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Name: Spring Cabbage Soup with Crispy Seaweed
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Savoy cabbage; 3 1/2 c Chopped young spring cabbage; Salt; 1 c Potatoes; peeled and chopped; Crispy Seaweed; Oil for frying; 3 3/4 c Light homemade chicken stock; 4 tb Butter; 3/4 c Onions chopped; Sugar; Salt; 1/4 c Cream; or half-and-half, up

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INGREDIENTS

Savoy cabbage
3 1/2 c Chopped young spring cabbage
Salt
1 c Potatoes; peeled and chopped
Crispy Seaweed
Oil for frying
3 3/4 c Light homemade chicken stock
4 tb Butter
3/4 c Onions ; chopped
Sugar
Salt
1/4 c Cream; or half-and-half, up

Servings

INSTRUCTIONS

The idea of cabbage soup may not thrill you, but just try this one. Use the freshest, greenest cabbage and take great care not to overcook it. Cook and eat, dont reheat! The Crispy Seaweed can be used as a garnish or served separately, as an appetizer. Melt the butter in a heavy pan. When it foams, add the potatoes and onions and turn them in the butter until well coated. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it first if you want to speed things up) and cook until the potatoes are soft. Add the cabbage and cook, uncovered, until the cabbage is just cooked - a matter of 4 to 5 minutes. Keeping the lid off retains the green color. To make the Crispy Seaweed, remove the outer leaves from the cabbage and cut out the stalks. Roll the leaves into cigar shapes and slice across into the thinnest possible shreds with a very sharp knife. Heat the oil in a deep-fryer to 350 degrees F . Toss in some cabbage and cook for just a few seconds. As soon as it starts to crisp, remove and drain on paper towels. Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or just nibble; its quite addictive - worse than peanuts or popcorn! Pur?e the soup in a blender or food processor. Taste and adjust the seasoning. Add the cream before serving. Serve alone or with a mound of Crispy Seaweed on top. MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Airdate: 3/17/98: St. Patricks Day Specialties, classic Irish dishes Recipe by: Darina Allens Ballymaloe Seasons Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 17, 1998

NOTES

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Spring Cabbage Soup with Crispy Seaweed

Savoy cabbage
3 1/2 c Chopped young spring cabbage
 Salt
1 c Potatoes; peeled and chopped
 Crispy Seaweed
 Oil for frying
3 3/4 c Light homemade chicken stock
4 tb Butter
3/4 c Onions chopped
 Sugar
 Salt
1/4 c Cream; or half-and-half, up

The idea of cabbage soup may not thrill you, but just try this one. Use the  freshest, greenest cabbage and take great care not to overcook it. Cook and  eat, dont reheat! The Crispy Seaweed can be used as a garnish or served  separately, as an appetizer.    Melt the butter in a heavy pan. When it foams, add the potatoes and onions  and turn them in the butter until well coated. Sprinkle with salt and  pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it  first if you want to speed things up) and cook until the potatoes are soft.  Add the cabbage and cook, uncovered, until the cabbage is just cooked - a  matter of 4 to 5 minutes. Keeping the lid off retains the green color.    To make the Crispy Seaweed, remove the outer leaves from the cabbage and  cut out the stalks. Roll the leaves into cigar shapes and slice across into  the thinnest possible shreds with a very sharp knife. Heat the oil in a  deep-fryer to 350 degrees F . Toss in some cabbage and cook for just a few  seconds. As soon as it starts to crisp, remove and drain on paper towels.  Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or  just nibble; its quite addictive - worse than peanuts or popcorn!    Pur?e the soup in a blender or food processor. Taste and adjust the  seasoning. Add the cream before serving. Serve alone or with a mound of  Crispy Seaweed on top.    MC formatted & Busted by Barb at Possum Kingdom on 3/17/98    NOTES : Airdate: 3/17/98: St. Patricks Day Specialties, classic Irish  dishes    Recipe by: Darina Allens Ballymaloe Seasons    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,  1998

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 6 Servings

Calories: 131
Calories from Fat: 111 (85%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.7g
Cholesterol 20.3mg		6 %
Sodium 59.4mg		2 %
Potassium 66.7mg		2 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.5g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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