Saturday, June 28, 2008

C is for Cabbage

Even though I am getting deliveries every other week, the CSA recommends using most of the food within the first 5 days or so. Some can go in the freezer, but I see it as a challenge to cook and eat as much as possible within the first week.

Of course I am going to be out of town the next two nights, so we've been a little more frantic than usual to use the food.

Last night we wanted to use the cabbage and still had some mint left over from the first delivery. Ryan went online and found a recipe called ginger-scented tomato and cabbage soup with fresh mint.

One of the ingredients was alphabet pasta!

We enjoyed the soup a lot. It was steaming hot so we ate outside, where it was much cooler than in my kitchen. All the vegetables still had a little crunch, and the cabbage added some nice texture.

Ginger-Scented Tomato and Cabbage Soup with Fresh Mint
1 head of cabbage
4 ounces small pasta, such as alphabets
2 onions, coarsely chopped
3-5 cloves garlic, coarsely chopped
1 tablespoon butter
2 teaspoons ground ginger
1 small carrot, diced
2 cups diced fresh tomatoes
6 cups vegetable broth
10-15 fresh mint leaves
salt, black pepper and cayenne pepper to taste

Cook the pasta, drain and set aside.
Lightly sauté the onion and garlic in butter until softened. Stir in the ginger and carrot and cook for a few moments; add tomatoes, broth and cabbage.
Cook over medium heat until the vegetables are tender (15-20 minutes).
Adjust seasoning.
Ladle the soup over several spoonfuls of pasta per person.
Season each portion with a sprinkling of fresh mint and serve immediately.

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