Seasea suggests

Food seems to have a season of its own. I find foods associated with fall tend to be hearty and concentrated in nutrients such as this kale and cabbage soup that has been a family favorite of my sisters for many years. It is loaded in vitamins it is nourishing it contains fluids through the hearty beef stock and it is a balanced meal that will provide energy.

  • Kale and Cabbage Soup
  • Ingredients:
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/2 head cabbage, chopped
  • 1 “bunch” kale (about 9 cups Raw), torn
  • 4 carrots, thickly sliced
  • 2 cloves garlic, minced
  • 2 quarts beef stock
  • 2-15 oz cans navy drained, rinsed
  • 1-28 oz can tomatoes,diced
  • 1 teaspoon dried rosemary
  • 2 teaspoons black pepper
  • 2-4 dashes hot sauce
  • 1 teaspoon salt
  • Directions:
  • In large pot place oil. Turn heat to medium and add chipped onion.Sauté for five minutes. Add cabbage and carrots. Cook over medium heat for an additional ten minutes. Add garlic and kale. Cook for an additional ten minutes.
  • Add stock, tomatoes, navy beans, and seasonings. Bring to boil. Then reduce heat to low and let simmer for two hours.Serve with A slice of crusty bread. Refrigerate any leftovers. You will find the soup is even better on the second day.
  • Cabbage and kale soup
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