Got to Be NC
Recipe by: Lisa Prince

Purple Cabbage soup with Meatballs

You can use the 24 oz. meatballs or a package that contains 32 small meatballs. Use any type of cabbage you enjoy; Savoy, Green, Napa to make this soup. The purple cabbage is great for Halloween or an ECU tailgate.  To get a bright purple color, add ¼ cup heavy cream and a dash of nutmeg 10 minutes before serving.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes plus on low-setting for 5 to 7 hours or on high-setting for 2 ½ to 3 hours
Meal Type: Entree
NC Ingredients: red cabbage, carrots, leeks, parsley

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Ingredients

1
head of red cabbage, cored and thinly sliced (about 3 ½ cups)
1
16oz. package of frozen cooked Italian – style meatballs, thawed
2
medium carrots, sliced into half-moons to make 1 cup
2
medium leeks (white and pale green parts only)
7
cups chicken broth
3
Tbsp. parsley
1/2
cup finely shredded Parmesan cheese
Salt and Pepper to taste

Directions

Trim leeks and half lengthwise, triple wash and slice into half-moons.

In a 3 ½ or 4 quart slow cooker combine thawed meatballs, cabbage, carrots, leeks and chicken broth. Cover and cook on low-setting for 5 to 7 hours or on high-setting for 2 ½ to 3 hours.

Garnish with Parmesan cheese and parsley.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.