Soup time!!

Last week I made Turkey and Napa Cabbage Soup.  As if I didn’t have enough cabbage already…this week I got a Napa cabbage in my CSA box.  Every time I make something with a cabbage, I get another one!  Thank goodness this only happens for a few months in the winter-I should be well-stocked for sauerkraut until next winter at this rate!  For those of you that have never seen a Napa cabbage, it’s not like your typical green or purple cabbage.  This cabbage kind of looks like a romaine/cabbage hybrid.  The leaves are long and narrow.  I have seen recipes for Kimchi, which is some kind of Korean fermented napa cabbage, but I didn’t have the spices available to make it, so I found a recipe online for Pork and Napa Cabbage Soup.  I don’t care much for ground pork, so I made mine with ground turkey.  I also skipped the mushrooms.  Luckily I already had everything on hand except for the ground turkey, which I picked up at the store a few days earlier.
Of course, the day I was planning to cook it, I had a lingering headache from the previous day.  I decided I would just prep the veggies that night and then cook it the following day.  I also decided I should open a bottle of wine.  Next thing I know, BAM!! I’m cooking the soup lol!  Sometimes you just need a little push to get things started and then you get into your groove.

The soup was delicious…I’ll be eating soup for days!  At least that means I don’t have to cook for a few days…

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365 days of cabbage

Ok, maybe not that many days of cabbage, but I’m beginning to feel like I might never see the end of it.  I received a cabbage in my weekly CSA at least five times already since January…and I still have two cabbages in my fridge!  I can’t keep up with all the cabbage!  I don’t care much for cooked cabbage by itself, so my options are to make cabbage roll casserole, soup, or sauerkraut.  Yesterday, I chose to make a new sauerkraut to accompany the other three jars of kraut in my fridge.  If you think sauerkraut is only good on sausage, think again! I put that #@*% on everything!  So far, I have made a regular sauerkraut, a brussels spout and cabbage kraut, and Fire Kraut.

Yesterday, I made Ginger Beet Kraut.  I had a small purple cabbage in the fridge and half of a green one, so that’s what went into today’s kraut.  I also had a few beets left from my CSA box a few weeks ago, so I got to use one of those as well.  For anyone that’s never made sauerkraut, it’s SO easy!  Cut up your ingredients, add some salt, mix it in with your hands, let it sit half an hour, put it in a jar, wait a few weeks and PRESTO-you have sauerkraut!  The hardest part is waiting a few weeks to taste test it.  Hopefully this batch tastes as good as the Fire Kraut!