OK, I saw that face. Now put it away. Cabbage soup may sound a bit stinky, but believe me, this one is not. I was looking for a soup that was healthy, plain but not boring, and quick. This one works pretty well, I think. It’s vegetarian (vegan, even), chock full of the superfood cabbage, and pretty as prom date. Try it on one of those cold nights when your head cold thinks winter has overstayed its welcome. You don’t really want to eat anything, but you know you need to eat something healthy, and what’s better to get your mind off being sick than spending an hour in the kitchen making a gorgeous soup? Turn on some Bob Marley & the Wailers and lively up yourself!
Cabbage Soup
makes about 4 quarts
2 tablespoons olive oil
1 cup thinly sliced leeks
5 cloves garlic, minced
1 pound shredded green cabbage
1 pound shredded red cabbage
1 cup chopped fennel
1 cup chopped carrots
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 28-ounce can diced tomatoes, drained
2 tablespoons minced fresh rosemary
10 cups cold water
3 tablespoons cider vinegar
1 tablespoon minced fresh dill
Sauté leeks & garlic in olive oil over low heat in large French oven until just softened, about 10 minutes. Add cabbage, fennel, carrots, salt, & pepper to pot, a couple of handfuls at a time, stirring to combine, until it’s all in there. Increase heat to medium and sweat vegetables, stirring often, for 10 minutes. Add tomatoes, water, & rosemary and increase heat to high. When soup begins to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir in vinegar, taste for salt, and serve sprinkled with dill.
