Sunday, October 19, 2008
Last spring, C received a cabbage seedling at school, brought it home, and planted it in the backyard. A few weeks ago, it was ready to be picked, and although the outside leaves looked a little ragged, the head of cabbage down inside was beautiful!
B likes to cook on the weekends, especially now that the baby is here, to help me out. He decided to use the cabbage to make one of his Grandma G's recipes. Grandma G is no longer with us, but B has great memories of visiting her in Bristol, Rhode Island, and eating her delicious Portuguese home cooking.
We have a couple of different versions of this recipe from different family members, but this is the one we used, and it was delicious--K and C seemed to really like it too (S is not a very adventurous eater, so she wouldn't even give it a try).
Grandma G's Portuguese Soup
1 medium-sized onion, diced
3-4 tsp. salt
1 lb. linguiça (or chouriço, another Portuguese sausage)
2 lbs. or 1 head cabbage, heart removed
2 or 3 cans kidney beans (or 1 lb. dried kidney beans, cooked)
6 medium-sized potatoes, diced
Slice linguiça and cut into bite-sized pieces. Place linguiça, onion, and salt in large soup pan and cover with water. Bring to a boil and simmer for about half an hour. Dice cabbage. Add cabbage and kidney beans to the boiling broth. Add water as needed. Cook cabbage for a few minutes, then add the potatoes. Cook 20-30 minutes.
(B notes that sometimes kale is used with the cabbage or as a substitute.)
This makes a lot of soup, so we put about half in the freezer to save for later!