Sunday, September 29, 2013

Rosemary Garlic Croutons on layered Savoy Cabbage Soup for #SundaySupper

Happy Sunday, friends; yes, Sunday and you know what that means, right?! Yes, you are right it is time for #SundaySupper...yay :) and the theme this week is Crunch Goodness.  Do you like crunch?  I can tell you that the four of us in our house love crunch, and crunchy foods.  Our host this week is the amazing Susan a.k.a. The Girl in the Little Red Kitchen; thank you for hosting this fun event.

What comes to your mind when you think about crunchy food?  Is it a crispy apple, carrots, or fried chicken? Like I said, everyone in this little house loves crunch and today it is

Rosemary Garlic Croutons on layered Savory Cabbage Soup because nothing makes soup as crunchy as croutons.  Right?!  So here it is is

Rosemary Garlic Croutons on layered Savory Cabbage Soup
Start by making the croutons

Rosemary Garlic Croutons
  • 1/2 loaf Como bread cubed {about 4 Cups}
  • 1/4 C fresh rosemary, minced
  •    3 garlic cloves minced
  •    4 Tbs Olive Oil
  •    1 tsp salt
***Preheat oven to 450 F****
  1. in a large bowl toss bread with all other ingredients
  2. spread herb coated bread onto a baking sheet; top with remaining herb mixture if it is not all stuck on bread
  3. Bake for 7 - 15 minutes; be sure to check on it frequently {Note:
  4. baking time varies greatly depending on the type of bread using}
Savoy Cabbage Soup

  • 1 medium sized Savoy Cabbage, shredded - reserve 1 C
  • 1-1/4 lbs. yellow potatoes, diced
  • 3 carrot, cleaned and diced
  • Splash of Olive Oil
  • 1/4 C Tofutti Sour Cream
  • Juice of 1/2 Lemon
  • Zest of 1/2 untreated lemon 
  • 6 Cups water
  • Salt & Pepper to taste
  • 1/2 lb. bulk Sage Sausage
  1. Heat olive oil in a stock pot and when hot
  2. Add onions with a pinch of salt; when onions begin to soften 
  3. Add carrots when onions are soft, and carrots begin to turn bright in color
  4. Add shredded cabbage {be sure to reserve 1 C} together with lemon zest and sauté for another minute or so until cabbage turns bright green,
  5. Stir vegetables and pour in 6 C of water
  6. Add potatoes to the pot, and everything to a boil. Cover, reduce heat to a simmer and cook for about 30-40 minutes until potatoes are soft.
  7. When potatoes are soft - using an immersion blender - blend the soup.  Note: When blending be careful not to burn yourself because the soup is hot, will splash and may burn you.
  8. Add lemon juice, Tofutti Sour Cream and blend into the soup - let simmer for another five minutes until flavors are well blended. 
  9. Add salt an pepper to test.
  10. In a separate pan fry the Sage Sausage, when done reserve in a bowl
  11. In the same pan fry up the reserved cabbage until bright green in color, wilted, and a little caramelized
Assembly of the layered soup
  1. Set out four soup bowls
  2. Place a layer of crumbled sausage in the bottom of each bowl then
  3. Pour a ladle of soup carefully over the sausage pieces until covered then
  4. Top each bowl with Rosemary Garlic Croutons
  5. Finally top each bowl with the caramelized cabbage
Sunday Supper Movement

Enjoy! Note: This is really easy - just a lot of steps because of the layered assembly :)

Are you ready for more crunchy goodness?  Check out what the other contributors of the #SundaySupper team brought along. There is something for everyone...take a look...

Crispy Appetizers:
Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


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