Cabbage Soup


By Janet Crow



– There is just something about soup that is comforting and satisfying, especially on a cold Winter day. My Grandfathers both had gardens as I was growing up and those fresh vegetables would be turned in to some of the best soups ever eaten. My Grandmother made a cabbage soup very similar to this one when I was younger, but I never really knew exactly how she made hers as a recipe was never written down. Over the years I developed my own recipe for cabbage soup and my family really enjoys it. Pair the soup with a hot pone of cornbread slathered in butter and you have comfort food at its best.

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Cabbage Soup

1 stalk celery, diced

1 carrots, peeled and diced

1 medium onion, chopped

1 T. bacon grease

1 small head cabbage, chopped (about 5 cups)

1 clove garlic, minced

good pinch red pepper flakes

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. pepper

14.5 oz. can diced tomatoes with juice

3 C. beef broth

1 1/2 C. water

cooked and crumbled bacon for serving (about 5 strips)

In a dutch oven, heat the bacon grease over med. high heat. Add the celery, carrots and onions. Cook for 5 minutes then stir in the cabbage and garlic. Reduce the heat to medium and add in the pepper flakes, basil, salt and pepper. Stir and cook for 5 minutes. Add the tomatoes with juice, broth and water. Cover and cook over med. low heat for 30 minutes. Serve with some of the bacon on top.

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http://williamsondailynews.com/wp-content/uploads/2016/01/web1_cabbage-soupcmyk.jpg

By Janet Crow

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