KC 309 – K-Bas and Cabbage Soup — Kitchen Catastrophe

Why hello there, and welcome back to Kitchen Catastrophe, where we bake, broil, and babble until something beautiful comes out. I’m your Chaotic Chef De Cuisine, Jon O’Guin, and today’s recipe comes to us from a very interesting place that’s adjacent to several important things. So if you’re just he

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4-6

Step 2

Preparation

Step 3

Mise-en-place thinly slice the garlic; cut up the onion; cut the celery into ¼ inch-thick half-moons; reduce the cabbage to quarters, cut out the core, and cut the leaves into 1” wide strips; split the kielbasa in half lengthwise, and cut each half into ½” wide half-moons.

Step 4

Build the Base Heat the oil in a large pot or Dutch oven over medium high heat. Add the kielbasa, and cook without moving for 4-5 minutes, to build a golden-brown crust and fond. Stir, and cook another 2-3 minutes. Add in the garlic, celery, and onion, and cook, lowering to medium heat, until onion is translucent, about 5 minutes. Add in the cabbage, salt, and A LOT of black pepper, tossing to coat cabbage in oil, and stirring often, until cabbage has softened, roughly another 5 minutes. Stir in tomato paste, and cook off for 2-3 minutes.

Step 5

Add in beans and water, stirring to incorporate, and intentionally smashing around 1/3rd cup of the beans against the sides of the pot, so their released starch can thicken the soup. Return heat to medium-high, and bring to a simmer. Reduce the heat, and simmer 15 minute, until thickened.

Step 6

Season with additional salt and pepper to taste. Ladle into bowls, and top with a dollop of sour cream, additional black pepper, and a drizzle of olive oil.