Liz’s Kabisuppe…A Wintry Cabbage Soup

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Bleak, cold days call for hearty soups made with ease. This recipe, “Kabisuppe” which means cabbage & rice soup originating in Sweden & Norway)) is from my friend, Liz Shenk, owner, with her husband John Shenk, of “12 South Inn Suites” in the 12th South Neighborhood of Nashville.  Liz also cooks up some wonderful dishes from the most simple beginnings. A Cabbage & an Onion are the two main ingredients in this soup. Basmati rice & a generous pinch of Caraway Seed finish it off. With just a bit of work and very little time you will have one heartwarming soup for a wintry evening.

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“How easily happiness begins by dicing onions. A lump of sweet butter slithers and swirls across the floor of the saute pan, especially if its errant path crosses a tiny slick of olive oil. Then a tumble of onions” (Excerpted from the poem “Onions” by William Matthews.)

Liz's Kabisuppe

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Ingredients:

  • 1/2 cup butter/1 stick
  • 1 large onion, cut in large dice
  • 1 medium head of Cabbage, cored & chopped
  • 6 cups chicken broth
  • Generous pinch of caraway seeds
  • 1/2 cup Basmati rice
  • Salt & Black pepper to taste

Directions:

  1. Melt butter over medium heat in a large soup pot. Add in sliced onion and chopped cabbage. Cook, stirring often, until onions are translucent.
  2. Add the chicken broth & caraway seeds. Simmer for 15 minutes. Add 1 cup water if soup gets too thick.
  3. Add rice and cook another 15 minutes or until the rice is tender.
  4. Taste & adjust seasonings.

Notes from Liz: Rice can be cooked separately and added to soup after it is cooked. This will keep the soup from getting too thick.

Eat well, stay warm. Be kind.

“Winter. Time to eat fat and watch hockey…..February, month of despair, with a skewered heart in the centre. I think dire thoughts, and lust for French fries with a splash of vinegar.”    (From: “February” a poem by Margaret Atwood)

“Fergola Sarda Pasta, Lady Peas and Pesto Salad”

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Labor Day is almost here. The day that heralds the end of summer and the beginning of fall…..somewhere. Labor Day here in Nashville heralds our hottest days and nights, hours of watering gardens & lawns or just giving up and letting it all go to seed. Plump ripe tomatoes, the last of the Lady Peas at the Farmer’s Market and at my house absolutely no desire to fire up the oven. Supper has to be short & a bit sassy, using whatever I can lay my hands on…healthy & colorful is always good…a little crunch…a glass of cool white wine. That is truly about all I can deal with.

Enter, stage left….Fergola Sarda. Have you heard of it? I had not until recently when perusing the shelves of Lazzaroli’s Pasta down the street from my house here on Fifth Avenue North. My eyes alighted on a bag of pasta that contained tiny round, lightly toasted looking balls…like giant Israeli Couscous, but not.

Fergola Sarda Pasta

Fergola Sarda is pasta from the region of Sardinia, Italy. A staple in the Sardinian kitchen this little pasta is actually toasted in an oven which gives it a very rustic appearance & homey flavor. Don’t you love a new food find?

Using other ingredients on hand here is my recipe for “Fergola Sarda Pasta, Lady Peas, and Pesto Salad”.

Ingredients I used:

1 cup Fergola Sarda Pasta cooked al dente according to the package directions; 1 cup Lady Peas (a variety of field peas which include among others Crowder peas, Butter beans, use any of these for this recipe) cooked; sliced Cucumbers & Avocados; quartered homegrown tomatoes; red onion slivers; the juice of 1 lemon, sea salt & freshly ground black pepper; freshly grated Parmigiano Reggiano, 1 cup of your favorite homemade or store-bought pesto (1/2 cup for mixing in salad & 1/2 cup for serving) & a splash each of olive oil & white balsamic vinegar

Print Full Recipe Here

Fergola Sarda Pasta Ingredients

When the Fergola Sarda Pasta is cooked al dente & drained, pile it in a serving dish. I used a deep platter. The golden color is so appealing isn’t it? I am just a bit smitten.

uncooked fergola sarda pasta

cooked

Ingredients for Fergola Sarda Pasta Salad

I really like the addition of raw onions to a dish such as this salad, but often not the overbearing strong flavor which can take over the others. Here is my tip for “sweetening the onion”. Put your sliced, diced, chopped onions in a bowl. Toss with freshly squeezed lemon juice. Let sit for about 1/2 hour. Drain and add to your recipe. Taste one. You will be amazed at the way the lemon juice totally takes away the harshness of some onions.

red onions & lemon juice

Cooking Lady Peas for this salad is very easy. I rinse fresh peas & drain in a colander. I then cook them in a saucepan barely covered with water, adding some salt & pepper, a dash of garlic powder & a couple of pats of butter. Bring to a boil, turn to simmer for about 20 minutes or until peas have absorbed some of the liquid. Peas are ready for this salad when you press one between your fingers and it “gives”.  Drain cooked peas in a colander allowing to cool a few minutes.

Lady Peas

Add all remaining ingredients to pasta and toss gently.

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Serve immediately or chill for later. Dollop additional pesto on side of plates when serving as well as a generous grating of Parmesan. “Fergola Sarda Pasta, Lady Peas & Pesto Salad” perfect as is for an entrée, would be a tasty companion to alongside grilled chicken for a dinner party.

Fergola Sarda, Lady Peas & Pesto Salad

Don’t work too hard this Labor Day, summer is fleeting, enjoy it. Stay Cool.