by Tammy Taylor
While visiting with a friend recently she commented that she had been eating lots of cabbage soup lately. Cabbage soup? YUM.
This friend mentioned that cabbage soup was a healthy soup option on her Weight Watchers program. Although I’m not really looking to lose weight I’ve been wanting to try this soup for a while now. Especially during the cold winter months I like to enjoy hot soups & stews for lunch. I’ve started an endless soup regimen where I can enjoy ready-made hot lunches for about a week. I still have lots of dehydrated cabbage in the pantry so I figured I’d incorporate cabbage stew as my soup of choice for the coming week.
Now I used what I had in my pantry which included some dehydrated veggies as well as home-canned tomato sauce from a garden tomato overage. But of course you could use fresh or store-bought items in their place. Today I’ll be sharing what I did. Heck, I’ll even include links to the posts sharing how I dehydrated, made or canned some of these items in case you’re interested in streamlining your own cabbage-stew-making in the future! My adaptable recipe will be included at the bottom of the page.
Rehydrating my Dehydrated Vegetables
I first wanted to rehydrate my veggies as well as cook the raw ingredients. So I brought out a quart of my homemade broth. (it doesn’t matter to me what kind of broth is used but I used chicken broth this time) I brought out my dehydrated cabbage as well as the bell pepper and celery I dehydrated the other day, some red onion, pickled garlic (you remember, from when I shared my Homestead Hack of obtaining small jars for our Christmas baskets!) as well as fresh carrots and some of the herbs that I’ve dried.
I poured the broth into a large soup pot, adding all my dehydrated veggies as well as my chopped fresh veggies. I brought it all to a boil and covered the pot, simmering gently for about 15-20 minutes. Then I pulled the lid off the pot and sampled my cabbage and it was perfect. It still had a slight crunch but was no longer tough.
Finally I poured in my tomato sauce and seasonings and let it all heat through. DONE!
Making A Weekly Endless Soup Pot
Throughout the week I’d just add a can of mixed veggies or beans to allow this soup pot to continue to provide my lunches for the week
Oh, and I monitored the scales throughout the week and although I wasn’t trying to lose any weight the scales did inch downward a few pounds. And c’mon, what woman doesn’t love that?? LOL
I shared with our Facebook Followers that a couple of days later after a particularly busy day RancherMan suggested we just enjoy the cabbage stew for supper that night so I wouldn’t have to cook. Oh yeah baby, I’m all about that!!
So to make the soup more hearty I bumped up the soup pot with chopped sausage & extra veggies such as potatoes, green beans and corn. I served it hot with soft rolls. The stew certainly hit the spot – hot & delicious and now even a hearty enough meal for RancherMan!
So, if you’re looking for a bone-warming meal I’ll share the recipe as I was making it. But in true Texas Homesteader style, it’s always adaptable for your own tastes. Want to make it spicier? Add some sliced jalapenos and maybe a sprinkling of sharp cheddar when you serve it. Rather it be Italian flavored? Omit the Mexican seasonings and add oregano and basil instead!
Hearty Dehydrated-Cabbage Stew
- 3 cups dehydrated cabbage
- 1 qt (4 cups) tomato sauce
- 1 qt (4 cups) broth
- 1 tablespoon dehydrated celery
- 1 teaspoon dehydrated bell pepper
- 1.5 cups chopped red onion (about 4 small)
- 1 cup fresh carrots, cut into chunks
- Salt & pepper to taste
Mexican flavored – season with cumin, & chili powder
Italian flavored – season with basil & oregano
First Rehydrate veggies as well as cook the raw ingredients by pouring broth into large soup pot, adding vegetables & bringing to a boil. Then cover the soup pot & simmer gently for about 15-20 minutes.
Remove lid & test vegetables to see if they are done. If so, pour in tomato sauce and season to taste. Allow the soup to heat through and serve.
My favorite serving option: Season with chili powder & cumin, ladle into bowls and top with sharp cheddar and sliced jalapenos
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