I have a group of friends who get together every week of so for an informal potluck . We loosely assign who will prepare the main, sides, dessert, etc. and always come up with a fabulous feast (and as the primary cook in the house I LOVE the ease of making a fraction of the meal!). Naturally, we had to theme our most recent gathering around St. Patty’s. There were corned beef sandwiches, herbed potatoes, sauerkraut dip, soda bread, and Bailey’s and stout cupcakes on the menu but what was I to bring?
I did a trusty internet search for Irish recipes and immediately determined that the Irish are not lucky. Could the diet really consist of just corned beef, cabbage, and potatoes? Blah. Perhaps this is why whiskey is so popular…Then, while at a local market, I tasted an Irish Cabbage Soup. Delicious, easy, convenient, and surprisingly not boring. I had my dish.
I tend to wing it when I cook and if anything can be thrown together with ones fridge contents it is soup. So, here is a general recipe for a large quantity of soup.
- Cabbage Soup Fixings
Irish Cabbage Soup
Yield: a lot
Ingredients
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 6-8 medium potatoes, diced
- 2 cans of ready cut tomatoes
- 6 cups chicken broth (I like Better Than Bouillon)
- 1 head of cabbage, diced
- Salt and pepper to taste
- Dubliner cheese for topping!
Directions
In a large pot heat up olive oil and sauté onion over medium until translucent (about 4 minutes). Add potatoes, tomatoes and chicken broth. Bring to a boil and cook potatoes until they are almost done. Add cabbage and cook a few more minutes. Season with salt and pepper (I think I added some red pepper flakes for heat), serve up and finish with some shredded Dubliner cheese.
And, it cant hurt your luck (or taste buds) to add a light lager to the meal.
Or if you’re sipping wine, what would you pair with this?