Nor’easter Cabbage Soup

 Stuck at home in a storm and I didn’t go shop! The powdered milk is made and chilling. Wild yeast pizza dough is rising and tomatoes on for a long slow stew. Making things with what you happen to have around can push your creativity in delicious directions. This soup has a great sweet and sour flavor. Feel free to throw in some hot pepper flakes.

 Purple Cabbage with Tiny Meatballs Soup:

Half a large purple cabbage 

Onion heavy Mirepoix- enough for an eight quart pot 

2 quarts stock (turkey from thanksgiving in this case)

1 lb. Ground beef

Port or other red wine on the sweet side

Apple Cider Vinegar 

Almond flour 

1 egg

Garlic 

Fresh or dried basil
Oil or left over bacon fat.

 I sautéed the mirepoix in bacon fat till a little browned. Add the chopped cabbage and stir till a bit wilted. Put the stock in there and cook down the vegetables until translucent.

 Meanwhile preheat oven to 375, mix the ground beef with almond flour and egg, add seasoning. Salt/pepper- Basil frozen from your garden if you’ve got it. Line a tray with parchment and roll out tiny meatballs, about dime sized. Bake for 10 minutes.

Add garlic, port and ACV to the soup, salt pepper to taste. Simmer. Add meatballs after veg is translucent and alcohol has burned off. Heat on very low for at least 45 to get some beefy flavor. 

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