Food & Drink Magazine

Cabbage & Tomato Soup

By Mariealicerayner @MarieRynr
Cabbage & Tomato Soup 
Today you get two delicious recipes!  One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)
Cabbage & Tomato Soup 
The two go beautifully together! 
Cabbage & Tomato Soup 
The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices  . . .  fennel, cumin and coriander . . . 
Cabbage & Tomato Soup 
Once the onions have softened, you add the cabbage, which should be thinly hand shredded.  I like it about 1/4 inch thick.  That is quite manageable on the spoon and in the mouth. 
Cabbage & Tomato Soup 
Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes.  I use Cirio Polpa Chopped Tomatoes.  They have the nicest flavor. 
Cheddar & Chive Drop Biscuits 
This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden.  If you want to use dried (ugh) you will only need to use half the amount.  The reason I prefer the fresh ones is for the lovely bright color and flavor.
Cheddar & Chive Drop Biscuits  
I am not a huge fan of dried chives, but you can probably tell that already! 
Yield: 7Author: Marie Rayner
Cabbage & Tomato Soup

Small Batch Cheddar & Chive Drop Biscuits

prep time: 10 minscook time: 15 minstotal time: 25 minsSavoury, rich and delicious with the perfect crumb.  Great with soups, stews or even on their own.

ingredients:

  • 140g plain flour (1 cup all purpose)
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TBS very cold butter
  • 30g grated strong cheddar cheese (1/4 cup)
  • 2 TBS chopped fresh chives
  • 120ml buttermilk (1/2 cup)
  • 30g sour cream (1/4 cup)
  • 3 TBS additional grated cheddar

instructions:

  1. Preheat the oven to 230*C/450*F/ gas mark 7.  Line a baking tray with baking paper.  Set aside.
  2. Whisk together the soda, baking powder, salt, pepper and flour.  Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives.  Whisk together the sour cream and buttermilk.  Add all at once to the dry ingredients, and stir together just until mixed.
  3. Drop into 7 equal mounds on the baking sheet.  Sprinkle the additional cheese over top of each dividing it equally.
  4. Bake in the preheated oven for  12 to 15 minutes until risen, golden brown and they test done.  A toothpick inserted in the center of one should come out clean and the bottoms should be golden brown.
Created using The Recipes Generator
Cabbage & Tomato Soup 
The two together make for a fairly healthy, yet hearty meal! 
Cabbage & Tomato Soup 
The soup is beautifully flavoured with buttery soft cabbage. I  like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup. 
Cabbage & Tomato Soup 
Salad yes, but not a soup  . . .
Cabbage & Tomato Soup  
These two are the perfect meal time partners . . .
Yield: 4Author: Marie Rayner
Cabbage & Tomato Soup

Cabbage & Tomato Soup

prep time: 15 minscook time: 45 minstotal time: 60 minsSimple, healthy and delicious!

ingredients:

  • 2 tsp olive oil
  • 1 tsp butter
  • 1/4 tsp each ground coriander and ground fennel
  • 1/8 tsp ground cumin
  • 1 medium onion, peeled and chopped
  • 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
  • 1 tsp  salt
  • 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
  • 1 liter of chicken stock (4 cups)
  • fresh ground black pepper to taste

instructions:

  1. Have all of your ingredients ready before you begin.  Heat the oil and butter in a large heavy bottomed saucepan.  Add the spices along with the chopped onion.  Cook over low heat until the onions have softened and everything is really fragrant.  Add the sliced cabbage and stir all well together to coat the cabbage.  Season with 1/2 tsp salt and some ground black pepper.  Add the tin of tomatoes and the stock.  Bring to the boil, then reduce to a simmer.  Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded.  Taste and adjust seasoning as required.  Serve ladled into heated bowls.
Created using The Recipes Generator
Cabbage & Tomato Soup 
Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes.  The seeds have been removed as well, which I love.  (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.)  Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavor and texture.  Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked.  I quite simply love them.  Cirio is always my tomato of choice.
Cabbage & Tomato Soup 
I am a person who really loves cabbage. It has ever been so.  My mom often made cabbage rolls for us when we were growing up.  I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat.  I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls.  I love taste memories, don't you?
Cabbage & Tomato Soup

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