A favorite way to use cabbage and to use frozen cabbage in the winter.
This recipe was made in the Vegisode – Visiting the Cabbage Patch and is at the end at about the 20 minute mark.
Tangy Cabbage and Kielbasa Soup
2 tablespoonfuls of olive oil
1 package of Kielbasa cut into half moons
2 cups of onion in a medium dice
2 garlic cloves minced or grated
Optional 1-2 teaspoonfuls of red pepper flake
1-2 tablespoonfuls of your favorite mustard (I would start with one and go from there)
Denise – 1/8 to ¼ cup of apples cider vinegar
2 cups of carrots sliced
1 package of chicken stock
4 heaping cups of thinly sliced green cabbage
*If using frozen cabbage, allow it to defrost enough to be easily sliced. One to two frozen wedges should give you what you need.
Water – enough to cover the cabbage
Salt and pepper to taste
Honey to taste when serving if desired. It mellows the tang.
In a large soup pot set to med high heat sauté the kielbasa in olive oil until the edges are browned. Remove the kielbasa to a bowl. Add a bit more olive oil if necessary and sauté the onions. At this point you can add the red pepper flake or not. When the onions begin to get golden add the garlic. Let that cook for a couple of minutes. Add your mustard and stir it well coating the onions.
Add the apple cider vinegar, this is your tang factor and it deglazes the pan. Add anywhere between 1/8 to ¼ of a cup. Keep in mind when you serve the soup you can opt to stir some honey in the individual servings. This tempers that tang if it is too much. Once all the bits are scraped off the bottom of the pan add the carrots and chicken stock, mix well.
Cover and bring up to a boil then reduce to a simmer. Let the carrots start to get tender about 10 minutes.
Now add your cabbage and water. Cover and bring up to a simmer for about 20 minutes. Check the cabbage for tenderness. Add your kielbasa back in, stir and taste for seasoning adjustment.
This recipe is also great with kale or collards.