The Finger Lakes Region of New York State produces some of the best cabbage that I have ever tasted, but earlier this summer, we received plenty of rainfall and the planting of the cabbage plants was delayed in some fields due to the wetness of the fields. Even now, there are still some cabbages left to be harvested before they freeze.
Several weeks ago in jest, I posted a picture on FB as to how I bought a whole truck load of cabbages right out of the field and that I was bringing them to the annual turkey fry in Venetia, Pennsylvania to pass out as favors for the Thanksgiving feast. Well, you should have heard the outcry from the Venetia book club ladies: “You’re not going to stink up our neighborhood with those cabbages.” “Fried cabbage? You had better be looking for another place to stay!”
In defense of all of the cabbage growers in the Finger Lakes and in defense of my culinary skills, I developed this recipe for slow cooked cabbage soup. Jeanette and I rate it a 4.5* on the scale of 1-5; but you be the judge.
INGREDIENTS FOR CABBAGE SOUP
* 1 – 5 QUART CROCK POT
* 2 – 15 OZ. CANS TOMATO SAUCE
* ½ MEDIUM HEAD OF CABBAGE CUT UP
* 1 – LARGE ONION
* 2 – RIBS OF CELERY
* 1 – 1 1/2 LBS. GROUND BEEF
* ¼ CUP OF KETCHUP
* 1 – TABLESPOON OF BROWN SUGAR
* 1 – TEASPOON SALT
* 1 – TEASPOON BLACK PEPPER
* 2 – BEEF BOUILLON CUBES DISSOLVED IN A LITTLE HOT WATER
* ENOUGH HOT TAP WATER TO FILL THE CROCK POT TO THE TOP!
We grow our own tomatoes, so I substituted two bags of our frozen tomatoes from the freezer for the two cans of tomato sauce. I cut up the cabbage and the onion, and the celery with a rather large kitchen knife. The ground beef was browned in a pot on the stove before I added it to the crock pot. I do not drain any liquids off the ground beef since ground beef is going for nearly $5 a pound and I’ll be darned if I am going to pour anything down the drain!
Add all of the seasonings to the crock pot including the two bouillon cubes dissolved in a little hot water. Then fill the crock pot to the top with hot water from the tap. The order of ingredients doesn’t matter but I always put a liquid in the bottom of the pot when I start and then turn the crock pot on high for two hours to get everything up to temperature quickly. Cook for 12-14 hours on medium or low depending upon how you like your vegetables cooked. Stir occasionally.
On a cold winters night, add some crusty rolls with plenty of butter, and you will come back for more! And I guarantee that we didn’t stink up the house before, during, or after we ate this delicious soup!