Cabbage Broth Oatmeal

As a result of harvest ops in the garden, I had a large supply of the outer leaves of the harvested cabbage — edible, but tough and fibrous (like kale, but without the foodster panache). I thought I’d try using them to make broth for my morning oatmeal. So I took half a dozen biggish leaves, tore them into cookable chunks, and ran them through the pressure cooker for half an hour. The only additive was salt.

The broth was … exceedingly cabbagy. The smell permeated the kitchen for days. The meal was:

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of cabbage broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Meh. Bland, with cabbage. Adding pepper helped. Adding cheese helped. A second pass, adding pepper and sage and garlics and such … needed cheese. Perhaps if I added more ingredients when making the original broth. Things like onions and carrots and the like. I think I’ll put that off for another day.

Rating: *****

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