Thursday, November 27, 2008

Better-Than-Sausage Gravy

(Pulled this recipe for further testing. Sorry guys! It's just not quite right!)

Monday, November 17, 2008

Cabbage Soup

I love cabbage soup. It's easy to make, and warms you up on a cold day. I wish I'd added a handful of barley or brown rice to this while it was simmering, but it was delicious without. We ate it with buttered whole wheat toast.

Cabbage Soup

2-3 T vegetable oil
1 onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
2 carrots, peeled, quartered and sliced
1/2 bell pepper, chopped
1 head small/medium cabbage, halved, cored and coarsely chopped
1 can chickpeas, including liquid

8 cups vegetable stock -OR- 8 cups water and 2 large vegetable bullion squares

a few pinches of thyme, marjoram, and freshly ground black pepper
season salt to taste

In a large pot, saute onion in oil on medium heat until it just starts to soften. Add garlic and cook another two minutes, until fragrant, then add celery, carrot and pepper. Stir another few minutes until the veggies are bright and fragrant, then dump in the cabbage, chickpeas, water and seasonings. Bring to a boil, then turn down heat and simmer, uncovered, for 20-30 minutes.

If you want to add brown rice or barley, just throw 1/2 cup in with the cabbage and make sure they're tender before serving.