Cabbagemania!

[missdiane]

Check my Instagram post for the picture of the massive cabbage and onion that FreshDirect brought this morning. The cabbage wouldn't even fit in the vegetable bin so it's cut up in three different containers. I swear they have fun finding the hugest produce to bring me for funsies since obviously I'm a one person household by my orders..

Vegetarian recipes very welcome. LOL.

Comments

[threecee]

I put shredded/cut up cabbage in my vegetable soup.
Start with bottle of salt-free original V8
#10 can of salt free diced tomatoes with or without basil
1 16 oz bag of frozen carrots, peas, green beans, and corn (I like an extra 16 oz bag of corn which makes it sweeter)
Shredded or chopped cabbage Half a normal sized head
Sliced rainbow peppers (frozen) if desired
Lightly caramelized onion diced (can use dried onion flakes, but you have an onion to use up)
One potato cut into chunks if desired, but not required
Couple table spoons of dried parsley flakes (fresh parsley isn't as strong)
Celery salt couple dashes or cut up fresh celery and a little salt
Ground black pepper to taste
add fresh spinach and mushrooms if you want about an hour before the soup is done. Broccoli and cauliflower don't seem to hold up well.
Dried lentils, don't have to soak first, just clean and rinse

Bring to boil and immediately turn down to simmer for about two hours. It should reduce to a thick stew, but still have a decent amount of broth.

If you prefer spicier, substitute black beans for lentils. Either dried beans that have been soaked overnight, rinsed and drained or canned beans drained and rinsed.

Can add brown rice or just just pour soup over cooked rice. May have to add water as the rice will soak up liquid.

You can substitute whole grain macaroni for the rice, but I find it gets a bit mushy when frozen and reheated, so I would freeze without and just add to portion when reheating.

This is an old family recipe measured "by eye", so you can play around with it. The actual recipe other than the V8 and tomatoes is "throw in anything that is in the refrigerator and simmer until done".

[missdiane]

Mmmm, definitely doing this when I get to the last batch of it since I'll need room in the fridge for the leftovers. That should probably be another week or so (the cabbage in the big rubbermaid keeper will stay good for weeks).

I'm not a big lentil fan. I might do small white beans since I like those in pasta e fagioli and I agree about the issues of putting pasta in at the beginning.

I wish I had more freezer room. Right now it's pretty full since I freeze most of my bread products before they go off.

[threecee]

The soup is best after a day or two, but I wouldn't keep it too many days without freezing it. Maybe make a small bath to try it.

So I'm not the only one who keeps bread in the freezer?