Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo
I Love blizzards. When I went out shopping this afternoon the snow was coming down so hard that the flakes were more like micro-snowballs and some were even flower and star shapes. I was so excited I stopped a stranger on Broadway and asked him to photograph my glove and email the photo to me – which you can see he did – aren’t New Yorkers the greatest people on earth??? (okay I am biased on that subject). I was so amazed by these flakes I stopped several people on the street and in Zabar’s to show them. They probably thought I was a nut, but they all praised my flakes and enthusiasm…and then they (the flakes) melted and that was that.
By 6 when I walked Bella the snow had tapered off to almost nothing I was thinking this is going to end up a dud blizzard : ( But here it is 1a.m. and I’m giving Bella her last walk of the day and it’s snowing pretty hard : )
The last blizzard we had I sat in my living room reading three Twilight books (it snowed for 3 days and I read one book each day). It was pure heaven.
In addition to marathon reading, I love to make soup when it’s snowing. BP (before Paleo) I would make hearty bean soups – split pea or lentil, now I make hearty vegetable soups. This one is pretty simple and straight forward and delicious. Everyone who has tasted it has asked for the recipe. If you have a cabbage in your refrigerator, you probably also have everything else you need to make this soup without having to go to the store.
Here’s hoping I’ll wake up tomorrow to a winter wonderland. Happy Snow Day!
Shredded Cabbage Soup
This soup has a very intense flavor. You may want to start with less maple syrup and lime juice and see if you want to work your way up to the full amounts or even add more. Because the cabbage does not cook too long, the soup retains a slight crunchiness if you want it mushy, cook the cabbage longer.
2 tablespoons olive oil
6 cups shredded cabbage
1 1/2 cups chopped onion
2 teaspoons minced ginger (or 3/4 teaspoon ground ginger)
1 (26.46 ounce) box Pomi® chopped tomatoes (or 3 cups canned chopped tomatoes)
2 cups broth (any kind is fine)
2 cups water
3 tablespoons maple syrup
3 tablespoons lime juice
Salt and pepper to taste
Herbs for garnish (chives, parsley, cilantro)
In a 4 quart pot, heat the oil over medium high heat. Add the cabbage, onions, and ginger and cook, stirring, until softened.
Add the broth, water, and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
Add the maple syrup, lime juice, salt and pepper. Simmer 5 minutes longer. Using an immersion blender puree the soup until finely chopped (or put the soup into a food processor or blender).
Pour into bowls and garnish with herbs if desired
Makes: a scant 8 cups Serves: 6 to 8