I thought I would be festive and try this soup for the upcoming St. Patrick's Day. To get my kids to eat it I told them this is what Leprechaun's ate and called it Shamrock Soup. Mostly, the kids just ate the sausages and potatoes out of it, but oh well.
I thought it was great, but I love cooked cabbage! It made the house smell really wonderful! The apple cider vinegar at the end made the soup seem like it would taste kind of sauerkraut-y. It didn't really, but it was so good! I had ahem, multiple helpings. Rustic Irish Potato and Cabbage Soup Recipe Recipe from HERE
2 tablespoons olive oil
onion, peeled and cut into chunks
4 cloves garlic, chopped
1 1-pound head
of green cabbage, cored and sliced thin (I put mine in the food processor so it was super tiny sized)
4 medium gold or white potatoes,
peeled and cut into cubes
2 large carrots, peeled and chopped
or brats (I used 1 lb. smoked sausage)
4 cups light gluten-free broth (I used vegetable broth)
cup of gluten-free lager or ale- optional (I used vegetable broth)
1/2 teaspoon caraway seeds- crush
them if you like (didn't have - I used1/4 tsp. celery seed)
2 tablespoons chopped fresh parsley
Sea salt and fresh
ground pepper, to taste
1 tablespoon apple cider vinegar
1 pinch raw
sugar (I used an unpacked T. of brown sugar)
Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes
or so. Add the garlic and cabbage and stir together; cook until the cabbage has
wilted. Add the potatoes, carrots and sausages. Stir. Season with caraway,
parsley, sea salt and fresh ground pepper.
Pour in the broth; stir
together. Cover and bring to a high simmer; then lower the heat a bit and simmer
until the vegetables are fork tender- about 45 minutes.
Add a touch of cider
vinegar and a pinch of raw sugar to liven things up. Taste the soup
and season to your liking.