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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, December 28, 2007 Cabbage patch soup seasonal winner By Judyrae Kruse Herald Columnist When you factor in this, that and the other, what to fix for dinner can sometimes be a real dilemma. Especially at this time of the year. The solution? Simple. Soup for supper. And Everett cook Bridget Bishop knows just exactly which potful to prepare. "I know you've printed the recipe for cabbage patch soup umpteen times," she writes, "but I lost it when I moved, along with ALL of my recipes!! Could you please run it again?" Certainly. Of course. So here we go: Village Restaurant cabbage patch soup 1 pound ground beef 1 can (16 ounces) chili with beans 1 can (about 14½ ounces) diced tomatoes, undrained 1 large onion, coarsely chopped 2 large carrots, sliced ½ bunch celery, diced 1 head green cabbage, chopped 1 tablespoon chili powder 1 tablespoon paste-style beef base or about 8 teaspoons instant beef bouillon 1 tablespoon seasoned salt 1 teaspoon pepper 2 quarts water Salt to taste In large soup pot or kettle, combine beef, chili, tomatoes, onion, carrots, celery, cabbage, chili powder, beef base or bouillon, seasoned salt and pepper; saute until vegetables are soft, about 5 minutes. Add water, bring to boil, reduce heat and simmer 1 hour, stirring occasionally. Season with salt and ladle into bowls. Makes about 1 gallon. Note: The last time we reprinted this recipe, in a Dec. 11, 2006 Forum column, a lot of us were without electricity, and had been for days on end. So we revised the directions to include other cooking mediums. Since they're handy, we'll include them: Wood stove: Prepare recipe as directed, putting soup pot over hottest part/shelf of wood stove to start cooking. When vegetables are soft, water is added, and the soup comes to a boil, cover and simmer (dragging pot to cooler surface, if necessary) for 1 hour, stirring occasionally and continuing to slide or lift pot to cooler/hotter area as necessary to maintain simmer. Camp stove: Prepare as for stovetop version, adjust heat as necessary, and cook soup with lid on. Crockpot: Crumble beef into crockpot; add all ingredients up to the water. Stir gently but thoroughly to combine, then stir in water. Cover and cook on low 8 hours. The next Forum will appear in Monday's Time Out section.

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