On into November and the depths of Autumn and impending Winter, we march! The other day had a crisp chill in the air, and my wife and I wanted to go for a walk on the canal while my Sous Chef was at football practice, so we needed something hearty, delicious, and crockpot cookable so it would be ready when we got home and needed to warm up a bit. Perusing through the refrigerator, the head of Napa Cabbage jumped out at us (figuratively, of course), and we got an idea. Why not make Haluski into soup?
So, we went about dicing our cabbage along with some onions and carrots, and sautéing with oodles of black pepper. Then, we combined that with some cooked egg noodles and vegetable stock, and let the crockpot do its thing! When we came home after our walk, we were treated to a delicious, nutritious, vegetarian soup!
Time: 45 Minutes
Ingredients (5-6 Servings):
- 1/2 Cabbage. We used Napa, but Green will work just as well.
- 3 Carrots
- 1 Onion
- 8 oz Egg Noodles
- 10 Cups Vegetable Stock. We used Bouillon and Water.
- Black Pepper (Amount to your liking. We went with lots)
Method:
- Begin to heat some water in a large soup pot so it comes to a boil as your veggies cook in a later step.
- Peel your carrots, and then slice longways. Slice each half longways again, and then cut into thin cross-sections.
- Dice your onion.
- Heat some butter or oil in a large pan, and add your carrots/onions. Sauté until your carrots begin to soften, and your onions turn opaque.
- As your first set of veggies cook, peel off 6-10 cabbage leaves, and slice them longways down the stalk, and then turn it 90 degrees, and slice into thin ribbons. Add to your veggie pan, and sauté until the cabbage cooks down and softens. Add in heaps of black pepper as you go.
- Add your egg noodles into the (now) boiling water, and cook until soft.
- When your veggies are ready, transfer them to your crockpot. Then, when your noodles are ready, drain, and add them too.
- Pour your stock (or bouillon and water) in over your veggies and noodles, and add a little more black pepper (if you wish). Set your crockpot to low, and let it all cook for 2-4 hours.
- Plate, devour, and enjoy!
