PDP Exclusives by Rebecca

Saturday, October 8, 2011

Lunch Pail: Cabbage and Sausage Soup

Today's submission is from our friend and artist Kim of Ant Farm Studio. Kim is one of the happiest, kindest hearted people the Rosies know. Kim is also the QUEEN of ways to make amazing things in a frugal way. This recipe is no exception, it looks AMAZING. We look forward to more posts from Kim in the future!

CABBAGE & SAUSAGE SOUP
1 large head of green cabbage(chopped)
1 nice large leek (chopped)
1 sweet or Vidalia onion (chopped)
1 good size zucchini (chopped)
1 pkg kielbasa or smoked sausage (cut into small chunks)
1 sm can diced green chiles
1 can pinto beans (with liquid)
1 can sliced carrots (with liquid)
1 lg container Swanson's vegetable broth
5 packets Del Taco hot sauce (or whatever hot sauce you like - Pico Pica is good too)
salt, pepper, favorite herbs to taste if you choose. we don't use salt.

I make this in a tamale pot. (which I have lost the lid to! LOL!)
Dump it all in together, then add water so that everything floats well. The cabbage will greatly reduce during cooking. Cook on medium high til it is simmering good and then reduce to low and simmer til done, about an hour or two. Check it often and taste it often to adjust seasoning :) I serve it with a loaf of French bread or sourdough bread that I have slathered with butter (I use unsalted), wrapped in foil, and heated in the oven at 400* for like 20-30 min depending on your oven.



When it gets really cold and I HAVE time, I make my breads from scratch. My rosemary sourdough is killer by the way and so is my honey bran bread.

**note from the Rosies: We want THOSE recipes, too Kim!**

A little tidbit: If you don't use the sausage, this soup is vegan AND is a great weight loss tool.  Truly, it's the cabbage & beans that do it :)

Kim is the brilliant artist that runs Antfarm Studios. You can find her on Facebook, or shop her Artfire shop. She lives in Yucca Valley with her amazing husband, Larry, and her mother!

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