Getting aHEAD....

Cabbage time. Cabbage time!

You know what that means...
Yup, our kitchen, again, smells mildly of rot--err, fermentation.

We tasted some delicious kimchi soup (Korean sauerkraut) at a potluck a few weeks ago, and that taste reminded me of the potential in a head of cabbage. So, after a trip to Port Townsend to pick up my new bike, we stopped at Nash's for a some cabbage. We came home with both traditional and Chinese varieties.

First, with the crinklier and more delicate Chinese variety, I set out to make my own kimchi. Along with cabbage, carrots, radishes, jalapenos, garlic, and ginger soaked for a week in a salty brine.

I had intended, all along, to make sauerkraut with the remaining traditional cabbage. However, on a particularly fall-ish Friday evening, Justin and I were craving soup. So, I stole one of the 5 betrothed heads for some Soupe aux choux - garbure (aka Cabbage Soup a la Julia). After all, there were still 4 remaining heads for kraut (which is scenting and fermenting right now) and, boy was it worth it. Savory, warming, yum.

So, if you have a head to spare...

Main-course Cabbage Soup
adapted from Mastering the Art of French Cooking

3.5 qts. of water
3 cups potatoes, cubed
3 slices of bacon, chopped
3 qts. of roughly sliced cabbage
a handful of parsley
1/2 tsp. marjoram
1/2 tsp. thyme
3 leeks chopped
4 cloves of crushed garlic
4 celery stalks, sliced
4 carrots, sliced
salt, pepper, and cayenne to taste

1. Add water, potatoes, and bacon to a pot and bring to a boil.
2. Add everything else and simmer for 1-2 hrs.
Serve with crusty bread with melted Swiss cheese.