Annie, looks like lots of cabbage in it? Used to make a cabbage soup that looks a lot like that. Yum, yum! ….Aha! I just looked up golumpki. No wonder it looks familiar. lol

lgmd, are you familiar with golumpki? It's Polish for stuffed cabbage, so yeah, a lot of cabbage in it. These days when I cook, esp with pork, I try to make it veggie rich rather than meat/fat rich.

Interesting take on stuffed cabbage. It is a lot of work. I found making it layered like a hot dish/lasagna give us all the fabulous flavor w/o the work of making cabbage packages!! I just made it last week. The only down side is the ginger snaps!! Huge recipe only calls for four.

Ginger snaps in golumpki? New one on me! My Babcia would be rolling in her grave!

But I never thought of layering it like a lasagna...

I'm not much of a cook, but I can follow a recipe. I admire those who can "throw a few things together" and have it come out edible. I'll just add some colorful fruits and vegetable to this mix.

Dragonfly, that looks like Napa cabbage to me--longer, looser leaves than the green cabbage traditionally used for stuffed cabbage, and with a different flavor. You must have a nice produce selection; that's some beautiful Swiss chard!

I love soup in this weather too. I'm also fond of Street Kitchen: pre-packaged sauces, spices, and other ingredients needed to make various international dishes. Unfortunately, I can no longer find it at Walmart, and the last time I checked it was too expensive online. I'm glad I still have three or four packages in my pantry.

I think my recipe is Russian, perhaps that is their twist???

No snow, but I have a fire in the fireplace!

I made Italian Shepherd pie yesterday. It was a snowy, freezing cold day. The middle is mozzarella cheese.

I make Hungarian style stuffed cabbage, but I use Korean chili flakes instead of Hungarian paprika. I've not yet made it layered - I like making the little rolls - it makes it easier to serve.

Annie, will you share your recipe for the soup? It looks delicious.

I spotted chicken feet for sale at my local Wal-mart. I think I'll pass.

One of the best soups I ever had was at a small, non-descript noodle shop in Singapore. It was also one of the prettiest soups I ever had.

Lars, that bread is *gorgeous*!

eandhl2, sorry, but I don't have a recipe...I just made it up. I can tell you the ingredients though as they're what we use when we make golumpki.

I saute up onions and garlic in diced bacon until soft. Then I add cut up pork...if it's raw, I saute it in the pot in the bacon fat... if it's already cooked, then I just add it with the rest of the ingredients. Then I add canned diced tomatoes...a big can, and a box (32 oz) of beef stock. If I pre-cook the rice, then I just add it later so it doesn't overcook. If I cook the rice in the soup, then I add about 3/4 c with double that in water. I add salt, pepper and dried dill and then I add chopped cabbage. Simmer, covered until the cabbage is very tender and the flavors blended...probably 45m to an hour.

I love it with a slice of good seeded buttered rye bread. That's how we always ate our golumpki....and with a side of boiled potatoes....no one counted carbs in those days!

And since traveling to Prague, we learned that nothing tastes better with a cabbage meal than dark beer...and I don't even *like* beer!

Oh, I do have veggies to show. Delivered last Sept 1 from Daughters garden. She overloads me weekly during the growing season. That's my kind of gardening, no work for me, but I get to enjoy the fruits of her labor. 'Course I did raise her and taught her everything she knows about gardening.

I love cabbage rolls so your soup would be great. I would serve it with a copycat dark rye Outback bread that I make all the time. Sorry no picture. It gets eaten before I have a chance to photograph it.

Haven't made cabbage rolls in AGES! but I do make cabbage soup. Usually I have enough left over, to be able to eat for a week, only I freeze single serve portions to eat when I want. :)

Here is the last pic of a painted silo in Australia

Our last vegetable garden before we moved.....

You all are making me hungry! Well, not the chicken feet.

Now I want cabbage soup.

Chicken feet make the best chicken stock - you're not supposed to eat them - just boil them as you would bones to make stock.

I remember when I used to take a whole cabbage, hollow it out some, fill with a meat filling, then fold the leaves up around, tie it with some twine and bake - like a great big cabbage roll. I think I did this a couple times.