Tuesday, October 20, 2015

Rec: Microwave Cabbage Soup

4 cups green cabbage, chopped or shredded finely
3 tablespoons unsalted butter or margarine
2 onions, chopped (I use Vidalia sweet onions)
1 bunch scallion, chopped (green & white parts,
reserving some of the green for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar
2 (16 ounce) cans chicken broth or vegetable broth
1 cup skim milk, warmed
1 cup shredded carrot (approx 2 carrots)

You will need a deep, heavy microwave safe cooking dish-
such as a round Corningware casserole (no lid). Put butter
in casserole and heat for 40 seconds on HIGH heat (or until
melted). Add cabbage, onions, scallions, salt, pepper, and
sugar. Cook on HIGH 4 to 6 minutes. Add the broth and
cook on HIGH another 15 minutes. Add the warm milk
(I remove the soup from the microwave and heat up the
milk for 1 minute or so in a glass measure). Stir in the
carrots and return to the microwave to heat on HIGH
3 to 4 minutes. Test for seasonings- add more salt, pepper,
or sugar if needed to suit your tastes. You may need to
adjust cooking times for your microwave- if cabbage is
not tender enough yet, keep microwaving in 3 to 4
minute intervals on HIGH, stirring, until veggies are
cooked to your liking.

Serves 4 to 6
Refrigerate remainder
Reheats in the microwave

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