Friday, March 29, 2013

Cabbage Soup Extraordinaire

I made this soup on a freezing day. The pancetta enriched the soup so much and made the soup into a hearty meal. You can make the soup vegetarian by omitting the pancetta and use vegetable broth instead.

1 Tbs. Olive oil
1/2 cup diced pancetta or bacon
1 Red onion 1/4 inch dice
6 cloves of garlic minced
4 sprigs of fresh thyme
1 large jalapeño, pepper seeds removed and diced small
1 granny smith apple chopped
1/2 Head Red Cabbage, chopped
6 cups of chicken broth.
Sour cream- optional

In a dutch oven sauté the pancetta with the olive oil until the fat is renderred.

Add the onion, garlic, thyme, apple and jalapeño to the pan. Season with salt and pepper.

Cook 5 minutes on medium low heat until the onion is softened but without caramelization.

Add the red Cabbage and cook until wilted about 5 minutes.

Add the chicken broth and simmer for 45 minutes on low heat until the cabbage is tender and the flavors have developed.

Serve with sour cream if desired.
Serves 4

Recipe, writing and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013

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Finished Slaw

Finished Slaw
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