Monday, November 11, 2013

Cabbages Cabbages YUM, YUM, YUM; Cabbages Cabbages GIMMIE SOME!

So, my final CSA share came with a HUMONGOUS cabbage in it. I LOVE cabbage although nobody else in my house does. Well, I aim to change that! First I made soup, oh lord did I make soup! About 2 or so gallons to be exact and I STILL had cabbage left! Then I made some Caramelized Cabbage with Speck over Cheesy Polenta and I STILL have cabbage left! That last bit i indent to use to make the polenta again because it was just that good! Comfort food at it's finest and perfect for a chilly Fall afternoon. I think you should try them both!

Erika's Fall Cabbage Soup for a Crowd

2-3 Tbs oil (vegetable, olive, whatever)
2-3 lbs Sweet Italian Sausage, crumbled
1 medium yellow onion, chopped fine
4 large cloves garlic
4 large celery stalks, chopped fine
1 red bell pepper, chopped fine
3 large cans tomato puree
1 bottle apple juice (medium sized)
1 head cabbage chopped
1 pound carrots, sliced thin
1 Tbs Italian seasoning
Salt to taste

Saute sausage, onion, garlic, celery and pepper until sausage is cooked and vegetables are soft. Add tomato puree and apple juice and bring to a simmer. Add cabbage, carrots and Italian seasoning and allow to simmer, covered, until cabbage is soft. Salt to taste.

This tastes even better the second day!

Caramelized Cabbage with Speck over Cheesy Polenta

2 Tbs oil
4-5 slices speck, chopped
2 cloves garlic, minced
Pinch dried rosemary
2 Cups chopped cabbage
2 Tbs white wine
1 tsp balsamic vinegar
Salt and pepper to taste

1/2 C polenta
2 Tbs butter
1 Cup chicken broth
1 Cup half and half
2-3 oz cheese (I used cheddar and Gruyere), grated
Salt to taste

For the Cabbage

Heat the oil in a wide, deep saucepan over medium heat. Add the speck, garlic and rosemary and saute until the speck is crispy and the garlic is soft. Add the cabbage, and wine and toss to coat thoroughly. Continue sauteing until cabbage begins to caramelize, adding a little more white wine whenever the cabbage seems too dry. Add the balsamic vinegar and salt and pepper to taste. Serve in a bowl over polenta.
For the Polenta

Add butter and chicken broth to a stock pot and heat to a boil. Add polenta and half and half and reduce heat to a simmer stirring constantly until polenta it soft. Stir in cheese(s). Salt to taste


No comments:

Post a Comment