Monday, March 19, 2012

Cabbage Soup & Soda Bread

Belated St. Pat's at our house tonight.  I did the easy part (the soup), Chris made the bread in a cast-iron skillet and put on some Susan McKeown, and all we lacked was a Guinness. 

Ed. 3/22/14: Photos added after another St. Pat's with the same meal.

Soda bread:  Chris made this recipe.  It had a great crust and texture and the fragrance filled the whole house.  I wish we'd've melted the cheddar slices on top before eating, but it was plenty tasty with the soup and sliced apple and non-melted Irish cheddar.  Can't wait for another slice for breakfast.

Soup:  I started with this recipe of Heidi's, but ended up doing the following slight variation. Simple, light broth with tender strips of cabbage.

1 medium white onion, thinly sliced
6 cloves garlic, roughly chopped
1/2 a cabbage, cored and cut in 1/2 inch ribbons
1 cup white beans  (don't know what kind I grabbed from freezer, it's all good)
Veggie bullion or broth
Salt, fresh dill, white balsamic vinegar
Olive oil & grated parmesan

Soften the onion & garlic in olive oil over medium low heat. Add salt and 4 cups broth, bring to a boil, add cabbage and beans, simmer until cabbage texture is just right. Add dill and a splash of vinegar, adjust salt. Serve topped with parmesan and a drizzle of olive oil. 

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