INGREDIENTS

INSTRUCTIONS

The idea of cabbage soup may not thrill you, but just try this one. Use the
freshest, greenest cabbage and take great care not to overcook it. Cook and
eat, don't reheat! The Crispy Seaweed can be used as a garnish or served
separately, as an appetizer.
Melt the butter in a heavy pan. When it foams, add the potatoes and onions
and turn them in the butter until well coated. Sprinkle with salt and
pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it
first if you want to speed things up) and cook until the potatoes are soft.
Add the cabbage and cook, uncovered, until the cabbage is just cooked - a
matter of 4 to 5 minutes. Keeping the lid off retains the green color.
To make the Crispy Seaweed, remove the outer leaves from the cabbage and
cut out the stalks. Roll the leaves into cigar shapes and slice across into
the thinnest possible shreds with a very sharp knife. Heat the oil in a
deep-fryer to 350 degrees F . Toss in some cabbage and cook for just a few
seconds. As soon as it starts to crisp, remove and drain on paper towels.
Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or
just nibble; it's quite addictive - worse than peanuts or popcorn!
Pur.e the soup in a blender or food processor. Taste and adjust the
seasoning. Add the cream before serving. Serve alone or with a mound of
Crispy Seaweed on top.
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
NOTES : Airdate: 3/17/98: St. Patrick's Day Specialties, classic Irish
dishes
Recipe by: Darina Allen's Ballymaloe Seasons
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998

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