Tuesday, January 22, 2008


"Every gardener knows that under the cloak of winter lies a miracle ... a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream."

- Barbara Winkler

~Quilled Daisy Mum
"The underrated cabbage is transformed into a fresh, nutty and creamy bisque. Serve with a salad of field greens with cranberry mustard vinaigrette and crusty french bread."
~ adapted from The Northwoods Table
1/2 lb. sweet butter
1/2 cup minced onion
1 lb. finely shredded cabbage
(commercially prepared cabbage cole slaw mix works very well)
3 Tbsp. sweet butter
1/4 cup flour
2 quarts organic chicken stock (or vegetable stock)
2 cup heavy cream
1 tsp. nutmeg
  • In a 4-quart stockpot, melt butter and saute onion and carrot for 3-5 minutes (do not allow to brown). Add cabbage and mix thoroughly. Saute over low heat for 5 minutes
  • In a 1-quart saucepan, melt 3 Tbsp. sweet butter. add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
  • Add remaining 4 cups stock to the sauteed cabbage mixture. Add roux mixture, cream and nutmeg and simmer until heated through. Adjust seasoning to taste with salt and freshly ground pepper. (6-8 servings)



~ "Fresh and pungent, this dressing is an excellent choice for mixed field green or spinach salad."


1/3 cup cranberry mustard

1/4 cup red wine vinegar

2 Tsp. salt

1/2 tsp white pepper

1/3 cup olive oil

In ceramic or glass bowl, blender or food processor, combine mustard, vinegar, salt & pepper. Slowly add olive oil, while processing/blending until emulsified. Pour into glass container with tight-fighting lid and refrigerate.



2 cups cooked cranberries

1/3 cup whole mustard seed

1/3 cup boiling water

1/3 cup dry mustard

1/3 cup boiling water

1 cup cider vinegar

1/3 cup brown sugar

1 1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. cinnamon

1/4 tsp. allspice

1/2 tsp. ground cloves

3 Tbsp. light corn syrup

  • In 2 separate glass bowl, combine mustard seed with 1/3 cup boiling water in one and dry mustard with 1/3 cup boiling water in the other. Let stand 10 minutes.
  • Combine remainder of ingredients in a 2-quart stainless steel saucepan. Heat over medium heat to boiling. Add mustard mixtures and simmer, covered for 5 minutes.
  • Process mixture in food processor or blender until mustard seeds are crushed. Pour into glass containers with tight-fitting lids and refrigerate. (3-4 cups)


Gina said...

That's a beautiful quote Joey, I must write that one down and the soup sounds really yummy - what a great use for cabbage. Gx

Unknown said...

I have to try this soup, mostly because I can't imagine what cabbage bisque tastes like!

(And Gina's right--great quote!)

joey said...

I love this soup, Gina and Kim ... give it a try, in fact, double the recipe. It's rich and warms the tummy on frigid days like today.