Much Ado About Cabbage

 Cabbage Cabbage Cabbage



Well, St. Patrick's day has come and gone, but one thing remains. All that left over CABBAGE! So, what DO you do with all that leftover leafy somewhat green and sometimes spicy plant? Well, one of our favorite recipes in our home is Cabbage Patch Stew. With just a few simple staples and whatever veggies you might have lurking in your refrigerator drawers.

To make this soup, you need a few items, one of which is MOST important. Rotel Tomatoes. There is a mild variety for the less adventurous tastebuds. Otherwise, the regular spicy and most wonderful can is what I recommend :)

Now once you decide what type of Rotel Tomatoes to use, rustle up 6 frozen chicken tenderloins. Or you can use 12 oz chicken breast. Either will do :) Then toss them in a large pot with 2 tablespoons olive oil.

Now take two of these....

And dice em up....

Then take 1 medium onion and do the same. Then toss the celery and onion in the pot with the chicken. Cover and let cook on medium until veggies are tender. Season with a bit of salt and pepper.

When your chicken is cooked and onion and celery are tender pour in 1 can diced tomatoes, Rotel tomatoes, 3 cups chicken broth (gluten free of course), 1/3 cup ketchup, and 1/2 teaspoon oregano. Bring to a boil, reduce heat to a simmer, then cover.

While your soup is simmering, steam up 3 cups of diced cabbage. Now although steaming the cabbage is not a necessary step, I don't like my cabbage turning into a mushy mess in my soup. I like a bit of crunch.

When the cabbage is nice and tender, stir into your soup. Now drain and rinse one can of kidney beans and stir into your soup. Now, I happened to acquire 25lbs of Anasazi Beans so for this batch I cooked up a small batch of them to add to my soup.

After your soup has simmered for a few more minutes serve up, garnish with a little sour cream or cheese and your set!!!

Recipe for Cabbage Patch Stew

12 ounces chicken breast
2 tablespoons olive oil
2 celery stalks diced
1 small onion diced
1/2 teaspoon salt
dash of pepper
1 can Rotel Tomatoes
1 can diced tomatoes
3 cup chicken broth
1/3 cup ketchup
1/2 teaspoon oregano
3 cups chopped cabbage (steamed)
1 can rinsed kidney beans

In a large pot warm up the olive oil then add the chicken tenders. After allowing them to cook slightly on medium/high heat (about 2 minutes on each side) add the celery and onion. Sprinkle with salt and pepper. Cover and cook until vegetables are tender. Cut up chicken into 1 inch pieces then stir in Rotel tomatoes, canned tomatoes, chicken broth, ketchup, and oregano. Bring soup to a boil cover then lower heat to a simmer. Meanwhile, steam cabbage. When the cabbage is tender add it to the soup along with the drained cans of kidney beans. Simmer for another few minutes then serve.