Because. If you have cabbage in the fridge you need to be creative.
After the Easter holidays, both my sister and I got to take home two boxes filled with glorious leftovers of the festive weekend. It included the same-old Tupperware filled with steak (which was eaten on the drive home), consumables like honey and cream (we eventually started making something with those) and then the outright weird produce which begs an explanation as to why it was even bought, like cabbages. In the leftover lottery, my sister won of course and I had the privilege of taking the cabbages home. Just to point out, I can’t ever recall my family making cabbage, not even as a kid, so why these were bought for a weekend laden with chocolate and calories, God only knows. But so they sat, two cabbages hanging in the fridge for over a month. Something had to be done about them before they lost patience.
I’m sorry, but I am not strong enough to brave cabbage on directly by eating it as an accompaniment to a meal, so blended was the only way it was going to go (hey, it works for Cauliflower mash?) Now the sweet potato balances out the strong cabbage flavour of the cabbage, where the bacon balances with a salty crunch. The cream is part for show and part adding a delicious richness to the dish. The end-result is a harmonious dish with subtle hints of a Chinese soup. Great for cold days when all you need is hearty, warm, delicious comfort soup.
2 Baby cabbages
3 Big sweet potatoes
1 Big onion
5 Cloves of fresh garlic
Spices: salt, pepper, cumin, ginger, paprika, coriander, basil
2x250ml Fresh Cream
Roughly chop the sweet potato, cabbage, onion and garlic and add to a deep pot. Lightly fry in about 3/4 table spoons olive oil to wake up the flavours in the onion and garlic. Add a couple fresh sprigs of coriander. Fill the pot with boiling water, covering all the contents. Turn the heat to low and let it slowly boil away. Add spices, you can be quite liberal, but be sure to taste regularly. When the sweet potato is so soft it starts to fall apart, it is ready (about 40 minutes). If you are using a handblender, blend away in the pot. If you need to pour the contents into a blender, maybe let the soup cool first to minimise injury potential. Add one of the creams to the pot and stir on a low heat. Do a spice check again. Add a tablespoon or two fresh lemon juice along with some fine rind. Bake the bacon until crispy and serve soup with a dollop of whipped cream. Happy eating! 😉
Cooking time: 1 hour
Prep time: 15 minutes