I don’t know about you but I have already been thinking about the plants I am going to put in my garden this year. It might have had something to do with the warm February we had but them mother nature had a different plan and decided we really needed another foot of snow. If nothing else it was absolutely beautiful around here.
I literally made this soup because I had a hunk of cabbage left in my fridge since harvesting it in from my garden sometime in the Fall or Autumn whatever you call it. I needed the space but I would never throw away perfectly good food. It’s not in my nature to waste but we don’t really eat a lot of cabbage but I grow enormous ones and they last once wrapped in plastic wrap for a VERY long time.
Believe it or not I still have some red and yellow onions, shallots and garlic that we are still using from my garden. If you have never grown any vegetables or herbs you should try; at least grow some herbs in a pot, or a patio tomato. It doesn’t have to be hard or time consuming a little soil, sun and water and you are good to go.
Cabbage Soup with ingredients on hand
2 stalks Celery – diced
2 Carrots – peeled and diced
2-3 Tomatoes – chopped
1 large Onion – diced
Head of Cabbage – chopped
2 cloves Garlic – minced
1 cup Edamame
2 tablespoons Tomato Paste
1 Bay Leaf
Kosher Salt & freshly cracked black Pepper – to taste
Sriracha – to taste
Chicken Stock – enough to cover veggies
In a slow cooker I chopped and added it to the pot, set it on high and left it for about 4 hours.
You can make it on top of the stove as well using the same method.