COLUMN: Grandma’s Kitchen: Enjoy cabbage potato soup during this Lenten season

— To all of you who eat standing up, please sit down!

If you eat standing over the kitchen sink or counter, while talking on the phone or using the computer, or grab a bite on the run, please stop. Eating should be a pleasure, a time to relax, unwind and refuel our bodies. So many families are constantly on the go, hurrying from one place to another. Parents have meetings and appointments, and kids have after school activities, sports, music and dancing lessons, or part time jobs. There’s a lot of driving back and forth. It leaves little time to enjoy a sit-down meal. It’s not healthy and the stress causes heartburn, indigestion, stomach aches and problems. What can be done?

Busy moms can put a roast in the oven, make a big pot of soup, stew or sauce that’ll make extra meals. Working moms can fill a crockpot in the morning before work and come home to a prepared meal or cook on weekends to have on hand during the week. Take-out pizza is a fun treat, but shouldn’t be a substitute for a nourishing meal.

When a home is filled with wonderful cooking aromas, your family will want to sit down and enjoy a good meal. Serve leafy green salads that take time to chew and maybe they’ll talk to you. It’s a good way to find out what’s going on in their world, be a part of it and let them know how much you care.

I have a cabbage potato soup recipe that is perfect for lent. Cabbage and potatoes are cooked together then thickened into a delicious cream soup. It’s healthy, nourishing and will stick to your ribs. Serve steaming bowls to your family and be ready to serve them seconds.

Cabbage Potato Soup 3 cups shredded cabbage 1 cup peeled and diced potatoes 1 diced onion ½ tsp. salt 1/8 tsp. caraway seed 2 cups water 2 cups milk 2 tbsp. flour 2 tbsp. butter Place cabbage, potatoes, onion, salt and caraway seed in a large saucepan. Add the two cups water and cook until potatoes are tender. Do not drain. Add flour to a small amount of milk, blend and add to cabbage mixture. Cook four minutes; add remaining milk and butter. Cook until it simmers and thickens. Do not boil, it will curdle. Serve hot. Take care everyone!

Annette Sica is a resident of Baldwinsville. Years ago, she used to write a column for the Baldwinsville Messenger titled Coffee with Annette and she is happy to be writing cooking columns for her community again.

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