Certainly one of the easiest soups to prepare, and from its prep, you actually get two meals (spareribs & soup) - or use the soup to stimulate your appetite before chowing down on ribs.
My daughter hesitated about eating the hominy, "isn't it chemically altered? or genetically-altered?" I couldn't explain the process of turning corn into hominy, so I had to look it up.
I always knew it was processed using lye - which sounds awful - but I was glad to read that it must be "food grade lye" as lower grades of lye are used as drain openers (and here mom thought it was the cabbage!) The process actually yields nutritional benefits - removing the hard outer shell (germ) converts the niacin into a more absorbable form, improves the availability of the amino acids while making the corn easier to digest. To my daughter's liking, hominy had a past: Cherokees used it. If it was good enough for them, well, it must be native.
Hardy Appetit!
CABBAGE-HOMINY CORN SOUP
salt, garlic salt & pepper to taste
1 thinly sliced onion
1/2 - 1 head of cabbage, shredded
1 large can hominy corn
Parboil until tender however many spareribs you intend to grill.
Put the broth in the fridge overnight to harden the fat (optional).
Scoop out the fat, then add to the remaining broth:
Simmer for 30 min. or until cabbage is tender.
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