Happy St Patrick's Day Cabbage

I find it very interesting to see how we Americans take festive or historical days from other cultures and give them our own spin and importance, Cinco de Mayo for example.
Today we celebrate another of these adaptive holidays, St. Patrick's Day. While lots of people will be celebrating with sometimes raucous parades and lots of green beer, some of us frugal types will relish the opportunity to buy some of those "Irish staples"--cabbage, potatoes and corned beef--at their lowest annual prices.

Several years ago, the New York Times carried an article that praised the lowly cabbage and gave some suggestions for using this versatile vegetable. Before we get to the many options I have here on the blog, you might want to check that item out:
http://www.nytimes.com/2011/01/12/dining/12vege.html?ref=dining

For now, I have once again stocked up, buying as many heads of cabbage that I could store in my refrigerator and garage "root cellar." Kept cold, cabbage will stay fresh and ready to eat for weeks, so I can be assured of a supply for salads, soups, and more.

Use the Search box above to find all the many entries for cabbage-containing dishes I have included over the years. Or just go to one or more of the few selected links below:

Cole Slaw
First, whas it probably the most frequent use for cabbage today, cole slaw. The following post includes the non-creamy kind of slaw with no mayo. It's a great piquant side for sandwiches or "casserole" main dishes.
http://frugalfastfun.blogspot.com/2014/03/the-best-cole-slaw-ever.html

 
Maybe this year you could make corned beef sandwiches (on rye of course) with a side of cole slaw instead of the "traditional" corned beef and cabbage that many people really don't like.



Soup
Another old standby for cabbage is as an ingredient in vegetable soups. Here, the variations are endless, and you could start by just adding finely shredded cabbage to your favorite soup recipe, along with the vegetables that need up to an hour of cooking. Use a little if you are trying to introduce your family to this "new" addition and more as you begin to find out how much added good flavor the cabbage provides.

The soup found at the following link is a surprising one if you think of cabbage as only a smelly, slimy side your mother forced you to eat. Here, the combination of squash, cabbage, and onions results in a flavorful soup that will have everyone coming back for seconds. As a vegan option with lots of bright-colored vegetables, it's a nutritious power house as well.
http://frugalfastfun.blogspot.com/2015/03/sweet-and-simple-vegetable-soup.html

This Potato Soup post includes cabbage only down in the bottom list of variations; I think I would move it up to a more prominent place if I were to write the entry again. In fact, I just made the clam chowder variation this week with several cups of finely shredded cabbage included, and it was a winner.
http://frugalfastfun.blogspot.com/2015/02/basic-potato-soup-with-lots-of.html

And then there is this soup, made with lots of "leftover" vegetables and beans. While the recipe calls for just a cup of shredded cabbage, I almost always include at least double that amount. Again, as noted in the comments, this is just a starting guide for making wonderful soups using the foods you have in your kitchen at any given time.
http://frugalfastfun.blogspot.com/2014/05/rainy-day-soup-weather.html

No beans? Then let's try barley as an added, vegetarian, protein boost.
http://frugalfastfun.blogspot.com/2014/05/black-bean-and-barley-vegetable-soup.html



Sides
Not ready for soup? How about this?
http://frugalfastfun.blogspot.com/2015/04/curried-cabbage-and-carrots.html




Well, you get the point. Cabbage is something that can be a great addition to your menus, now or any time of year.  So pick up a head or two and start shredding away!

 

Still to come:  Stuffed Cabbage! With all these wonderful outer leaves, I am ready to spend the weekend preparing several batches to pop in the freezer. Watch for it here on the blog soon.

Sweet and Simple Vegetable Soup

Sometimes, inspiration strikes and the results are even better than expected.

The story of how this soup came to be is far too long for a single blog post. Just know that I was looking to make a flavorful, comfort-food type soup using some of the vegetables I had on hand. If it was healthy and inexpensive as well, all the better.

My root-cellar-garage still held squash, onions, and cabbage, and this somewhat unlikely trio became the base of an amazing soup. Everyone I have shared this with has loved it, even those who didn't believe that they would like something using just these three vegetables. In fact, some of my testers have recommended that I avoid titles like Squash Cabbage Soup, since too many might be reluctant to even try it.

So here is an ungainly named soup that is likely to get compliments from even those most averse to one or more of these vegetables. Combined, they result in an unexpectedly sweet yet still savory flavor; just don't omit the herbs, since they are what is needed to bring this all together.

(Please note: there is a companion post here, in case you struggle with easily preparing butternut and other winter squashes:  Tackling That Hard Shelled Butternut Squash )

NOVEMBER UPDATE:

A friend has tried this soup and found it to be "missing something," so I looked back at it and realized I probably left out one of the most important things about making soup:  Be sure you use enough salt!

It is incredibly amazing how much salt soup sometimes requires. Because there can be great differences in the saltiness of bouillon powders (or stock if you use that instead of the bouillon and water), you may want to increase the amount of bouillon or add more salt. The key with any homemade soup is to taste and adjust, taste and adjust.

Other ideas if you end up with a soup that doesn't quite seem as flavorful as you'd like:

• more salt, especially seasoning salt
• more black pepper
• a dash (or more ) of Worcestershire sauce
• maybe a bit of hot sauce to liven the overall flavor
• for some soups, a teaspoon of sugar or a tablespoon or two of applesauce might add the bit of sweetness needed to bring out the overall flavors

If you are worried about adding too much salt, put a tablespoon or so of the soup into a small bowl and sprinkle lightly with salt. If that brings up the flavor to what you like, then go ahead and salt the main batch of soup. For now, I have added "salt to taste" in the main ingredients list.

Any other thoughts on how you have been able to bring out the best in your soup flavors? Post a comment to share!

You Have to Try It to Believe It Soup

 canola or olive oil
1 large onion, chopped (about 1 1/2 cups)
1 to 2 stalks celery, diced (about 1/2 cup)
2 c butternut squash, diced  (about 8-10 oz)
4 c coarsely shredded cabbage (about 10-12 oz)
2 to 4 c water
1 T chicken or vegetarian bouillon powder (or 2 bouillon cubes)
1 t dried basil
1 t dried oregano
salt and black pepper to taste

1.  Put just enough oil in a large skillet or soup pot to lightly cover the bottom. Heat over medium high and add the onion and celery. Saute until the onion is translucent and beginning to turn golden.

2.  Add the squash cubes and cover the pan. Continue to cook for about 5 minutes more, stirring occasionally.
 







3.  Add the cabbage and about two cups of water, along with the bouillon powder, basil and oregano. Cover and continue to simmer until the squash and cabbage are tender. As the soup cooks, you may add more water to reach the desired consistency.









4.  Taste to adjust for seasonings, adding salt and/or black pepper as desired.

Variation

Use chicken or vegetable stock in place of the water and bouillon powder. Add salt to taste.