Featured Food: Cabbage


Shirley’s Deliciously Improvisational Cabbage Soup


3 quarts beef broth or bullion, or better yet, stewed beef bones
½ onion
1 stalk celery
½ pound of mushrooms
¼ cup vermouth
½ medium green cabbage
6 boiling potatoes
2 carrots
2 cloves garlic
1 tbs dill weed
1 tbs parsley
1 can tomatoes
Cayenne pepper
Sour cream or yogurt
Olive oil or butter

Stew the beef bones (boil/cook until the meat comes of the bones) and add salt at the end of the cooking process. And/or you could boil the beef broth or beef bullion. Slice and sautee onion, celery, and mushrooms in olive oil or butter. Add vermouth to the pan. Add contents of the pan to the broth. Shred the cabbage and add to the broth. Simmer. Add pressed garlic. Separately, slice and steam potatoes and carrots until done. Add to the broth. Chop and add parsley, dill weed, salt and pepper. Add a dash of paprika and a pinch of cayenne to flavor. Optional: add tomatoes or tomato sauce for more of a zingy flavor. (Shirley thinks it’s a good addition, but doesn’t do it every time.) Cook broth until everything is cooked and melded. When serving, add a dollop of sour cream or yogurt.
Serve with hot bread…of course.

Serves 6-8… but that depends on how hungry everyone is and what else you have to eat.

Recipe by Shirley Weisman