We used to work on the Orchard Ranch out of Tensleep, Wyoming. When we were there, they had a handyman named Jim Bricker. He was a big bear of a man, and as kind as can be. Always with a twinkle in his eye and ready with his big booming laugh. My boys loved him, and so did we. He had a weiner dog female named Killer that was his constant companion.
Bricker lived on cabbage soup. My friend Amanda reminded me about cabbage soup, and it made me think of Bricker. Built like a brick house, and always healthy. He was a bit windy to be around, so that might have contributed to his good health a bit.
Bricker Soup
1 onion diced
2 T minced garlic
2 T olive oil
big pinch of red pepper flake
whole head of chopped cabbage
bunch of fresh chopped spinach
1 diced zucchini
2 peeled and diced carrots
1/2 C diced celery
1 whole jug v-8
1 quart of diced tomatoes
1 tsp dried basil
1/2 tsp dried thyme
In a large stockpot, brown the onion and garlic in oil with the red pepper flakes. Add the rest of the vegetables and stir until they are opaque. Add the juice, tomatoes and herbs. Bring to a boil and salt and pepper to taste. If you plan on eating, not canning, simmer until vegetables are soft, and serve.
This soup makes a ton, but if you live on it like Bricker did, it will go fast. I will just can this soup in the pressure canner. Yes you can pressure can cabbage. It is a green, and processes for 75 minutes for pints, and ninety for quarts. It is not usually recommended, as it gets strong tasting when canned, but like turnips, and collards, we like them the way they come out, and can them anyway. I use fifteen pounds pressure, but you will need to check the pressure for your own elevation.