Posts from Michelle

Last week or so, I mentioned that I’d gone to the local farmers market and one of the things I brought back was an enormous cabbage. Now, you know I had to do something with it. One evening we made fish tacos, which require coleslaw – yum. But that doesn’t take much. I had previously considered stuffed cabbage, but that head was bigger than MY head – and not as many tender leaves. So, I took the biggest knife I had and cleaved it in half. Still gigantic! I called my Mom and she said she’d love to have half. I’d told her of the coleslaw I had planned and that I might add it to a soup. She said, “Oh, cabbage soup is really pretty good.”

Wait isn’t there a ‘Cabbage Soup Diet’? Google it! Why yes, there is. As I read through the recipe, I thought, “Heck, this is just a veggie soup – nothing special here.” By nothing special means, nothing ‘diet’ about it, so the guys might even eat it. (NOT !) Ok, I’m game. I drug out my biggest pot, an armload of veggies and set to work.

This came together so fast and smelled so good – I highly advise trying this. Even if you aren’t on a diet, it’s just good and healthy.

Cabbage Soup: You’re gonna be healthy or else!

Step 1:

1/2 Head of Cabbage, chopped

2 Yellow Onions, chopped

2 – 3 Garlic cloves, chopped

2 Green Peppers, chopped

2 cans Diced Tomatoes, chopped

3 Medium Carrots, chopped

1 – 10oz container of Mushrooms, chopped

3 or 4 long stalks of Celery, chopped

1 – 48oz Can or jug of V-8 Low Sodium juice* (or veggie broth)

and the seasonings listed below

Step 2:

Chop the onions, celery, carrot, garlic and sweat them in the soup pot. No, you won’t need oil, these veggies will have plenty of juice in them as it is. After they’ve had their head start, add the tomatoes, and V-8 (or broth).

Step 3:

Toss in that cabbage and mushrooms. I used two different kinds, white buttons, and baby bellas, since I had them from another recipe. I like Baby Bellas because the give a meaty flavor to things. So I used half and half. (Yes, I know we just lost Terry – he hates ‘shrooms)

Step 4:

Add the seasonings. When I looked up the recipe I saw a slew of tasteless diet versions. Then there was a lady touting her own blend of spices for it. Hmmm. What could it be? Well, I can’t wait to order it, and I know that somewhere they have to post the fine print. I looked it over and came up with this…

Seasonings:

½ tsp Garlic Salt

¼ tsp Onion Powder

1/8 tsp Tomato Flakes (or minced sundried’s)

½ tsp Paprika

1/8 tsp (or a pinch) Cayenne Pepper

2 tsp Nutritional Yeast 

OK, ‘nutritional yeast’? Well, the pre-packaged mix listed ‘yeast extract’. Which is Vegimite or Marmite. Neither of which I’ll find locally, at least I don’t think so. We don’t have a big enough Australian contingency here to warrant ‘Vegimite Sandwiches’ being on any menus. However, I do have nutritional yeast here. It’s like vegan fairy dust. It’s hard to describe, but it makes things taste ‘cheesy’ – which is never a bad thing. It’s cheap and easy to find at any health food store. Go get some.

Step 5:

There is no step 5 ! You’re pretty much done. – Cover it and let that cauldron simmer for a couple hours on low. Don’t add salt to it. We’re going for low salt, diet friendly eats here. If you have ‘Spike’ seasoning (a no-salt veggie alternative) add it to your bowl as needed.

Let it cool, ladle into containers. Set a couple in the fridge, and stock the rest in the freezer for later.

Forget that Lean Cuisine, add a salad and some saltines – not Fritos! – and this is so low cal and healthy I can’t even calculate it !

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