Cabbage is known for it's nutritional value and some say it is a good vegetable to eat for cancer prevention, but if you don't particularly like the taste of cabbage, say in cabbage rolls or coleslaw, then you'll find that cooking it in a soup makes it much milder and more palatable.
1/2 small head cabbage, roughly chopped
1 onion, roughly chopped
2 garlic cloves, minced
2 tbsps olive oil
a handful of fresh parsley
28 oz can diced tomatoes
1 quart chicken broth
1/4 cup pearl barley
black pepper to taste
Sweat the onion and garlic in a large saucepan with olive oil. Add the cabbage and grind some fresh pepper in to taste, along with the tomatoes and broth. Bring everything to a boil then stir in the barley. Simmer, covered for 45 minutes or until barley is tender.
Add the chopped parsley just before serving.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!