I have taken a few weeks off, but no worries I have a lot of fun to come. Stay tunes tomorrow for a fun St. Paddy’s Day recipe. It is that time of year again where I see cabbage at the local grocery store and decide to buy one with no plans of what to do with it.
Ahhhh the small but mighty head of cabbage. Once cut, it grows into a forrest of greens that is useful for large batches of multiple recipes. In this case I decided to go with a chicken cabbage soup and a traditional creamy cole slaw. The cole slaw was actually adapted from the recipe on the back featuring pretty basic ingredients. I added a kick of Sriracha (about a tbsp) and used half greek yogurt and half mayo in the dressing, both which I highly recommend.
The “dump” soup was a result of an impulse buy of cabbage in honor of St. Patrick’s Day so I used ingredients I had at home. First searing carrots and celery in a pot, then adding the a few cloves of garlic. Then I added a can of crushed tomatoes and chicken stock I made a few weeks prior from the bones of a roast chicken. At that time I added the cabbage and let simmer about 15 minutes before adding the chicken which I poached in the liquid until cooked through before pulling into smaller pieces. As I recall the only other addition was salt and pepper.
6 by 6 Klinger Cooking 