A very simple recipe for cabbage soup adapted from The Encyclopedia of World Cookery by Elizabeth Campbell, Austrian cabbage soup easy appetizers consists of very few and simple ingredients available in most pantries. In easy healthy recipes, cabbage is shredded and sautéed in bacon drippings and then simmered in chicken or beef stock and thickened with all-purpose flour to make a scrumptious and comforting soup. The dish is seasoned minimally with salt and pepper to allow the natural flavor of the cabbage to stand out. Use fresh cabbage in season for a truly flavorful dish.
When selecting cabbage for use in this recipe, choose those that are firm and compact. The leaves should be bright colored, crispy in texture and look fresh. Avoid cabbage with leaves that are browning or have damage and markings. The head should contain only a few loose outer leaves and should feel heavy for its size. In general, the darker the green of the leaves are, the more flavor and nutrition the cabbage has. Do not buy precut or shredded cabbage. Once cut, the cabbage begins to lose nutrients, particularly vitamin C even if it is tightly sealed and carefully packed.
Before cooking the cabbage, you need to wash and clean it well, take off the hard parts and shred them for making the soup. Use a stainless steel knife for cutting the cabbage; carbon steel knife will cause the cut edges of the cabbage to turn black. Remove any wilted or discolored outer leaves and rinse the cabbage head under cold running water. Drain the cabbage using a colander. With a sharp knife, cut the cabbage lengthwise in half and then into quarters or wedges. Cut the hard or coarse parts from each of the wedges and then slice the cabbage into shreds.
Ingredients: 1 large cabbage, stalk removed, then shredded, 2 tablespoons all-purpose flour, 2 tablespoons bacon drippings, 4 cups chicken or beef stock, Salt, Freshly ground pepper
Warm the bacon drippings in a large skillet. Add the cabbage and sauté until golden. Add the flour and stir occasionally until cabbage is lightly browned. Add the stock and season with salt and pepper. Simmer gently for 1 hour.
To garnish the cabbage soup, you can add a dollop of melted butter or sour cream. You can also sprinkle bacon bits for an even more savory soup. Complementary herbs for cabbage include tarragon, nutmeg, dill weed, and thyme. Serve with some sausages, frankfurters, and toasted bread.