Cabbage soup

I love to make soup, and cabbage soup seemed like a great way to use some green cabbage that I got in the last week of my CSA. I found a recipe for “Healing cabbage soup” on allrecipes.com. I can’t speak to its healing properties, but I can say that I was pretty impressed with the result. This recipe (with my usual adaptations) is definitely a keeper. I might even make it again with the other half of the cabbage.

I used a can of diced tomatoes with green chiles to give it a little kick. The original recipe suggested using “Italian-style” tomatoes. This can also be made vegetarian by using vegetable stock instead of chicken stock.

Big pot o’ soup

Cabbage soup
Adapted from allrecipes.com (JGCASE)
Serves: 8

Ingredients
2 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
1/2 head cabbage, cored and coarsely chopped or shredded
2 quarts chicken or vegetable broth
1/2 tsp black pepper
Fresh or dried herbs, to taste
1 (14.5 ounce) can diced tomatoes

Directions
1. In a large stockpot, heat olive oil over medium heat. Stir in onion, garlic, and carrots; cook until onion in is transparent, about 5 minutes. Stir in cabbage and saute until just starting to wilt, about 3-5 minutes.
2. Stir in broth, pepper, and other herbs. Bring to a boil, then simmer about 10 minutes.
3. Add diced tomatoes. Return to a boil, then simmer 15-30 minutes, stirring occasionally.
4. Enjoy!

Yum!