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Almost Spring...
March 17, 2008
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Trillium Cooking School - Pam Collacott
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SAINT PATRICK’S SOUP (with a hint of green!)               

Serves 8

A recipe from Foodland Ontario. Visit www.foodland.gov.on.ca

1/4 cup butter
5 Ontario potatoes, peeled, diced
2 Ontario onions, chopped
3 cups shredded Ontario Savoy cabbage (preferably greenest part)
1 cup Ontario mushrooms, sliced
1 teaspoon dried marjoram
Salt and pepper
2 cloves Ontario garlic, minced
7 cups chicken stock
1 cup chopped fresh parsley
1/3 cup sour cream
Parsley sprigs or snipped chives to garnish

1. In large saucepan, melt butter over medium heat. Add potatoes, 
onions, cabbage, mushrooms, marjoram, and salt and pepper to taste. 
Cook for 7 minutes, stirring often. Stir in garlic; cook for 
1 minute.

2. Stir in stock and bring to boil; reduce heat and simmer, 
partially covered, for about 10 minutes or until potatoes and 
cabbage are tender. Stir in parsley; simmer 1 minute uncovered.

3. Purée in batches and pour into clean saucepan. (Soup can be 
prepared to this point, cooled, covered and refrigerated for up 
to 1 day. Taste and adjust seasonings. Reheat.)

4. Serve in warm soup bowls, garnishing each serving with a 
dollop of sour cream and a sprig of parsley.

Savoy Cabbage has curly leaves that are deeply ridged and veined. 
Because the flavour is mild and the leaves are softer and more 
pliable, they are perfect for use in wraps and salads and in
making cabbage rolls.



WARM CABBAGE SALAD WITH MAPLE CARAWAY DRESSING                    

Serves 4

½  cup white wine or cider vinegar
1/4 cup maple syrup
1 tablespoon oil
½ teaspoon caraway seeds
6 cups sliced or chopped cabbage
1/4 cup minced onion
1/4 cup chopped parsley
Salt and pepper to taste
2 slices bacon, cooked, crumbled (optional)

1. Combine vinegar, syrup, oil, and caraway seeds in an 8-cup 
glass measure or casserole, or in medium saucepan on burner 
set to medium-high. Microwave on High for 1 to 2 minutes or 
heat in saucepan until boiling. 

2. Stir in cabbage and onion. Microwave on high for 2 to 3 
minutes, stirring after 2 minutes, or cook and stir on stove 
top until cabbage is hot but still crisp. Stir in parsley. 

3. Serve warm garnished with cooked crumbled bacon, or refrigerate 
and serve cold. 

                                             

FULTON’S MAPLE ICE CREAM DESSERT             

Makes 12 to 15 servings

Recipe from Fulton’s Pancake House and Sugar Bush 
Visit www.fultons.ca

1 3/4 cups flour
1 cup each: lightly packed brown sugar, rolled oats and 
  chopped pecans or walnuts
1 cup melted butter
1 ½ cups maple syrup
8 cups Vanilla ice cream

1. Combine flour, brown sugar, oats and nuts in large bowl; 
stir. 

2. Add melted butter; mix well together. Pat into a thin 
layer on a parchment-lined baking sheet. Bake in preheated 
400°F oven , stirring occasionally, for 15 minutes or until 
golden brown. Crumble while warm then let cool.

3. Press ½ of the crumb mixture into a greased 13 x 9-inch 
baking pan. Drizzle half of the maple syrup on top.

4. Slice ice cream and layer on top of crumb mixture. Spread 
remaining crumb mixture over ice cream. Drizzle with remaining 
maple syrup. Cover and freeze until firm. Cut into pieces and
serve as needed.

BLUEBERRY MAPLE SYRUP

Stir together equal amounts of frozen blueberries and maple 
syrup. Heat until syrup is warm and berries are defrosted. 
Serve on pancakes, waffles or over vanilla ice cream or frozen 
yogurt.