Today’s recipe comes to you from one cosplaying, history loving, secret chef captain to another. By this I mean, it’s time for a recipe from everyone’s favorite series finale–Star Trek: Enterprise!
OK, so maybe I’m overselling it a lot. Like maybe to the point of just out right lying since I have yet to meet anyone who absolutely loved that finale. I don’t get it, but I’ve never seen it either so there’s that. Which begs the question of why I am making a recipe from a show I stopped watching until Netflix gave us all the glory that was skip intro. Well, I like Andorians and Shran was Jeffrey Combs’s second sexiest alien (We stan Weyoun in this joint).
But even if I never finished Enterprise, I can still confidently say that Andorians are amazing. Those quadrosexual alien bug babes are my life and were the first species I really put time and thought into their cuisine style. For starters, did you know that Andor is an ice planet covered in mostly water and the Andorians have harnessed the use of the geothermal technology to better exist on this freezing planet? That along really spoke to me as an Alaskan. Back home you’re just as likely to get food from the store as you are from your neighbor that has spare prawns and deer meat. And Shran’s non-understanding of Archer’s sense of cold is a whole mood since I don’t Alaska is cold. You want cold? Go to New York on a windy winter day. Or Boston.
Wind will always teach you what real cold is.
Anyways, back to Andorians. I, a person who has used snow as a cooler for beverages and has tried and failed to cook something using the sun, fully love how the Andorians have adapted to their world. So there was no way I was going to pass up the chance to not only read up on cooking techniques popular in the colder regions of Earth, but also the diet since my experience as an Alaskan is hardly universal. In the end it resulted in a simple soup that you can slow cook or just boil on the stove or over an open flame. It’s not hard to craft and you’ll hopefully be pleased with the results. So let’s get started.
Mise En Place
For this recipe we will be using 1 head Red Cabbage,1 cup Diced Ham, 4 cups Chicken Broth, 1 cup chopped Carrots, 1 cup chopped Celery, 1 diced shallot Shallot, 4 Cloves of Garlic, 1 teaspoon Ground Ginger, 1/2 teaspoon Ground Cloves, 2 tablespoons Butter and 1 teaspoon Chinese Five Spice powder. And right off the bat, if you don’t live near a supermarket or international market that sells Chinese Five Spice powder, you can always order it online or make it yourself. It’s not hard and is made of spices that you will find plenty of use for.
Now that we have everything out, the first thing we are going to do is crush our garlic and then set it aside. Please don’t start chopping the garlic. The point of crushing the garlic is that by doing so it releases the most amount of flavor and by allowing it to rest even a minute helps the flavor intensify.
Now while our garlic rests, we will chop the rest of our vegetables. For the carrots, I used baby carrots in the photos shown because it’s what I had at the time, but when I first made it I used roughly 4 regular sized carrots. There were about 2-3 stalks of celery. I also used one shallot because it’s milder than yellow onion and has garlicky of it’s own that I enjoy. We also will take the time to chop our red cabbage and dice the ham if you didn’t get it pre diced. Mine wasn’t.
After all that, we chop the garlic then melt our butter over a medium-high heat in our large pot. When the butter is melted, but not browned, we add our garlic and shallots to the pot and cook it until it’s softened. The shallots will look a bit translucent and the two aromatics will be living up to their name.
Once we reach that point, we add all the other ingredients to the pot, including our spices and broth, then cover with a lid to let it cook an hour. By that point the cabbage should have softened, but if it’s not soft enough for you, let it continue to cook for another half hour. From there you should have a nice, purple bowl of soup to enjoy.
Andorian Cabbage Soup
- 1 Red Cabbage
- 1 cup Ham diced
- 4 cups Chicken Broth
- 1 cup Carrots chopped
- 1 cup Celery chopped
- 1 Shallot chopped
- 4 cloves Garlic diced
- 1 tsp ginger
- 1 tsp Five Spice Seasoning
- 1/2 tsp Ground Cloves
- 2 tablespoons butter
- Salt and pepper to taste
- Crush four cloves of garlic then set aside to rest while you cut the rest of the ingredients.
- Dice ham until you have at least 1 cup before dicing the shallot.
- Next chop up cabbage, carrots, and celery. After that chop up the crushed garlic.
- Put a large pot on medium-high heat then add two tablespoons butter.
- Saute the garlic and onion in the butter until fragrant, about two minutes or until the onions become translucent.
- Next add the remaining ingredients to the pot and cover. Allow to boil for an hour or until the cabbage is soft.
- Serve hot.
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