Mick Telkamp

Mick Telkamp

cabbage soup
Cabbage soup is your garden in a bowl.

Cultivated for thousands of years, cabbage is among the most versatile vegetables when it comes to cooking. Be it kimchi, sauerkraut, coleslaw or corned beef and cabbage, this hearty winter crop is an easy “go to” when fresh vegetables choices are limited. I like it pretty much however it is served, but when it comes to comfort food on a dreary winter day, nothing beats a hot bowl of cabbage soup to warm those chilly bones.

Cabbage Soup

3 strips bacon, chopped
1 ½ cups onion, chopped
2 stalks celery, chopped
1 teaspoon celery seeds
1 teaspoon pepper
1 1/2 teaspoon salt
½ large head of cabbage, chopped
2 carrots, chopped
2 cups potatoes, peeled and cubed
2 tomatoes, chopped
32 ounces chicken stock
2 cups water

In a heavy pot, cook bacon until the pink fades and add onion, celery, celery seeds and salt.

Continue to cook until onion becomes translucent, then add cabbage, carrots, potatoes, tomatoes, chicken stock and water.

Bring to a boil, then cover and reduce heat to simmer 2 hours.

Add salt to taste and serve hot.

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