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Menu Plan for Winter II: Week 1, Sunday

Cabbage Soup with Ham and Vegetables
Cheese Biscuits

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

            I use 'ham base' to flavor this soup, which you can find in most US supermarkets'.  I use it throughout the year in place of chicken stock for ham or bacon based dishes.  I list chicken stock in the recipe because it's more readily available.

Cabbage Soup with Ham and Vegetables

Total time: 60 minutes
     Many vegetable soups use regular, white cabbage.  I decided to make one featuring Savoy or green cabbage.  With a slice of ham from the deli counter, this goes together quickly for a warming, winter meal.  Stirring in a bit of cornstarch at the end gives the broth a more luscious 'mouth feel'.  This is enough for 4 servings.  

Cabbage Soup with Ham and Vegetables Ingredients:

 Instructions:

Cheese Biscuits

Total time: 20 minutes
     These are the easiest biscuits I've made - no kneading or rolling, just drop by the spoonful and bake!

Cheese Biscuits Ingredients:

 Instructions:

Cooking Schedule: 60 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium soup pot, lid, medium bowl, baking sheet
Chop onions, sauté
Peel carrots, slice
Slice celery, add to onions
Trim, slice cabbage
Cut ham, add to onions/celery
Peel, cut potatoes
Add carrots, potatoes, cabbage, stock, herbs, to pot

Bring to a boil, cover, reduce heat, simmer
      Take a 20 minute break - or longer
Back?
Turn oven on 400F (200C)
Mix dry ingredients for biscuits
Add milk, mix
Divide and drop biscuits onto baking sheet, bake
Uncover soup, remove bay leaves, increase heat
Dissolve cornstarch in water, stir into soup
     Wait for biscuits
Serve soup and biscuits