Wednesday, June 1, 2011

Cabbage and Zucchini Soup

Cabbage and Zucchini are the marriage made in Heaven for cabbage lovers. You need a food processor, or you need to be the best knife in the West. I have a food processor. I discovered that eating cabbage—as in slaw—was impossible for me after I got my dentures, so the answer was easy, make it similar to slaw but soften the cabbage so that it could be eaten more easily. Softening anything, generally, means cooking over heat…yummy, and it is, fresh and yummy!

3 tbsp olive oil
1/3 cup white wine
1 head cabbage (green)
2 zucchini
1-6 oz can condense milk
1-6oz can of water
3 cubes chicken bouillon
1 tsp onion salt
2 tsp garlic powder

Prior to cooking, quarter the cabbage and slice the zucchini so that they will chop more easily in the food processor. Chop them to a fairly fine consistency.

Over medium-high heat in a Dutch oven, heat oil. Add white wine and allow to cook, burning off alcohol, add cabbage and zucchini and gently sauté for 2-minutes or until all bits have been lightly warmed. Reduce heat to medium, add milk plus on can of water, bouillon, onion salt, cumin, and garlic powder, cook thoroughly (approximately 15 to 20 minutes), and serve. The soup tends to thicken naturally.

Note: If you prefer fresh onions instead of onion salt, add the onion to the food processor. For a different flavor, instead of cumin, use ½ tsp of sage.