Cabbage in Soup
I make a lot of soup and cabbage is one of the essential ingredients in my base vegetables. So with any winter (or any other season, if you are like me), cabbage is a soup staple.
I sautée chopped onions, garlic, cabbage, peppers, celery, carrots, with a bit of salt to bring out the sweetness of the onion & peppers. Although cabbage is not one of the most common of the aromatics, it lends a wonderful flavor to soup as well as being nutritious and a good source of vitamin K, needed for healthy bones, protein formation & blood clotting. Thyme and bay leaves are also essential to my soups, as is a mixture called
Bryannas vegan chicken style broth-powder, although I often also add a spoonful or two of a powdered pepper gravy base as thickener.
There are soups called 'cabbage soup', although it is usually not the main ingredient in my soups. Cabbage soups tend to be mostly cabbage & tomatoes in my observation, but having not made soup with cabbage as it's main ingredient, I cannot attest to the deliciousness of any one such recipe, however there are a few that look pretty good on the recipe websites that can be found online.
Corned Beef & Cabbage was my signature meal as a teen, taught by my mother
I have not made real corned beef in years, since I no longer eat meat and my husband didn't seem to crave this very salty dish, so I won't belabor the point with a recipe. They are abundant on the web, anyway. But it uses a lot of cabbage and I must say, the taste of cabbage soaked with the corned beef brine was my favorite part of this dish.
I have since learned to make a seitan equivalent, but again, recipes are abundant on the web. My point is, lots of cabbage, which is delicious with the brine flavor it soaks up during the cook.
