Stay with me, don’t leave yet. This soup is surprisingly delicious (if you like cabbage of course!). Also it only costs about 40p to make 2 large bowlfuls (or 4 smaller ones). Infact, I worked it out that for 1 large bowlful plus 2 slices of bread it cost me about 28p for my lunch today.
This is Day 2 of the “Living on WW2 Rations Experiment” where a group of us HERE are spending a month on the minimum UK wartime ration, endeavouring to keep history alive and to cut our cloth during the “cost of living” rise.
I digress. Despite this soup perhaps looking rather “earthy” and unappetizing to a demographic of people who love more saturated tones, it actually tasted rather wonderful (don’t skimp on the seasoning though!). I will make this again quite regularly!
- 1 oz dripping or cooking fat
- 4 oz shredded cabbage (I used savoy)
- 1 medium sized onion (or spring onion or some leek)
- 3 oz carrot grated (1 medium carrot- I pinched another one from my Guinea Pigs stash)
- 1 oz oatmeal/porridge oats
- 1 pint of stock or water
- 2 teaspoons salt
- Pinch of pepper
- 1 pint of milk (I added half a pint of homemade oat milk)
Melt the fat in a saucepan and fry the vegetables except for the cabbage, gently for about 5 minutes without browning. Add the cabbage and oatmeal and cook for a further 3 minutes. Add the stock or water and seasoning and boil gently for 20 minutes. lastly, add the amount of milk you want and heat through.
Serves 2 large bowls or 4 smaller ones.
This cabbage soup wartime recipe broken down by cost
- Cabbage 10p
- Rolled oats 5p
- Margarine 5p
- Milk (homemade oat milk) 5p
- Spring onion or onion 10p
- Carrot 5p
Calories for this recipe using homemade oat milk is around 400 Kcal
1 portion of soup plus 2 slices of bread with a scraping of margarine = 450 Kcal