by Angel Rodrigues

Created on: September 13, 2008

* Exported from TheRecipeManager *

Cabbage Soup

Source: Self

Description: My take on classic Polish Cabbage Soup

Qty Measure Ingredient
-
1 Large Cabbage or 2 small or medium sized heads
2 Tablespoons crushed red pepper
1 Tablespoon Cracked Black Pepper
1 Tablespoon Salt
1 Large Pot of Water
2 Large Scallion
4 Tablespoon Garlic
2-3 Sticks Butter
1 Large Onion
2 Large Turkey Legs

1 Large Bay Leaf

Instructions: Fill large soup pan up with about 2 gallons of water. Cut up one large head of cabbage into slices and chop again in half. Set aside. Then chop 3 large scallions and put into water, with salt, pepper, garlic, cracked black pepper and crushed red pepper. Add the turkey legs and bay leaf. In a deep saute pan, put olive oil, onion, salt, pepper and 1 stick of butter per batch. When sauted and wilted a bit, then place in the boiling soup stock. Do this until all the cabbage is in the pot. Let the soup come to a boil and then lower to a medium heat. Let cook for 2 hours. Then take a spaghetti large spoon and pull out cabbage adn place in a food processor. Just enough cabbage to fill the food processor tub, not all the cabbage. Process the cabbage until its all chopped up, but not puree. Replace back into soup pot and stir. Let cook for 2-3 more hours. Take out the turkey bones, shred any meat that has fallen off the bone. Remove the bay leaf. Let stand for 30 minutes, to thicken and then serve with thick bread.

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