Here in Mid MI we got our first blast of real fall weather - courtesy of Hurricane Patricia. Lots of rian then high winds and dropping temps, got up to 44 today. cold cloudy and gray, what better soup weather?
So I made a big pot of Cabbage soup, old recipe my dad made for years with leftover pork ribs broth. Here is what I used:
2 Pieces Country Style Pork Spare Ribs - brown lightly in pressure cooker (if you like...)
Add:
2-3 stalks Celery sliced on diagonal.
1 Medium Onion cut into small wedges
Salt, Pepper, Mrs. Dash Fresh Parsley what ever you like and have around.
Add a little water. Cover, bring up to pressure, cook 22 Minutes till very tender.
To this add broth - I had frozen broth from spare ribs I did in the summer.
Remover the meat, cool enough to cut up into bite size pieces.
Shred up 1/2 a medium Cabbage, fairly course, add to soup in pot, simmer till moderately tender. Add Qt. Of canned tomatoes, or large can cut up, add meat back in, bring to simmer, heat through.
Quarter and boil potatoes, this time I used red skins to avoid peeling, cook in separate pot of salted water till tender, leave a little under cooked. Then add drained potatoes to soup, simmer to finish and blend flavors, season to taste, and server a big bowl with some fresh rye bread.
Good, hearty meal on a cold fall night!
So I made a big pot of Cabbage soup, old recipe my dad made for years with leftover pork ribs broth. Here is what I used:
2 Pieces Country Style Pork Spare Ribs - brown lightly in pressure cooker (if you like...)
Add:
2-3 stalks Celery sliced on diagonal.
1 Medium Onion cut into small wedges
Salt, Pepper, Mrs. Dash Fresh Parsley what ever you like and have around.
Add a little water. Cover, bring up to pressure, cook 22 Minutes till very tender.
To this add broth - I had frozen broth from spare ribs I did in the summer.
Remover the meat, cool enough to cut up into bite size pieces.
Shred up 1/2 a medium Cabbage, fairly course, add to soup in pot, simmer till moderately tender. Add Qt. Of canned tomatoes, or large can cut up, add meat back in, bring to simmer, heat through.
Quarter and boil potatoes, this time I used red skins to avoid peeling, cook in separate pot of salted water till tender, leave a little under cooked. Then add drained potatoes to soup, simmer to finish and blend flavors, season to taste, and server a big bowl with some fresh rye bread.
Good, hearty meal on a cold fall night!
