Tuesday, October 27, 2009

Favorite Recipes: Cabbage Soup & Homemade Buffalo Wings

Here is one of our all-time favorite meals - Cabbage Soup & Chicken Wings.  While I've been on a cabbage-kick lately (I must be craving it or something ;), my kiddos are not as enthusiastic about eating it as hubby & I are… However, this soup has been a hit with everyone!  I love that it's easy to prepare, and the kids love the warm, creamy flavor of the vegetables (yay!).  Chicken wings and drumsticks are an easy side dish to go along with the soup….buffalo wings for us grown-ups, and honey-mustard for the kids.

Favorite Italian Cabbage SoupAbout 8 servings

4 TB olive oil
1 onion, chopped
1/2 - 1 head cabbage, shredded (about 1 lb)
3-4 stalks celery w/leaves (if any), chopped
2-3 carrots, diced
1 can diced tomatoes w/juice
1 can beans (like canellini or northern - or whatever you have on hand)
water
8 oz boiling potatoes, diced (peeled, reg. potatoes work fine, too)
salt & pepper to taste
Parmesan cheese to sprinkle on top (optional)

(Other veggies I throw in if they are on hand: zucchini, swiss chard or spinach, red cabbage)

In a soup pot, sautee onion in olive oil until just tender; add cabbage & sautee until tender (5 min?); then add other veggies as you chop them, sauteeing a few minutes after each. Add the canned tomatoes and beans (drained & rinsed). Add enough water so water-level is 1 inch over the top of the veggies. Add potatoes, salt & pepper. Bring to boil, then simmer for at least 2 hours (or until cabbage is creamy), adjust salt & serve w/cheese on the side to sprinkle in each bowl.  Garlic bread goes great with this soup, too.



Easy Buffalo-Style Chicken Wings

1 to 3 lbs chicken wings (remove tips & separate wings if they are whole)
1/3 cup melted butter
1/2 cup Frank's Red Hot Sauce
cut up celery
Blue Cheese Dip or Dressing

Boil the wings for about 30 minutes, or until cooked through & tender.  Place the cooked wings on a jelly-roll pan.  Melt the butter and stir in the Frank's sauce.  Brush the mixture onto the chicken pieces and broil for a few minutes per side, brushing on more sauce as they cook...until crispy. Serve with celery & Blue Cheese dip.


Honey Mustard Chicken Pieces

2-3 lbs. chicken pieces
1/3 c. melted butter
1/3 c. honey
2 TB mustard (prepared)
1 tsp. salt
1 tsp. curry powder

Boil chicken pieces until very tender. Mix ingredients together and brush over chicken pieces as you broil or grill them until crispy. Works great on wings, too.

2 comments:

  1. Cabbage seems to be an essential part of this soup. Have you any suggestions on making it without the cabbage? I LOVE cabbage, but it doesn't love me!

    ReplyDelete
  2. I don't know...the cabbage is definitely what gives it the good flavor! Here is a link to a recipe that explains the general method behind this kind of soup (its a "ribollita") and some ingredient variations :)
    http://italiancuisine.suite101.com/article.cfm/recipe__ribollita The acquacotta link on the bottom of that page looks good too - & no cabbage.

    ReplyDelete

Thanks for taking the time to leave a comment! Things are pretty busy around our house, so I can't always leave as many replies as I would like to. But please know that I look forward to reading every note you send my way - they brighten my day! Blessings,Collette

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