SMOOTHIES AND SHAKES (20)
QUICK BREADS (29)
|EVERY FEW MINUTES|
|CHRIS' CABBAGE SOUP|
1 head of cabbage, sliced
1/2 pound bacon, crisply fried (save bacon fat)
2 cans chicken broth
1 can petite diced tomatoes (or blend a can of whole tomatoes)
2 cans black-eyed peas or navy beans (or one of each)
1 polish sausage or kielbasa
4-5 cloves of garlic, pressed (or you can use garlic powder, but don’t use garlic salt)
salt, pepper and spices, to taste
Fry up the bacon in a stock pot, so you can keep the bacon fat to use. Remove the bacon and put aside to cool on paper towels. Get the bacon grease hot as you can, but do not let it smoke.
Have ready the sliced cabbage. Toss all of the cabbage into the hot bacon drippings.
Wait until the cabbage wilts, stirring all the while so that the every piece is coated. When the cabbage is completely wilted (don’t let it burn) pour off any remaining bacon drippings, if desired.
Use 1-2 cans of chicken broth, depending on how much the cabbage cooks down. If it has cooked way down, use one can, but more than likely you'll need to use 2 cans.
Stir in the tomatoes and add the black-eyed peas or navy beans, whichever you prefer.**
Cut the kielbasa in ½-inch slices and sauté in a small amount of olive oil.
When nicely browned, drain the kielbasa and add it to the stockpot along with the pressed garlic.
Crumble the cooled bacon into the stockpot. Season with salt and pepper (not much salt until you taste it, because the chicken broth is salty) to taste and any other spices desired.
If it gets too thick as you’re cooking it, add another chicken broth. When it is hot enough and tastes good, it's ready.
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