Mamaw’s Cabbage Soup





Hey ya’ll,
Sorry I have been so unreliable lately, neglecting my blog and such. I have just been really giving my food blog some thought. After looking at other food blogs over the past couple of weeks, I have begun to notice a trend for the holidays…every one is doing Christmas-themed blogs. I even found this foodie who is doing a “12 days of cookbooks,” as a spin on the 12 days of Christmas. I know, i know, how adorable, right? Anyways, I decided I ought to jump on this Christmas train and put my own spin on things. However, I will just have to save my own “12 days” for next Christmas seeing as I leave for Houston tomorrow and don’t exactly have all of my appliances to cook. But…because I love you all, I plan to share as many of my holiday dishes with you that I can. I mean, what would the holiday’s be like if we didn’t get to enjoy once-a-year desserts that we pine over, or comfort dishes that warm us up from the inside out? Speaking of comfort dishes, I would like to share a recipe that is truly near and dear to my heart. Now, this recipe isn’t necessarily a Christmas recipe, in fact, I can get it year round. However, I can tell you right now that my Mamaw’s cabbage soup recipe is definitely a keeper for those cold, blustery winter days where all you want to do is curl up on the couch in your robe and house slippers and watch classic Christmas movies on the Hallmark channel. The history behind this cabbage soup is simple. When I was younger I was at my grandmother’s house, and of course, she was trying to feed me anything and everything she could find in her pantry and refrigerator. Let me tell you, the woman never disappoints, and can whip up anything in a matter of seconds. As I sat at the kitchen table watching my grandmother browsing the refrigerator for my next meal, I spotted a container of soup. All I had to do was say presto, and my grandmother, being the culinary genius that she is, had re-heated a heaping bowl of the good stuff for me and I was chowing down. A little tip: you must eat this soup with parmesan cheese. No, not that fancy grated stuff, but I’m talking the Kraft good-ness out of the plastic tub. It is delightful! Now, I have put a little spin on my grandmother’s recipe, however, it will go unnoticed. It’s still the same great flavor but with a richer color. This soup is “soup-er” simple and it will leave you wanting to stay indoors all day long! BEWARE!

Ingredients:
1 head cabbage, roughly chopped
3 stalks of celery, chopped
3 carrots, chopped
1 yellow onion, finely diced
4 cloves of garlic, finely diced
1 28.2 oz can diced tomatoes, undrained
1 2 oz. bottle tomato puree
5 c. water
Dash of red pepper flakes (WARNING: these flakes have a high heat index, you just need a little bit for a kick!)
Dash of salt and pepper

Directions:
1. Put all of the soup ingredients into a large soup/stock pot.
2. Heat the soup to a boil over med-high heat on the stove.
3. Allow the soup to boil for 10 minutes.
4. Turn the heat to low and allow to simmer for 1 hour.
5. Take the soup off of the stove, ladle yourself a bowl, and sprinkle with parmesan cheese!

MANGIA!

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