Its four pm on a
dullish, coolish winter’s eve … I’ve restauranted twice this week and I don’t
feel like doing so tonight … so that means my intensely inexperienced home
cooking. Hmm supplies are a bit low. But I feel like soup … and I have a nice
cabbage …
A glimpse at the
Internet. http://allrecipes.com/recipe/82923/healing-cabbage-soup/
sounds nice. But here’s another http://allrecipes.com/recipe/13233/cabbage-soup-i/?internalSource=rr_recipe&referringId=82923&referringContentType=recipe&clickId=right%20rail%203&AnalyticsEvent=right%20rail%20nav.
Bit complicated the URL!
Well. All sorts of variations. Carrot? Celery? Don’t have those things … so let’s combine a couple of the recipes with a bit of impromptu and see what happens.
In my big new iron
stewpot, I put a good slurp of olive oil and slowly cook
(a) A large onion
chopped and sliced
(b) 3 cloves of
garlic crushed and sliced
and (c) 1 good
teaspoon of Patak’s curry paste
Then when they’re
all glabrous and limp, I add the chopped up bits of last week’s peppered sliced brisket, pour
over four veggie stock cubes dissolved in 2 litres of water. Put in a quarter
of a big cabbage, rough cut, two chopped taties and a big teaspoon of cumin.
It’s coming to the
simmer. I have parsley and chives from the terrace garden and one nice hard
chopped tomato to add at the end.
Should I have put
more cabbage? Its supposed to be a cabbage soup? It's not too late … its hasn’t
come to the boil yet …
Done. The yummy
stalk makes an excellent fresh nibble with my (first) apéritif …
Oh ho! I can smell
the cumin!
Quick, chefs and cooks
out there. What else should I have done? Pepper! In with a spoonful of
peppercorns. Soy? Instead of salt. Maybe not. That’s about all I can do. The
frig now contains limes, cheese, ginger-beer, frozen spinach, ice-cream, one
lemon, eggs and margarine. So it will HAVE to do!
Here goes. It’s
three hours till Masterchef comes on the TV. By that time I’ll know whether I’m a
Disasterchef!
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