Tuesday, December 29, 2009

Red cabbage soup (from leftover chicken with red cabbage)

We had about two cups of leftover red cabbage in the freezer from the chicken with red cabbage which I blogged about last time. If you find yourself with some of this, here is a great, quick soup you can make. It is adapted from a red cabbage soup of Marcella Hazan's without all the chazerai. A lot easier also.

Red cabbage soup with chicken sausage:
  1. Take 1/4 to 1/2 pound of fresh (i.e. not precooked) chicken sausage. cut into half inch slices, which is a lot easier if it is frozen. Brown in a medium pot in a little olive oil on medium heat. You could leave out the sausage but it adds a lot to the final dish.
  2. Add the defrosted cabbage. If there is any leftover chicken in it, bone it and add to the pot. Add 2 to 3 cups of chicken broth, preferably homemade (thought I used Tabatchnik which was surprisingly good; if you use bullion cubes you are on your own).
  3. Bring to a boil and simmer 5 minutes.
  4. Add a 15 oz. can of canellini beans, drained and rinsed very well -- all the foamy gunk should be washed out. (You could also use a cup to a cup and a half of fresh cooked white beans, but why bother?) Simmer another 5 minutes.
  5. As a finishing touch, saute 3-4 cloves whole, smashed, peeled garlic to 1 or 2 tablespoons olive oil in a small pot. Cook until light brown, and add about a teaspoon of dried rosemary. Cook another minute, and then pour through a strainer into the soup.
  6. Serves 2 people as a main course, 4 as a hearty appetizer. Of course, if you have more leftover cabbage, make more soup.
Fresh, kosher chicken sausage is available at Kosher Marketplace and is worth looking for elsewhere. You could also try it with the little spicy dried turkey sausages, but the effect would be very different -- more Spanish than Italian.


  1. Hello hello,
    I've been meaning to send this roast chicken recipe your way for a while, and since we had it for dinner last night I thought I'd finally get around to it!

    It was printed in the NY Times a couple of years ago and it is absolutely delicious. Very moist flavorful chicken!

    Curried Roast Chicken, Durban Style
    Adapted from "From Curries to Kebabs: Recipes From the Indian Spice Trail" by Madhur Jaffrey (Clarkson Potter, 2003)

    Total time: 2 Hours

    3 1/4-pound whole chicken, skinned
    1/4 cup lemon juice
    1 2-inch piece peeled ginger, chopped
    3 cloves of garlic, chopped
    3 small fresh green chilies, chopped
    1 teaspoon salt
    2 tablespoons extra virgin olive oil
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1/2 teaspon chili powder, preferably coarsely ground
    Freshly ground black pepper

    1. Cut two deep diagonal slits, down tot he bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place it in a roasing pan.

    2. PLace lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick puree (we also usually add some fresh cilantro!). Rub puree over chicken, inside and out, and into slits. Set chicken aside 30 minutes.

    3. Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil an crimp to seal. Roast 1 hour.

    4. Open foil and baste chicken. Return, uncovered to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

    Notes: We often stuff the chicken with a few things, last night's stuffing was EXCELLENT and consisted of some leftover cookes cous cous, sauteed onions, apple, cilantro, and mango chutney.

    We also often end up cooking the chicken for a bit longer than it says. We like it best when the chicken is literally falling off the bone!


  2. Hi Bronwyn
    We have this recipe (and the great cookbook from which it comes) but haven't made it in a while; your message is a reminder to do so