My parents came to Canada in 1948 from a war torn, impoverished country where they only cooked with the vegetables they grew and ingredients they bartered from neighbours. They made a wonderful life for my brother and I in Canada and Cabbage Soup was our weekly staple food. Much of anything can go in it but I will present it the way we had it. They wasted nothing. It was always served with mashed potatoes (if potatoes not cooked in it) or with rye bread from the local bakery! My mother is now 94 and unable to cook for herself. I now provide her with meals and thanks to the electric Instant Pot, I manage to cook a wholesome cabbage soup and many other soups for her in a very short time. It took Mom hours to make it.
I first of all make the broth:
- Chicken Carcass and or chicken bouillon or chicken broth
Weekly I purchase a rotisserie chicken from Costco. We use the meat for fresh sandwiches. When the carcass looks like it has had it, I break up the carcass, still have the wings and place it into a pot I have that goes into the pressure cooker – looks like a sieve but in pot form. I use this pot so I do not have to strain it when done. If you do not have this pot (used to come with the stove top pressure cookers) you can just put everything into the interior pot of the pressure cooker and cover with water.
Pressure cook the carcass for 60 minutes. When done just strain through a sieve. You now have your broth. Throw out the cooked carcass and bits.
If you do not have a chicken carcass to make the broth, you can use broth from a can or powdered chicken bouillon mixed in water. At any rate I have about 8 – 10 cups as I make a large amount for our family. I use both the carcass, covered with water and also add powdered bouillon because it has salt in it….therefore I do not add any extra salt. It is not an exact science. Use as much or as little broth as you like.
If you are using premade broth or bouillon in water , of course you would not be pressure cooking it at this time….no need, only if you are actually using a chicken to home make the broth with.
Rest of Ingredients:
- ½ of large onion diced
- 2 stalks of celery, diced
- 4 cloves garlic smashed and diced
- 2 large baking potatoes, peeled (some like to leave the peel on), quartered lengthwise and sliced into ¼ inch slices. If you do not eat potatoes, just leave them out….still delicious
- 1 clean tomato from the garden – cut up
- 1 bay leaf
- Around 3- 4 cups Fresh cabbage – shredded – depends on size of your cabbage
- 2 – 3 cups of drained and rinsed sauerkraut. I use my own that I make, but I know you can purchase it anywhere in jars. If you want the soup more or less ‘sour’ you would adjust the sauerkraut accordingly.
- Ham or garlic sausage, or a smokie, or leftover cooked pork/chicken cut in small pieces….or no meat if you are a vegetarian. Still tastes good. Sometimes mom diced bacon, fried it and put it in. Like I said, they used what they had and wasted little.
- Carrots diced – as many as you like.
- Put a couple of tablespoons of oil into the pressure cooker pot.
- Press sauté function
- When heated up, put in the onion and celery and sauté until onion is translucent and soft – to bring out the flavour. It takes just a few minutes.
- Then add in the garlic and sauté, but careful not to burn as it will be bitter then.
- Put broth back into pot with the onions/celery and garlic and add all the rest of the ingredients.
- Choose the soup cycle on the pressure cooker and cook. When done, serve with parsley garnished on top!
Absolutely delicious, full of fibre and flavour and very easy and economical to make. Takes no time at all!