Green Cabbage Soup
Even this recipe name suggests simplicity of ingredients (relative to
commercial and gourmet soups), but that is the goal: how to feature
this great - and abundant - vegetable in a comforting, nutritious soup.
I was tempted to add beans (or pasta, rice, whatever), but decided that
this soup stays more versatile without the extras; just serve it with
these according to the gustatory (or social) essence of the meal.
3 tbsp virgin olive oil
1 large yellow onion, chopped
3 med. cloves garlic, diced
1 1/2 cups chopped carrots
1 med. head green cabbage, chopped
1 quart fresh water
1 tsp dried basil
1 tsp dried oregano
1 tsp Summer Savory
2 tbsp dried parsley
1/2 tsp black pepper
1 tsp salt
2 cups vegetable broth
(all broth instead of water might be used,
but the cabbage flavor is diminished)
In a large soup pot, sauté onions in olive oil until al dente
texture; add 2 tbsp water after 3 min. to prevent scorching.
Spread chopped carrots on top, then chopped cabbage, then
sprinkle on all herbs and spices.
Pour on water, cover pan, bring to a soft boil, then reduce heat
and simmer ingredients 30 min. without stirring (keeps carrots
on the bottom for better cooking).
Add vegetable broth, stir gently, then simmer 30 min. (or until
desired texture of vegetables).
Note: My choice of extras is typically canned cannellini beans,
red kidney beans, or cooked brown rice.
LOL: After reviewing these ingredients, I realize
that "simplicity" is in the eye of the home chef.