The fruit (and other) trees are budding, the broccoli is having another go of it, and the long-lethargic brussels sprouts are now pouring it on. The cabbage is looking great too, but what’s that critter that’s eating on it before we can?
Also: making cabbage soup, bolting mustard, the dumbest bluebird in history, setting trellis posts, planting on Veg Hill, and trying to control erosion.
Here’s our recipe for cabbage soup:
Longleaf Breeze Cabbage Soup
- 2-2 ½ chopped red onions
- 32 cups coarsely shredded cabbage
- 1 whole chicken & its broth
- 22 oz chopped vegetables (e.g., corn, beans, peas, etc.)
- 2 red or orange bell peppers
- 1 quart Half & Half
- 1 quart water
- 1 tsp paprika
- 2 tsp minced garlic
- Ground black pepper, to taste
Cut up chicken, place in a large heavy saucepan or Dutch oven, and add enough water to cover chicken. Cook thoroughly on low heat. Remove chicken from pot when cooked, leaving the broth, and separate the flesh from the bones. In the broth, cook onion and peppers. Add cabbage and allow to cook down (takes about 20 minutes). Add remaining ingredients and cook until tender, about 20 minutes.