Cabbage Patch Stew

If you're looking for a nice comforting bowl of stew to get you through the cold winter months, I've got you covered.

OR...

If you're like me and live in Arizona and you're looking for a  nice stew recipe to help you PRETEND that  it's winter when in actuality it's close to 80 degrees everyday well into December, then crank the AC and look no further because I've got that covered too.

This recipe takes me straight back to my childhood and is a family favorite.  Except maybe for my sister that threw it up once...maybe not her.....but the rest of us it give it a big thumbs up.

I had been telling The Boy about this recipe for years but had never made it for him.  I figured you can only rave about something for so long without making it before it just kinda gets awkward and kinda starts to sound like a big lie.  Seemed good a time as any to getting around to finally making a pot of it.  After pulling out my grandmas old school typer writer typed bright yellow recipe card, I decided to Google it just to see if other people make it too. 

I was surprised at how many results came up!  But then I started opening them up and one after another they were just all WRONG!

1. Some used kindey beans.....  Nope.

2.I saw lots that used tomato sauce or just canned diced tomatoes.... Hecks to the no!

3.And not a single one mentioned being served with mashed potatoes.  This is just sad

So basically, it's a good thing I'm here to correct such a travesty.  You're welcome.

1.You need to use ranch beans. Yes the ones with the black label that have that tasty sauce

2.Tomato soup is where it's at.  It adds a real richness and silky texture.  Just do it.

3.Serving them with mashed potatoes is a MUST.  Because....

      A.  Mashed potatoes.   Nuff  said

      B. There's just something about the two together that is just amazing.  The key is to make your potatoes true old school "mashed" and not whipped.  I'm not going to include mashed potatoes in the recipe because I (hope) know you can handle that on your own...right?

You want them buttery and on the thicker side....and personally I don't even mind a lump or two.  I like the contrast of the stew with the thick and almost a little dense mashed potato (from not whipping them full of air)  Serve a big scoop of it in the center of your bowl and put a little of each on your spoon and eat them together like so....

And for the love of god, PUH-LEASE do not mix it all together in one giant swirly mess like my cousins used to.  You'll ruin the magic

Cabbage Patch Stew

2lbs. ground beef

1 large onion, sliced

1/2c. diced celery

4 cloves garlic, minced

1 small head cabbage, shredded (looking for about 6 cups)

1 26oz can Ranch beans

2 14oz cans condensed tomato soup

2 14oz cans green beans

Mashed potatoes for serving

Brown ground beef.  Sauté the onions, celery, and cabbage in the fat until softened. Drain off excess fat before adding minced garlic and let cook for one minute.  Pour in soup, beans, and enough water to cover.  Simmer on low for a minimum of 40 minutes, but the longer the better.  Salt to taste and pour in green beans just long enough to warm through as not to break them up into the stew.  Serve with mashed potatoes

Low Carb Chicken Zoodle Soup

If you're looking for all the same great flavors and cozy feelings that come with a big bowl of chicken noodle soup but without the gluten and carb gut....I have exactly that. Chicken zoodle soup!

If you're already following a low carb or gluten free life style you've most likely heard of or even made zucchini noodles before....but if you haven't now is your chance

You can make your zoodles using a julienne peeler, a spiral slicer, or a mandolin slicer

 

Whip up a pot of your favorite chicken soup.  I had some homemade broth in the freezer and emptied out my fridge of all my vegetables that were walking the line of floppy and wrinkly...onions, yellow bell pepper, a little carrot, and celery.  Along with some garlic, diced chicken, and a bay leaf I had a pot of steaming deliciousness.

Since my zoodles were so thin I didn't want to risk throwing them into the pot with the rest of the stuff and risk them turning to mush and losing all their texture

Sooo.....I decided to put a handful of the raw zoodles at the bottom of my bowl and ladled the steamy chicken soup on top and let it sit for a few minutes before I ate it to let them cook a bit without going to mush. It worked out perfectly. Another way you could do it could be to lightly saute them in a pan and then add them to your bowl 

My favorite way to eat my chicken soup is to eat it sort of Pho style with lots of condiments. Here I added sriracha, cilantro, green onion, and a little bit of soy (or coconut aminos)

 All mixed up and delicious

I wish I had bean sprouts on hand too...would have made it even better


I seriously didn't miss the pasta....and I'm not just saying that

Sausage, Cabbage, & Leek Soup

Prepare yourself for some of the yummiest soup of allllll time!

Surrrously.....it's one of my all time favorites

You need.....

1# italian sausage (I use hot), carrots, a small head of cabbage,  onion, leeks, 14 can diced tomatoes (not pictured) garlic, and chicken broth

Shred your cabbage, dice the onion and carrots. and slice your leeks in half and then into half moons

Never used leeks before?  Lemme show you how to clean them

The top parts of the leeks are tough, so cut of all the really dark green parts, leaving the light green and white

Then slice the leek lengthwise down the middle...you'll see that the leek is made up of many layers....which tend to be full of dirt

So slice across into half moons and put them into a bowl full off cold water and swish them around.  The dirt should rinse off and fall to the bottom of the bowl.  Just scoop all the leeks off the top and set on paper towel to drain a bit of the water off

Begin by browning and breaking up your sausage, then add your carrots, onion, leeks, and cabbage. Saute until partially cooked and the cabbage begins to wilt down a bit

Add garlic and season with salt and pepper.  Pour in diced tomatoes and broth and let simmer

You could most certainly eat it right away and it would be amazing......but I actually always purposely make it a day ahead.  

There's something about letting it cool down and sit all together overnight and reheating it that makes it EXTRA delicious!

I've passed this recipe onto quite a few people and some of them have done it in the crock pot with great success.  I myself have never done it this way but if you're a crock pot enthusiast give it a go! 

Sausage Cabbage & Leek Soup

1 # Italian sausage

1 leek, sliced

1 small head of cabbage, shredded

2 carrots peeled and sliced in half moons

4 cloves garlic

14 oz can diced tomatoes

6-8 cups chicken broth

Salt & pepper

Cook sausage.  Add carrots, onion, leeks, and cabbage and cook partially until the cabbage begins to wilt.  Add garlic and seasonings.  If not using hot italian sausage but you desire heat, add some red pepper  flakes.  Add tomotoes and 6-8 cups of broth, depending on how much cabbage and veggies you have.  You want enough to cover.  Let simmer

*Tastes even better if made a day ahead to develop flavors