06:25 am (UTC)(link)
*grin* good to know! And if the cabbage is just a toss on I might hazard a taste but unlikely since it's pretty much a psychological block at this point, ya know? (She still tries to feed me that stuff when I visit but she loves it as do some of her friends so it's not like she "gets" how visceral my reaction is *shudder*)

[identity profile] potassiumman.livejournal.com 2009-07-05 01:18 pm (UTC)(link)
On "You just haven't met the right _____": For years, I hated anything and everything made with tomatoes, save tomato sauces. It was something I shared with my grandmother. Regardless, my mother thought I was crazy. When I eventually met my girlfriend, she said that it made sense to her. After all, I'd never had Israeli produce.

I sighed and shook my head, but did not argue the point.

Last summer I went to Israel, and in the thick and bustle of the Jerusalem market just before Shabbat, a merchant who was too busy to take my two shekels gave me a beautiful red plum tomato.

I walked away with it, staring at it intently for about two minutes before I bit straight into it. The familiar taste of tomato filled my mouth. I did not enjoy it. Regardless, I chewed and swallowed it. Not wanting to waste it, I handed the rest off to a friend in my group who was only too happy to take it.

I'm not particularly sure I ever much bought into the "You just haven't met the right ______" mode of thought anyhow, but I have been very hesitant to say or believe it since.
ext_1843: (foodporn)

[identity profile] cereta.livejournal.com 2009-07-06 02:48 am (UTC)(link)
See, and I just end up sighing, because why must so many tasty recipes have beans in them? Of course, I could just increase the potatoes and cabbage, I suppose.
ext_1843: (foodporn)

[identity profile] cereta.livejournal.com 2009-07-06 03:18 am (UTC)(link)
I believe I shall, for lo, that soup sounds amazing. And I actually love cabbage in all forms.