Swedish Cabbage Soup
This is some seriously good food. It shouldn't be. It defies logic, physics, and God. I'm going to include two versions here--the turkey meatball version and the bacon version. The bacon version is a lot easier, but less of a complete meal.
(A note on bacon: I've taken to freezing bacon by wrapping it in a long piece of tinfoil and then using one or two pieces here and there as flavoring, or on special occasions.)
2 strips uncooked bacon
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1/2 lb. ground turkey, olive oil
1 head green cabbage
2 Tbsp dark corn syrup
Chicken broth
Bay Leaves
Cook the bacon strips in the bottom of a big stew pot. If they make a LOT of fat, pour some of it out, else let it be.
Dice cabbage into thin strips and saute it on top of the bacon for 2-3 minutes. (If you are going the turkey route use 1 Tbsp olive oil instead of bacon fat.) Add corn syrup, stir, and leave to reduce for 15 minutes, give or take. Some browning on the bottom is great.
If you are going the turkey route, take this 15 minutes to make teeny little meatballs. Think olive sized. Little guys. Takes forever. I've only done it once. If you are going the bacon route, sit back and relax, or go do some dishes or something.
When the cabbage has cooked for 15 min, add the chicken stock and a couple bay leaves. Bring to boil, reduce heat to low, and simmer 10 minutes.
Drop in the meatballs (or not) and simmer for another 10 minutes.
Remove the bay leaves. If you used bacon, you can leave it in there to keep flavoring the leftovers, or you can pull it out. It tastes terrible. Give it to the nearest carnivorous quadruped. They are not so discriminating.
Season with salt and pepper at table.
(A note on bacon: I've taken to freezing bacon by wrapping it in a long piece of tinfoil and then using one or two pieces here and there as flavoring, or on special occasions.)
2 strips uncooked bacon
0r
1/2 lb. ground turkey, olive oil
1 head green cabbage
2 Tbsp dark corn syrup
Chicken broth
Bay Leaves
Cook the bacon strips in the bottom of a big stew pot. If they make a LOT of fat, pour some of it out, else let it be.
Dice cabbage into thin strips and saute it on top of the bacon for 2-3 minutes. (If you are going the turkey route use 1 Tbsp olive oil instead of bacon fat.) Add corn syrup, stir, and leave to reduce for 15 minutes, give or take. Some browning on the bottom is great.
If you are going the turkey route, take this 15 minutes to make teeny little meatballs. Think olive sized. Little guys. Takes forever. I've only done it once. If you are going the bacon route, sit back and relax, or go do some dishes or something.
When the cabbage has cooked for 15 min, add the chicken stock and a couple bay leaves. Bring to boil, reduce heat to low, and simmer 10 minutes.
Drop in the meatballs (or not) and simmer for another 10 minutes.
Remove the bay leaves. If you used bacon, you can leave it in there to keep flavoring the leftovers, or you can pull it out. It tastes terrible. Give it to the nearest carnivorous quadruped. They are not so discriminating.
Season with salt and pepper at table.
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