Yes, believe it or not… I still have a head of cabbage from the church garden that I need to use. And yes, it is still very fresh, just need to peel of the outer leaf.
I was inspired by an article in the April 23rd issue of Woman’s World for this creation.
I actually started out with the intention of making Creamy Cheesy Jalapeno Soup, but I don’t have cheese in the house, didn’t feel like making a trip to the grocery store, and then remembered the article in the WWorld mag.
So here it is…
Cathy’s Cabbage Soup.
1 onion chopped
Couple tablespoons olive oil
1 large clove garlic
1 jalapeno pepper finely chopped
8-10 cups chicken broth
1 carrot chopped
1/2 head cabbage chopped
1 can cannilloni beans
Salt and pepper to taste
Saute onions, garlic and jalapeno in olive oil about 5 minutes
Add everything else EXCEPT the pasta. Bring to a boil, lower to simmer and cook about 10 minutes.
Add pasta and cook about 10 minutes on simmer until pasta is cooked to your liking.
If you make a large pot like I did, and you don’t have others to eat it, the pasta will swell up in the soup as it sits, so you may news to add water or more broth to the left overs, or have a thick soup. Either way it is good.