I know. I hear you… cabbage soup. WTF!
Seriously though, it’s a great way to use left overs, good for you and excellent comfort food on a cold wintery day. I could easily have added more chilli, but there were others to think of.
It was also an excuse to use up some left overs from a party at the weekend and try out my Tambura Foods haul from the Auckland Food Show: Tumeric Ghee and Bell Pepper Chutney.
The ‘left overs’ was the meat cut from three smoked and slow cooked pork spare ribs. You could easily substitute that with good quality smoked bacon pieces such as Hendersons bacon pieces.
This is a delicious dish with lots of health boosting flavour and ingredients.
Ingredients
2 cups chicken stock 2 courgettes
1 onion 2 heaped tsps Tambura Tumeric Ghee
1 stick celery 1/4 preserved lemon or zest of 1/2 a lemon
2 cloves garlic 1 x tsp Tambura Bell Pepper Chutney per person
1/2 green cabbage salt and pepper to season
1 cup smoked pork, chopped into small cubes, or small bacon pieces.
Method
- Cut the onion in half and slice thinly. Finely chop the garlic, celery and preserved lemon. Julienne or spiralise the courgettes. Shred/slice finely the cabbage,
- Heat the ghee in a large heavy bottomed saucepan over a medium heat.
- Add onion, celery and garlic to the ghee and sweat until the onion is clear and celery soft. Try not to brown the mixture.
- Add the meat to heat and soften the fat.
- Add the stock, preserved lemon or zest, cabbage and courgettes.
- Cook until the cabbage is tender and season to taste.
- Ladle into soup bowls and top with the Bell Pepper Chutney.
Serves 3 piggies or 4 normal people.
Sooooooooo yummy.
Note on the ingredients
I used:
- Locally sourced vegetables from Boric Food Market
- Tambura Foods chutney and ghee
- Chopped meat from the left over smoked spare ribs that had been marinaded for 24 hours in Culley’s Rib ‘n’ Chik’n sauce then slow roasted for 4 hours. Hendersons bacon pieces would probably work well here.
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