Emotional Cabbage
There’s a French term of endearment, mon petite chou, which translates to “my little cabbage” and implies “my little darling.” It’s a funny expression. I don’t think of the darlings in my life as cruciferous vegetables, but then again, I’m Southern, so if it’s edible, I will use it as a sweet nothing. But we’re not talking about any vegetables. We’re talking about cabbage, the star of the patch, the amazing heavyweight head.
It cannot be denied—cabbage is a compact powerhouse. Its versatility is unmatched. Cabbage is a stupendous representation of a near-perfect food. In addition to being delicious, it has been proven to prevent Type 2 diabetes, fight certain types of cancer, and has anti-inflammatory benefits that help support digestive tract health. I try to stay away from fringe nutrition, but lately, there’s been a lot of press suggesting that stomach health affects brain health. We all know that we need to step away from processed foods to help heal our digestive tracks. Fermented food is key to the healing process, and once again, cabbage is the way to go. While someone has to be below average for you to be above average, today I am doing my part to right the wrong of polish and dumb blonde jokes everywhere.
I am making my version of a polish soup called Kapusniak (“Kah-Pus-Knee-Ack) filled with potatoes, cabbage, and sausage. It’s hearty and chunky, and the interplay of shapes, colors, and textures makes it so inviting. With the weather plummeting 30 degrees overnight, hearty soup feels so comforting on cold days and nights. Whether the reason is psychological, anthropological, sociological, or all of them together, soups will be in constant rotation in my home until the temperature reaches 80°F again.
I vow not to remark about anyone’s vegetable intake or count the number of slices of bread inhaled on a given day. We are all adults, responsible for ourselves and our health destinies. Dinner should be delicious and conversational, not confrontational, and you can feel better knowing a bowl of this soup has over half the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more. My mon petite chou David and I will be supporting each other’s emotional cabbage tonight by faceplanting ourselves into the first bowl of the season. And if you are smart, you will, too.
Kapuśniak (Polish Cabbage Soup)
INGREDIENTS
- 1 pound hot sausage (meatball cooking directions also included)
- 3 garlic cloves minced
- 1 medium onion diced into ½ inch pieces
- 4 cups potatoes peeled and chopped bite-size (I used 2 large russet potatoes)
- 8 cups chicken stock
- 1 ½ teaspoons kosher salt
- 1 teaspoon caraway seeds
- ½ teaspoon freshly ground black pepper
- ½ head of cabbage thinly sliced into strips
- 2 teaspoons fresh thyme or ¾ teaspoon dried thyme
- Garnish with Parmesan cheese, if desired
INSTRUCTIONS
- Cook and crumble the sausage in a large pot, over medium-high heat.
- Add the garlic and the onions and sauté until softened and fragrant.
- Add the potatoes, chicken stock, salt, and pepper and bring to a low boil for 10-15 min.
- When the potatoes are almost tender, add the cabbage and thyme. Stir to wilt the cabbage.
- Let cabbage soften for 3-5 min before serving.
- Top individual bowls with the desired amount of Parmesan cheese.
Meatballs
Form sausage into small bite-size meatballs. Cook in a 350°F oven for 20 min. Add cooked meatballs to a large pot with garlic and onions and continue to follow directions. For a spicier soup, I suggest crumbling sausage instead of meatballs. This recipe can easily be doubled and freezes well. Do not add Parmesan if freezing.
