Tag: warmsoup

Taste Testing Tuesday #68 Sausage and Cabbage Soup

Hello, again! Last week for Taste Testing Tuesday we talked about ways to try eating cabbage. For this week, I wanted to share a recipe with you that I’ve eaten ever since I was a little girl. It’s original name was a bit off putting, so we will simply call it Sausage and Cabbage Soup. Now that the weather has turned colder again, it’s a great time to try some hot soup to warm your family up! Let’s start with the cabbage. Cut up about half of a large head of cabbage into small to medium sized pieces.

Place half of the cut-up cabbage into the bottom of a crockpot.

You will need about 1 pound of your favorite ground sausage. You can use rope sausage too and just remove the casing. You can use whichever level of spiciness in your sausage as your family likes.

Peel around 6 or 7 nice sized white potatoes. I used a few more than that because some of our potatoes were pretty small.

Chop the potatoes into small pieces.

Layer half of the cut up potatoes on top of the layer of cabbage.

Break half of the uncooked sausage into small pieces on top of the potato layer.

Make a second layer of each thing…cabbage, potatoes and sausage pieces. Now my crockpot is full.

Add salt and pepper or other spices to suit your family’s tastes. Pour water over all until the water comes up about halfway in the crockpot. Cook on high 4-5 hours. Stir once or twice while it’s cooking. When the cooking time is done, you will have a warm hearty soup! The ingredients will cook down and will look like less than you started with.

Each person can add more salt or pepper or other spices to their individual bowl of soup. I hope you will make this soup and your family will give it a taste test! 🙂

Taste Testing Tuesday #60 Rum Tum Ditty

Today’s Taste Testing Tuesday takes me back to when I was a little girl and my mom would make us a special treat for lunch. It was called Rum Tum Ditty. The younger ones of us 6 kids decided it sounded much cooler to call it Rum Tum Ditty Dum! It just had a cooler ring to it! In fact, I remember marching around the kitchen and dining room saying “Rum Tum Ditty Dum!” over and over in time to our marching. (It’s a wonder Mom ever made it for us again after that! Lol)

Here is the recipe, straight from our family cookbook:

For our taste test today, I want to encourage you to use whatever kind of tomato soup you normally buy. When I was little, we used Campbell’s tomato soup and it does need a soup can of milk (or water) added to it. Many soups today don’t need any additional liquid, like the one in this picture.

Also, you can use whatever kind of crackers you have on hand. We used saltine crackers, or as we called them “soda crackers”. But I prefer to use Ritz crackers now. Cheez-its would be awesome and so would most any other cracker.

You can use different kinds of cheese. We don’t often have Velveeta cheese on hand now, but my next favorite for this dish is American. But be open to trying whatever kind of cheese your family likes. Just know that some kinds of cheese are more “stringy” than others. Velveeta and American melt nicely into the soup and crackers.

This recipe is super simple! Break up some crackers into individual bowls. Maybe your family will like different kinds of crackers. No need for everyone to be the same. 🙂

Next, make the cheese into small pieces and add it on top of the crackers.

Pour the soup into a container safe for heating in the microwave OR pour it into a pan and heat it on the stovetop. The soup needs to be warm enough to melt the cheese.

When the soup is hot, pour it carefully into each bowl.

It will be smelling delicious by now!

Gently stir the mixture with a spoon. Look how yummy the melted cheese looks!

I like to eat it as soon as it is cool enough to eat safely, while the crackers are still a bit crunchy. And that’s all there is to it! Rum Tum Ditty! (Or Rum Tum Ditty Dum!) I hope you will give this recipe a try and make some new warm memories of your own! 🙂