Kale & Cabbage soup
Hearty homemade Kale and Cabbage Soup, a blend of Portuguese Kale Soup and Polish Cabbage Soup, is a perfect accompaniment to a delicious left-over sliced chicken sandwich.
2 or more Tbs. coconut oil or olive oil
1 large onion, chopped
2 cups cabbage, slice thin
1 tsp. minced garlic cloves
4 cups water
1 pkj Onion Soup mix (or organic chicken broth with less water)
1 Bay leaf or 1/2 tsp. ground bay leaf
1+ tsp. Italian Seasoning
1/2 + tsp. salt
1/4+ tsp pepper
2 1/2 cups chopped kale
1 (14.5 ounce) can diced tomatoes
2-3 small Red Bliss potatoes, chopped
1/2 - 1 cup baby carrots, cut in thirds
Optional: 1 Sausage or 2 Hot Dogs free of high-fructose corn syrup, and preferably made with Chicken or Turkey.
Sliced Chicken Sandwich - my way
I toasted 2 slices of Sami's Millet & Flax bread;
Spread each slice with mayonnaise (Spectrum Organic with Olive Oil is a healthy brand, but I admit to preferring the less healthy Hellman's - mom's favorite:)
I built my sandwich with chicken slices, tomato slices, avocado slices and lettuce. A perfect accompaniment to hot Kale & Cabbage Soup. Or try my homemade Chicken Vegetable Soup using leftover chicken. Yum!
Heat oil in a large sauce pan over medium heat. Add onion, and cabbage and cook 3 minutes. Add garlic. Cook 2+ minutes more.
Add water, onion soup and, carrots, canned tomatoes, bay leaf, Italian seasoning, salt and pepper. Heat until a fork penetrates the carrots without mushing them. Correct the seasoning (may need more salt).
Serve Kale & cabbage soup hot with a sandwich made on gluten-free toast. Leftover-sliced chicken with lettuce, tomato and maybe apple or avocado slices is delicious. Chicken salad would be just as tempting.
Then let me know what you think of this blend of Portuguese Kale Soup and Polish Cabbage Soup!