Winter is coming quick and it’s the perfect time to batch up some soups to get you through. This recipe is a spicy twist on a white wine and cabbage stew I had at a little bistro last year. I decided to spice it up a little bit by pairing chorizo and an IPA as the base to really bring the heat. You can definitely adjust to your taste by using less jalapeno if you would like. Taking some from fresh end of the season ingredients allows you to keep these flavors through the winter by batching some up to freeze. The next time you see a snow day in the forecast you can pull some out, bring it to a simmer and enjoy with a fresh baked loaf. Cheers and Happy Holiday season.
- 1/2 white onion diced
- 6 strips of bacon
- 5 oz. pork chorizo
- 3 cloves of garlic pressed
- 1 head of red cabbage rough julienne
- 3 small jalapenos seeded and diced
- 1 1/2 cup crumbled blue cheese
- 30 oz. of Oskar Blues IPA (or substitute your IPA of choice)
- 4 tsp. salt
- Sauteé the bacon and onion with salt over medium high heat in a medium stock pot until onions are soft and translucent.
- Stir in chorizo, garlic, and jalapenos. Continue to cook stirring occasionally over medium high heat.
- Add 10 ounces of beer and a large handful of red cabbage
- Cover the pot and let simmer.
- Continue adding red cabbage and beer in the above measurements.
- For a smoother use an immersion blender or batch the soup through a tabletop blender until cabbage is well chopped.
- Enjoy or seal in airtight containers and freeze for later!