Mardi Gras Soup

Mardi Gras Soup

Mardi Gras Soup

Mardi Gras Soup

Someone asked is there really such a thing?  Is this a tradition?  Well, heck…  I thought since its Carnival Season… Why not make a soup that fits the colors of the season and call it Mardi Gras soup.  You can actually use any color combination of cabbage, onions, and peppers and just call it cabbage soup.  However, I would suggest making it this way at least one time.  It just makes for a pleasing color combination and is visually pleasing as well as tastefully pleasing.  The rough chop of the all of the vegetables make this soup feel bold and satisfying all the while being something you can eat and stay in check with a healthy, lower calorie diet.

Olive oil spray

2 heads Purple cabbage

2 heads Green cabbage

kosher salt

coarse ground black pepper

garlic powder

caraway seeds

fennel seeds

5-8 sprigs fresh thyme

1 TBS caraway seeds

1 TBs fennel seeds

cheese cloth and kitchen twine

Olive oil

1 Yellow Onions, rough chopped

1 Purple onions, rough chopped

2 Green bell peppers, rough chopped

2 Yellow bell peppers, rough chopped

3 Leeks, tough outer layer removed, trimmed, cut in half and cleaned VERY well!

Fresh garlic, smashed and and rough chopped

approximately 1/2 cup or more…White wine

1/2 cup chopped fresh parsley

2 gallons home made chicken stock (or more)

2 TBS Kosher salt

2 TBS Coarse ground black pepper

4 Chicken bullion cubes

2 TBS Garlic powder

2 TBS Onion powder

1 TBS Dried parsley

1 TBS Dried thyme

1 TBS Dried oregano

1 TBS Dried basil

1 hefty pinch Red pepper flakes, or more if you like it a little hot.

4 bay leaves

1/3 cup balsamic vinegar

Preheat your oven to 425 degrees. 

Line a baking sheet (in this recipe you may need more than one) with aluminum foil and give a light spray of olive oil spray.  Starting at the core of the cabbage, cut into flat rounds about 1/2 inches thick.  Place the rounds onto the prepared baking sheet.  Be aware that the outer layers of the cabbage are going to want to fall off.  I used the blade of my big knife and the palm of my hand to gently transfer the rounds to the baking sheet.  Spray with a light coating of olive oil, then season with salt, pepper, and garlic powder.  Sprinkle the rounds with the caraway seeds and fennel seeds.  Be aware that these are strong flavors and a little goes a long way.  I happen to really like the flavor of both of the seeds.  Place in the preheated oven and roast until slightly golden, about 25 – 30 minutes.  Don’t be alarmed if the outer edges get a little charred.  It’s okay!  This actually adds to the bold flavor of the soup.  Set them aside long enough to cool so that you can handle them.  When they are cool enough to touch, cut them into 1 – 1 1/2 inch squares.  Notice that I didn’t tell you to core the cabbage.  This is optional….  but the cores soften during the roasting process and are not bitter at all.  However, if you don’t want the core in your soup by all means cut it out. 

Now you can start assembling the soup.  In a piece of cheese cloth, make a little bouquet garni with the fresh thyme, caraway seeds and fennel seeds.  Wrap them up tight  and tie it together with the kitchen twine.  Set aside until ready to add to the soup.  In a large stock pot, pour in enough olive oil to cover the bottom of the pot. When the oil is hot, add the onions, peppers and leeks.  Let them saute’  until golden and fragrant.  Add the garlic, and let it continue to saute’ for about another minute.  Pour in the wine.  Next add the parsley and the bouquet garni.  Add the cut up cabbage and enough stock to cover all of the vegetables.  Add in all of the seasonings from the salt all the way down to the vinegar.  Bring this up to a slight boil.  When it reaches the boiling point, turn it down to medium and let it cook uncovered for about 45 minutes.  It’s possible that you may have to add more stock.  Remember, this is soup and so they vegetables need enough stock to be able to float freely through the pot.  At this point, taste the soup and adjust the seasonings. 

Serve and Enjoy!!!

Cabbage Liked You’ve Never Had It Before

Roasted Purple Cabbage

Roasted Purple Cabbage

Roasted Purple Cabbage

Don’t say you don’t like cabbage until you have had it cooked like this!  I rarely cook cabbage.  I usually use cabbage for making coleslaw and have made some delicious stuffed cabbage but this recipe for roasting cabbage really gave me a new appreciation for cabbage.  Not only was it so delicious but it made a pretty presentation and twirled up on my fork just like pasta.  It was easy to prepare with little effort and is a definite repeat for my dinner table.

Ingredients List:

Olive oil spray

1 – large head purple cabbage

Kosher salt

coarse ground black pepper

garlic powder

caraway seeds (a little is all you need)

fennel seeds (a little is all you need)

Preheat oven to 425 degrees

Line a baking sheet with aluminum foil and generously spray with olive oil spray.  Starting at the core of the cabbage, cut the cabbage into flat rounds about 1/2 inch thick.  Place the rounds onto the prepared baking sheet.  Be aware that the outer layers of the cabbage is going to want to fall off.  I used the blade of my knife and the palm of my hand to gently transfer the cabbage to the baking sheet.  Spray the cabbage with olive oil spray.  Season evenly with the salt, pepper, and garlic powder.  Lightly sprinkle the caraway seeds and the fennel seeds all over.  Place in the preheated oven and roast for about 30-35 minutes.  The outer leaves should have a little char on them and the inner portions of the cabbage should be tender but still firm. 

Serve and Enjoy!!!