Different version from the last cabbage soup I made
**Ingredients**
* 1 Qt of Chicken Broth (homemade preferably!) * 1 28 oz can of whole pealed tomatoes * 2 celery stalks, diced * 2 carrots, diced * 1 large sweet onion, diced * 2 bell peppers, chopped up * 2 habanero peppers finely chopped with seeds included (optional) * 3 to 5 garlic cloves, minced (use as much as you like!) * One head of cabbage, cored and roughly chopped but can go as fine as you wish * Roughly 2 tsp of salt – adjust at end of cooking as needed * 7 Qt dutch oven or soup pot (or larger) – I used a 7 qt cast iron enameled dutch oven
**Instructions**
* Dump the tomatoes into a dutch oven on med-high heat using your range (note, I’m using cast iron so adjust heat accordingly) and chop them up with a wooden spoon as you cook them for several minutes * Add the onions, carrots and celery and cook with the tomatoes for several minutes * Add the chicken broth and stir it all up * Add the peppers, hot peppers and garlic, stir it all up again * Add the cabbage and stir until thoroughly combined * Bring the pot up to a boil, then dial it down as far as you need to to have a simmer. Cook for 1 to 2 hours. I stopped after one hour I still have a little bit of firmness to the carrots – which was good for me * Note, in my cast iron dutch oven I was able to dial the temp down to the lowest setting with the lid almost completely covering the pot.
To make the grilled cheese, I did the following: with 2 pieces of white bread put a small bit of butter or margarine spread on one side of each slice. Meanwhile, get your small cast iron skillet (or frying pan griddle you have available) and put temp on medium high on range until pan is thoroughly hot. Put bread slice butter side down, 2 slices of American cheese and other piece of bread butter side up. Put sandwich in pan and cover with a lid (I use a lid from a 3 qt sauce pan). Cook for about 3 min or until the bread is toasted to your preference. Flip and toast covered for another 3 min. I find the lid helps to thoroughly melt 2 slices of cheese effectively.
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Different version from the last cabbage soup I made
**Ingredients**
* 1 Qt of Chicken Broth (homemade preferably!)
* 1 28 oz can of whole pealed tomatoes
* 2 celery stalks, diced
* 2 carrots, diced
* 1 large sweet onion, diced
* 2 bell peppers, chopped up
* 2 habanero peppers finely chopped with seeds included (optional)
* 3 to 5 garlic cloves, minced (use as much as you like!)
* One head of cabbage, cored and roughly chopped but can go as fine as you wish
* Roughly 2 tsp of salt – adjust at end of cooking as needed
* 7 Qt dutch oven or soup pot (or larger) – I used a 7 qt cast iron enameled dutch oven
**Instructions**
* Dump the tomatoes into a dutch oven on med-high heat using your range (note, I’m using cast iron so adjust heat accordingly) and chop them up with a wooden spoon as you cook them for several minutes
* Add the onions, carrots and celery and cook with the tomatoes for several minutes
* Add the chicken broth and stir it all up
* Add the peppers, hot peppers and garlic, stir it all up again
* Add the cabbage and stir until thoroughly combined
* Bring the pot up to a boil, then dial it down as far as you need to to have a simmer. Cook for 1 to 2 hours. I stopped after one hour I still have a little bit of firmness to the carrots – which was good for me
* Note, in my cast iron dutch oven I was able to dial the temp down to the lowest setting with the lid almost completely covering the pot.
To make the grilled cheese, I did the following: with 2 pieces of white bread put a small bit of butter or margarine spread on one side of each slice. Meanwhile, get your small cast iron skillet (or frying pan griddle you have available) and put temp on medium high on range until pan is thoroughly hot. Put bread slice butter side down, 2 slices of American cheese and other piece of bread butter side up. Put sandwich in pan and cover with a lid (I use a lid from a 3 qt sauce pan). Cook for about 3 min or until the bread is toasted to your preference. Flip and toast covered for another 3 min. I find the lid helps to thoroughly melt 2 slices of cheese effectively.