February 17 Cabbage Soup Cabbage is a seasonal
food–it can be served in the spring, summer,
fall and winter. The vegetable has been a
hearty food for most of the world’s population
since ancient times. In those days it was
leafy rather than a compact head. It is a rich
source of vitamin C, fiber, iron, calcium and
potassium even though the sulphur content may
cause flatulence. The sulphur does help the
body resist bacteria. The vegetable grows well
in cooler climates and can be stored for
fairly long periods if the heads are in good
condition at the beginning. Cabbage has been
fermented since ancient times in both Eastern
and Western cuisines. Soup can be made with
fresh cabbage or sauerkraut. During these cold winter
days, a bowl of hot soup is good for the
spirit and the stomach. The Sandburg family
grew cabbage and other vegetables in their
backyard garden. August Sandburg spent hours
in his garden after a long day of working in
the railroad blacksmith shop. Mrs. Sandburg
stored many heads of cabbage in the basement
of their home. They could be used to make a
variety of dishes. Saving money by growing
their own vegetables was important to a family
with seven children. Here is a recipe for
cabbage soup: 1 small head of cabbage Remove thick veins from
cabbage leaves and slice the rest. Brown well
in butter and brown sugar or molasses, being
careful not to burn it. Add the water or stock
and season with salt and pepper. Cook for 30
to 50 minutes. Serve very hot with small meat
balls, sausages or meat cubes. The flavor can
be improved by simmering the mixture for
several hours. The soup may be thickened with
flour mixed with a little water. Makes 6
servings |
http://www.sandburg.org |