Cabbage Potato Soup

Cabbage is certainly not the most mouth watering produce out there, to say the least.

I never really thought of cooking cabbage until I went to a Celtic Festival and talked to a participant in the historic section in the midst of stirring the most amazing smelling pot of soup.

Off course that one included bacon and cream, so a few adjustments had to be made ...

And the results? Hmm, a surprisingly amazing tasting soup!

Ingredients:

- 1 med Onion
- 2-3 cloves Garlic (or as prefered)
- 1 Green Cabbage, roughly sliced
- 5-6 sm Red Potatoes
- 1 cube Veggie Broth
- 4 C Water
- salt / pepper

Directions:
1. Quickly sautee onions and garlic in a big soup pot with a little oil.
2. Add cabbage and stir. Sautee 10 mn., stirring occasionally.
3. Add chopped potatoes, herb, salt and pepper. Mix and sautee 2-4 mn.

4. Add 4 C water and broth. Bring to boil, reduce to simmer for 30-40 mn.
5. Keep an eye on the water level and add as needed, according to your desire for broth.

Cabbage soup ... who would have known it could be soooo good!
... and even better with chunk of home made bread thrown in. ;p
(see bread category)

Potato Salad

Spanish explorers brought the potato to Europe in the 16th century, where they quickly became integrated into the various local cuisines. European settlers then in turn introduced the potato to America, where it once again was adapted to local ingredients and dishes.

The first mention of potato salad in a book was in 1597 by John Gerrard who said, among other things: "However they be dressed, they comfort, nourish and strengthen the body."