Here is the link for the recipe on Cosmopolitan Cornbread - cosmopolitancornbread.com/german-cabbage-soup/ The bowls I used and many of the things you see in my kitchen can be found here: kit.co/cosmopolitancornbread/in-the-kitchen
Thank you Constance. This soup looks wonderful. I want to also thank you for being one of my calming RU-vid "friends". I only discovered your channel since the "FarmApron" episode.. And have been watching ever since. God has blessed me by His work through you. :) A Grateful Gal, Debi
To add color and/or flavor, I think you could add carrots, onions, mushrooms, and frozen peas ( add at end). This looks like a fantastic soup! I love the way you cooked down cabbage until it was brown. Thank you for sharing.
I'm not certain how the RU-vid algorithm brought me to your channel, but I'm glad it did. Cabbage, like fennel, has to be one of the great unsung heroes of the kitchen. I would never have thought to make a cabbage soup like that. As I like to say, in my old age, retirement, and the age of Covid, I'm learning to cook. I do a Jewish version of Eastern European sweet and sour cabbage soup (as well as sweet and sour stuffed cabbage in the InstantPot). Bacon is out in this one, but it is a tomato based soup, onion, cabbage, savory herbs and citric acid/sour salt. Anyway, I was snooping around your kitchen. I believe 7 hanging cast iron pans, plus the cast iron pot on the stove. A four burner electric stove at that. I take away that you definitely love cooking. You might wish to invest in an inexpensive induction unit. They are cheap, light weight, easy to store (especially with your shelved white storage unit, and that 5th burner might be a blessing. Our blast furnace central gas burner died an unholy death, and rather that replace the entire stove top, $50. got us a burner for our pasta pot that is twice as fast, and freed up limited stove top surface. And you already have the pots and pans. One small favor for your recipe. Thank you! David
@@richpollard8566 chopped onion, garlic, bay leaves, ginger (fresh, powdered, or gingersnap cookies), carrot. The secret for the sweet and sour is a combo of honey and citric acid (sour salt) and lemon juice. Careful with the citric acid, a little goes a long way, and it is very sour.
I bought three giant heads of cabbage at the farmers market this past weekend. I’m fermenting two half gallons of kraut, making cabbage rolls tonight, and then I’ll try this soup tomorrow!! Thanks for sharing!!
My dad was military. We lived in Germany twice. My husband’s mom is German. His dad was military, too. My husband’s Oma used to make this. (She’s passed now) Sometimes she substituted German sausage for the bacon. And some she added onions or chives. It’s so delicious!
I love this soup and will be making this version soon. My German great-grandmother made one very similar but she added crushed tomatoes, corn and fordhook lima beans and called it End of the Garden Soup. It has been a family favorite. Just found your channel and I’m looking forward to more of your recipes.
oh my gosh, my grandpa had huge menacing chickens like you have at the beginning of the video!! brings back memories....I was always afraid of a pecking attack.
I got chased by my grandmas horrible horrible Rooster when I was about 5. Grandma found me crying and covered in blood from. That rooster. She killed him that day..and while I was happy not to be chased anymore about that guy, the scare of Roosters chasing me has never left me. I'm a 66 year old and lived on my farm for 50+ years, but still afraid of Roosters!
This recipe is perfection! Thank you! Last night, I had a little over half a pound of mild Italian Sausage that had to be used or lose it, so I browned that as well as the bacon and added it in! It was delicious! Normally I make the recipe just as you have it and I absolutely love it, but adding in the sausage was a nice little twist that worked well too! Thank you so much Constance!
Congratulations on another great video full of love, comfort and good ideas. Also, I loved the fabric you used for the apron you wore. Super cute! Thank you for all that you share with the world and God bless you and yours always.
Wow this just showed up in my email and I want to thank you though I will be adding just a little chopped up sausage in this soup to make it more filling
That looked delicious Constance! I love cabbage! That cracked me up about how to take the apron off. I struggled with that for a minute when I got mine! Lol.
Thanks Constance! I love anything with cabbage, delicious and good for you. Could you toast the Caraway seeds and sprinkle them over the top? I love Caraway! Definitely making this recipe...pure comfort food!
That soup looks wonderful! Cabbage is one of my favorite foods! I think I would add a little carrot and a little mushroom to that as well. HAHA who am I fooling I would add carrots and mushrooms to everything if I could! Be Blessed
Had this tonight for Sunday Supper with the family, everyone loved it and had seconds! Except poor Kaylee she was at work and we only saved her the last bowl.
I love fried cabbage but it doesn’t like me-specifically my tummy. I’m going to try this soup anyway because it looks delicious and just maybe it’ll be friends w/my tummy. Thank you!
You have told us a lot about different products you use. Tell us about your knives you use. I would like to know. Love your channel and I can tell you are a wonderful cook!
Thank you Constance for sharing this, the soup looks yummy, can you freeze it cause i am the only one that would eat this. another wonderful video. Cheers
First time seeing one of your videos. I love fried cabbage and really enjoy soups. I was thrown off by mixing cream with cabbage, I'll try to be brave and try it! Around 10 minutes in I was wondering if you were going to use caraway for the German factor. Low and behold you posted it was optional. I am wondering how using it changes the flavor? If you or anyone out there who used it can tell me, I'd woulld greatly appreciate it. I love love the idea of your pretty sugar bowl to use for salt, I may have to steal that idea!
Originally we raised them for meat, but we now just keep them for the compost. They live in rabbit tractors, so they have constant access to clover, grasses and all the good things :)
