Bile Them Cabbage!

Bile them cabbage down, down
turn them hoe-cakes round, round
The only song that I can sing
is bile them cabbage down
Andy Griffin and The Darlins:

 Musicologists say that this song traces its origins to an English dance tune, Smilin’ Polly, written some time around 1765, and integrating African and mountaineer elements into the reel.  When I’ve hear it, I think of cabbage and potato soup with hoe cakes. Now there’s a fiddle to doe-si-doe to!

Full Song:    http://toneway.com/songs/bile-them-cabbage-down

Here’s a recipe for Cabbage and Potato Soup .I actually started with a receipt I found in the Williamsburg Art of Cookery and diddled with it over time. To make it more diabetic friendly, I make some substitutions.

Cabbage and  Potato Soup (in a hurry soup for when you just get home and need to cook)

  • 3/4 Ib. beef   round or stew, cut into 3/4-inch cubes  (venison or corned beef (  :o)works GREAT here)
  • 1 to 2 tsp. canola or grapeseed oil
  • 4 cups water
  • 2 low sodium beef bullion cubes 
  • 2 cups finely shredded green cabbage
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1 small clove garlic, minced or pressed 
  • 1/2 tsp. dry  mustard (I like a pinch of cumin here too)
  • 1 large white potato, peeled if desired, cut into 1/2-inch cubes OR 2 medium turnips (diabetic substitute)
  • 1 large sweet potato, peeled and diced OR 2 parsnips (Diabetic substitute)
  • 1 pkg. (10 oz.) frozen corn (or leave out and it’s still good)
  • salt  and pepper to taste
  • fresh Minced parsley

How to make it

  • In large saucepan or Dutch oven, brown beef in the hot oil.
  • Add 2 cups of the water, the bouillon cubes, 1 cup of the cabbage, onion, green pepper, garlic and mustard and cumin. Bring to boil. Cover and simmer 45 min.
  • Add remaining water and the potatoes (or Turnips and parsnips). Bring to boil again. Simmer 10 min. or until potatoes (or root veggies)  are tender.
  • Add remaining cabbage and corn. Simmer 5 min. Season with salt and black pepper to taste.
  • Sprinkle with parsley before serving.

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