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BY ANGELA DAIDONE
NEWJERSEYNEWSROOM.COM
ANGELA IN THE KITCHEN
Corned beef and cabbage will be the popular fare at many tables this week when we celebrate St. Patrick's Day this week. But there are a lot of other uses for cabbage if you're not a fan of the traditional Irish dish, which is boiled in broth.
In fact, cabbage soup became quite a sensational trend for the diet conscious several years ago, and while I personally question its powers of weight-loss magic, I don't dispute the tastiness of this very simple concoction.
I used the following ingredients because that's what I had handy. But please feel free to toss in your favorite veggies, much like you would when preparing a minestrone or classic vegetable soup.
And by the way, thank you kitchenmama for your suggestion that I forego the healthy recipes for once and make something sweet and yummy. I have a dessert on tap for next week's column.For recipe suggestions, you can reach me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or contact the editors at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
WHAT YOU NEED
- 1 can low-sodium chicken broth
- ½ head cabbage, shredded
- 1 onion, chopped finely
- 4 cups water
- 1 large can (28 oz.) diced tomatoes
- 1 clove garlic, chopped
- 2 carrots, chopped
- ½ can peas
- 4-5 white mushrooms, sliced
- 2 tbs. olive oil
- Salt & pepper to taste
HOW TO PREPARE
In a large stockpot, sauté garlic in olive oil (but do not brown). Add all other ingredients, bring to a boil over medium-high heat. Lower heat and cook about 1-1/2 hours until carrots are tender, adding more water if soup is too thick.
Leftovers will stay in refrigerator up to a week.
