So basically, last week when I was looking desperately in the fridge to see what concoction I could manufacture from the rotting contents, I discovered two well-past-the sell-by-date cabbages. You know, where the outer leaves have gone yellow and look as appetising as a snot-covered handkerchief.
Anyway, times are hard. So, I tossed the cabbages in the air with gay abandonment and consulted my recipe book for a dish where the ingredients consisted of two mouldy old cabbages and very little else.
Sadly, there were none. I did think about disguising the mouldiness in vinegar and making sauerkraut. However, I've got to be honest, pickled cabbage holds no appeal to me. I gather sauerkraut is a German dish - so maybe I shouldn't be surprised it's only marginally less offensive than a blitzkrieg.
So, folks. I settled on the easy option.
Luckily, I had all the other ingredients I needed: water and salt.
So, to make my delicious cabbage soup, all you need to do is:
1. Chop up your cabbage. You may or may not wat to check for caterpillars first depending on your protein requirements. Personally, I couldn't be bothered. I just went for it with a large knife.
2. Shove it in a pan with some water and salt. Bring to the boil and then simmer so the caterpillars rise to the surface and you can decide whether to leave them there or fish them out and use them to stuff some out-of-date vol-au vents which you can have as starters. Alternatively, you can puree them and pass them off as pesto.
3. When you have done that you'll end up at this stage:
Ugh. Doesn't look that appetising.
4. So the next step is to liquidise it!
Waiting to go into the blender.
I forgot to screw on the base section to the cup. Whoops.
5. Finally, you end up with a delicious soup:
A hearty, warm meal in the worst of times. Yay!
So there you have it. Cabbage soup. Bring on the million-pound contract for my Guide to Economical Cooking!