A neighbor stopped by yesterday with a head of cabbage just cut from his garden. Each time I run an errand, I drive past his home awestruck with the bounty of harvest. So, I was gratified, he thought of me. The first dish that came to mind was cabbage and chicken soup.
I love cabbage, whether cooked or shredded raw made into a salad. Last fall I made a Cabbage and Meatball Soup and with leftover cabbage I mixed cabbage and apples as a tasty side dish. Another side dish involved oranges. Needless to say, cabbage is a favorite.
My recipe serves two.
32oz carton of Chicken Broth
One head of Cabbage, cut in chunks
One sweet onion, cut in chunks
1/2 lb. baby carrots
good pinch of celery seed
good pinch of ground sage
good pinch of salt and pepper
1 lb chicken breast, cooked and cut into chunks
Cook chicken in a separate pan for about 10 minutes. Remove from pan and cut into chunks. Set aside two cups of liquid from this pan.
In a separate pan, bring chicken broth to a boil. Add the cabbage, onion and carrots.
Season and allow to cook for about 20 minutes.
Add the two cups liquid from boiled chicken.
Add the chicken chunks to the soup mixture.
Allow enough time to re-heat the chicken and it is ready to serve.
Compliment with toasted baguette.