{"id":220,"date":"2011-01-21T11:32:21","date_gmt":"2011-01-21T15:32:21","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=220"},"modified":"2011-01-21T11:32:21","modified_gmt":"2011-01-21T15:32:21","slug":"cabbage-soup","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=220","title":{"rendered":"Cabbage Soup"},"content":{"rendered":"
\"\"<\/a>

Chop that Cabbage<\/p><\/div>\n

A week or two ago, the New York Times had an article about some cabbage\u00c2\u00a0 dishes that break the stinky stereotype.\u00c2\u00a0 Meg has been saying for months that she wants to cook more soups, so the cabbage soup recipe seemed like the perfect choice<\/p>\n

[DDET The NYT recipe can be seen by clicking here.]<\/p>\n

January 11, 2011<\/div>\n

Bess Feigenbaum\u00e2\u20ac\u2122s Cabbage Soup<\/strong><\/h2>\n

Adapted from The National, Manhattan<\/p>\n

Time:<\/strong> 3 hours<\/p>\n

\n

2 tablespoons olive oil<\/p>\n

2 tablespoons minced garlic<\/p>\n

1 cup minced or grated onion<\/p>\n

1 cup peeled thinly sliced carrots<\/p>\n

1 28-ounce can plum tomatoes<\/a> in pur\u00c3\u00a9e<\/p>\n

1 cup tomato paste<\/p>\n

1\/2 cup tomato ketchup<\/p>\n

1\/2 cup dark brown sugar<\/p>\n

1 bay leaf<\/p>\n

1\/2 cup lemon juice<\/p>\n

3 pounds cabbage (tough outer leaves, core and ribs removed), sliced into 1\/4-inch-wide ribbons.<\/p>\n

1\/2 cup golden raisins<\/p>\n

Fresh ground (preferably medium grind) black pepper<\/p>\n

Sour cream, optional. <\/strong><\/p>\n<\/div>\n

1. <\/strong>In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and saut\u00c3\u00a9 until translucent. Add 3 cups water, carrots, tomatoes and pur\u00c3\u00a9e, tomato paste, ketchup, brown sugar and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.<\/p>\n

2. <\/strong>Using an immersion blender, or working in batches with a stand blender, process mixture until it is coarse, not pur\u00c3\u00a9ed. Return sauce to pot and add lemon juice, cabbage ribbons and 3 cups water. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 to 2 hours. Add 3 to 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desired, garnish each serving with a dollop of sour cream.<\/p>\n

Yield<\/strong>: 8 servings.<\/p>\n

———————–<\/p>\n

[\/DDET]<\/p>\n

I’m pretty sure that I’ve never cooked with cabbage where it takes center stage, as in this soup.\u00c2\u00a0 Embarking on this new frontier, Meg and I decided to closely adhere to\u00c2\u00a0 the recipe.\u00c2\u00a0 I was excited to use this opportunity to test my eye-balling skills, figuring out\u00c2\u00a0how to accurately judge whole ingredients’ measurements.\u00c2\u00a0 For example, I was a little surprised to see that only about one and a quarter small onion was needed to make a cup of diced onion.<\/p>\n

The recipe was, all in all, fairly easy.\u00c2\u00a0 Basically, just cut things and put them in pot and let it all cook for a while.<\/p>\n

So…. how did it taste?\u00c2\u00a0 Meg and I both agreed that it was WAY too sweet.\u00c2\u00a0 Edibile, but too sweet.\u00c2\u00a0 (Which maybe shouldn’t be a surprise given that the article the recipe comes from is Cabbage’s Sweet Side.<\/em>)\u00c2\u00a0 The recipe calls for brown sugar, ketchup, raisins, and a full cup of tomato paste–all adding to the high level of sweetness.<\/p>\n

The soup might work better as a small part of a larger dinner, but when taking center stage, Meg and I agreed that the sweet needs to be take down a notch or two.\u00c2\u00a0 We we next try, we are going to definitely cut the brown sugar and the ketchup.\u00c2\u00a0 Meg also had the idea of adding in some India or Middle Easter spices.\u00c2\u00a0 (I’m so proud of her improvisational thinking!!!)\u00c2\u00a0 I think that with Meg’s spices this dish might be great served over rice–but only more cooking will tell!<\/p>\n","protected":false},"excerpt":{"rendered":"

A week or two ago, the New York Times had an article about some cabbage\u00c2\u00a0 dishes that break the stinky stereotype.\u00c2\u00a0 Meg has been saying for months that she wants to cook more soups, so the cabbage soup recipe seemed like the perfect choice [DDET The NYT recipe can be seen by clicking here.] January […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[48,23],"class_list":["post-220","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cabbage","tag-soup"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=220"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/220\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}