I love all the fabulous fresh produce available during the summer. Who wouldn’t?
This is our 2nd summer as members of a local farm CSA. Every week my wife swings by the farm on her way home from work and picks up a box of fantastic fresh organic produce. We get the addon bag of fresh greens too.
This year we took a trip the first week of July. The nice people at the farm were kind enough to defer our share a week, so when we returned we received 2 boxes. There’s only the 3 of us, my wife, daughter, and myself. We ate a lot of salads that week!
And since it was hot that week, especially for Pacific Northwest standards, and we don’t have a/c, so I just made sure I had something to throw on the grill to round out the salad. It was great, but I do admit that after a few days we were all craving something that did not involve lettuce.
Aside from lettuce greens, there has also been a fair amount of cabbage in our CSA share this year. Green cabbage, red cabbage, napa cabbage…what to do with all that? My wife suggested we make coleslaw, but frankly I don’t want 4000 pounds of that.
Instead I decided to make a quick and easy chicken and cabbage soup. I picked up a pre-roasted chicken, some chicken broth and a can of diced tomatoes at the grocery store, and set out to make a tasty, healthy soup with whatever other things I had on hand.
This is the kind of thing you do can however you like. Use vegetable broth instead of chicken broth, throw pretty much any vegetables you like in the pot, add fresh herbs, add rice or pasta. You can top it with parmesan cheese, or fresh scallions or cilantro or parsley. Really, however you want to alter this recipe to suit your mood or to use what you have on hand, it will all be good.
I had some frozen peas so I figured why not not use them? You can see a zucchini in the picture above, which also came in the CSA share. I was going to put this in the soup but I changed my mind. I’ll do something else with it.
A quick, easy, and delicious chicken and cabbage soup makes healthy meal and uses some of the cabbage that came in our weekly CSA share.
1 cup chopped onion
1 cup diced carrots
1 cup chopped celery
2 tbsp olive oil
1/4 cup dry vermouth or white wine
1 14.5 oz. can diced tomatoes with juice
1 whole roasted chicken
i large head napa cabbage
1 cup frozen peas
Salt & Pepper to taste
Heat 2 tbsp olive oil in a stock pot or dutch oven on medium heat.
Add celery, carrot, and onion to the post and cook, stirring frequently, until lightly brown, about 5 minutes.
Add alcohol and stir. Cook until most of the liquid has evaporated
Mix in tomatoes and cook for a couple minutes, then add the broth and and bring to a simmer.
Add the chicken, cabbage and peas. Cook for a few minutes more. until the cabbage wilts
Salt and pepper to taste.