We love cabbage. There I said it. We are some cabbage lovin' people. We can't get enough of the stuff. In fact, we love it so much I was able to do an entire collection of cabbage recipes for my friends over at Community Table. (You can find that awesome round up here.)
I do so many things with it, and I'm still always on the lookout for more. It's one of the cheapest veggies in the produce section, and a little goes a long way, so that's nice for our budge too.
This came about because in February, in the Midwest, soup is a must. Well, normally, but we're experiencing some crazy warm, spring-like temps lately. Seriously, it was 70 last week. I was in flip flops. IN FEBRUARY! But, Mother Nature didn't let us forget about winter, because the following day? Yeah, it was 25 with howling wind and snow. Welcome to Indiana. Where you can experience all 4 seasons in 24 hours!
Even with the warmer weather, my brain is still in soup mode though. This one is a great "set it and forget it" meal. You can literally put it on before you leave in the morning, and come home to supper. Add some crusty bread and you're done. Plus, it has a little kick to it that will wake up your tired taste buds.
With Lent beginning this week, this would be a great meat-free option as well. Just swap out the beef broth for veggie and you're good to go.
If you love cabbage as much as we do, this will definitely become a favorite in your house. If you're looking for a new soup recipe, this works for that too. Whatever reason you've got for trying it, you, and your tummy, will be glad you did!
- 1 medium head cabbage, chopped
- 1 (15 oz.) can diced tomatoes, undrained
- 1 (10 oz.) can Rotel
- 1 (10 3/4 oz.) can cheddar cheese soup, undiluted
- 1 (32 oz.) box beef broth
- 1 (15 oz.) can northern beans, rinsed and drained