Asian-Inspired Spicy Cabbage Soup (What to do with all that cabbage. . . )

We grew a lot (and I mean a lot) of cabbage this year.  About quadruple of what is in the picture below.

Right now I am in the process of making our second batch of sauerkraut and I was at a loss of what else to do with it.  I am not a fan of cole slaw, so that idea wasn't even a possibility.  I already have plans to make Corned Venison and Cabbage next week with our home grown carrots and potatoes. So what else is there?

I decided to make soup, but I didn't want to make a tomato base soup or anything like minestrone.  I am a fan of minestrone, but I didn't want to make something that I have made before and I felt like something a bit spicy.  After looking through my cupboards to see what I had to work with, I came up with the following recipe.

This soup ended up being one of the most amazing soups that I have come up with.  It is pleasantly spicy without causing tears or any burning of the mouth.  It is an excellent way of using up a head of cabbage that you may not know what to do with. If you like foods spicier, by all means add more chili oil or chili garlic sauce, but if you are wary of spice, you might want to cut the chili oil and the chili garlic sauce in half and then add more gradually to taste if you prefer.

Another thing to note about the recipe is that I used homemade chicken stock and I don't use any salt in my chicken stock, so if you use store-bought chicken stock be careful when adding soy sauce.  I would advise cutting the soy sauce amount in half and then adding more to taste.

Asian-Inspired Spicy Cabbage Soup Recipe

Ingredients: 

2 t oil

1 large garlic clove, minced

1 T ginger, minced

6 c chicken stock, homemade or store-bought

3/4 c rice (I used jasmine)

1 c chopped carrots

2 large tomatoes, diced

1 cabbage (regular cabbage size- not napa or savoy size), cored and chopped into bite-sized pieces

2 t chili oil

2 1/2 - 3 t chili garlic sauce

2 1/2- 3 T brown sugar

1/4-1/2 c rice vinegar (to taste)

1/4-1/2 c soy sauce (to taste)

1 can coconut milk 

1 large lime, juiced

1/4 c cilantro, chopped 

Directions: 

1. Heat 2 t oil in a stock pot or large pot over medium heat. 

2. Add ginger and garlic and saute until fragrant, do not let brown. 

3. Add chicken stock and bring to a boil.  Turn down to simmer and add rice.  Cook rice until almost done, about 20 minutes ( a little longer if using brown rice). Add carrots and cabbage after about 10 minutes of simmering. 

4. Add tomatoes, chili oil, chili garlic sauce, brown sugar, vinegar, soy sauce, and coconut milk.  Simmer until cabbage is tender.  Adjust seasonings (chili oil, chili garlic sauce, brown sugar, vinegar, and soy sauce) to taste and spiciness level. 

5. Add lime juice and cilantro just before serving.  

Chicken (or Pheasant) and Spinach Calzones

This is one of the best meals that I make.  It is amazing and rather simple recipe to make. It is a little on the time consuming side ( I don't think too too much time, though), but it is well worth it.

The first thing that needs to be done is to make the Calzone dough.  You can proof the yeast if you need to or want to.  I know I am probably breaking major baking rules here, but I confess. . . I  never do.  I rationalize this because I am constantly cycling through my yeast so I know that it is not old and I religiously put the yeast into the fridge immediately after I use it.  To make sure there are no baking disasters, you should technically always proof your yeast, but I am just being honest by admitting that I don't do it.  So far, I have never had a problem, but you never know- - tomorrow could be the day where I need to eat my own words (or badly risen dough).

To proof yeast:

1. Measure out the yeast you are going to use for the recipe and mix it with the amount of water water called for in the recipe. 

2. Add just a pinch of sugar to give the yeast a little snack.

3. Let the yeast mixture sit at room temperature for a few minutes.

4. If the yeast is still active, it will feed on the sugar and release carbon dioxide gas forming bubbles and will look foamy.  This is what you want to see.  If you don't see this, then you will need to get new yeast for the recipe.

5. Once you have verified that the yeast is active, you can continue with the recipe and  use it to make your dough.

INGREDIENTS: 
1 c warm water
1 package (or 2 1/4 t ) yeast
1/4 t sugar
2 T olive oil
3 c bread flour
1 T sugar
2 t salt

 Making the Calzone dough:

1. Mix 1 c warm water (105- 115 ° F), yeast (2 1/4 t or 1 package), and sugar (1/4 t) together in a small bowl.  If proofing let sit for a few minutes and check.  If you are not proofing, go on to next step.

2. Let mixture sit for 15 minutes and then stir in 2 T olive oil.

3. Add 3 c bread flour ( I have had to use all purpose flour in the past and it still works out fine), 1 T sugar, and 2 t table salt into a food processor.  Turn on to blend.  While the food processor is still running, slowly add the yeast mixture through the feed tube. Process until the mixture forms a dough ball ( no longer than 30 seconds).

4. Knead on a floured surface until dough becomes smooth. Shape dough into a ball and place in a large bowl coated in olive oil or cooking spray. Cover with plastic wrap and let rise in a warm draft free area for 1 hour.  Alternatively to kneading by hand and rising in a bowl, you can use the dough setting on a bread machine.

While the dough is rising, prepare the filling for the calzone.

Punch dough down, divide, and shape into 4 balls for calzones. Cover with a clean towel and let rise 30 to 40 minutes before rolling. 

INGREDIENTS:
1/2 chicken or 1 whole pheasant breast, cooked and cubed
1 (10oz) box frozen chopped spinach, thawed and squeezed dry
1/2 c Monterrey Jack Cheese, shredded
1/2 c Mozzarella Cheese, cubed
1/2 c Ricotta cheese
1/4 c Parmesan cheese, shredded
1 clove garlic, minced
1/4-1/2 c Pepperoni, cut into small pieces (optional)
Olive Oil
Chopped parsley
Extra Parmesan to sprinkle on top

Cornmeal
 
Making the Filling & Assemble: 
1.  After the first rise of the dough, preheat oven to 500 °F. Generously spread cornmeal on a rimmed baking sheet (I use an iron pizza pan or a pizza stone, but a any baking sheet will work fine).
2. Mix chicken (or pheasant), spinach, cheeses, garlic, and pepperoni, if using, all together.

3. After second rise, roll a ball of dough into a 10"round (this does not really need to be perfectly round). 
4. Put about 1 cup of filling in the center of the round.

5. With your finger, rub a small amount of water around the edge of the dough.  Fold dough over filling so edges meet, pinch together and seal by crimping the edges with a fork. Transfer to prepared baking sheet.  Repeat with the remaining dough and filling.

6. Bake until golden, 10-15 minutes. 

7.  Let rest for about 5 minutes, brush with olive oil, and sprinkle with parsley and Parmesan cheese.