Winter can be a tough time for eating seasonally. Most of the vegetables are root or belong to the brassica genus (brussels sprouts, cabbage, collards). With the exception of potatoes, these usually aren’t the first ingredients a novice cook reaches for. This cabbage soup recipe is beyond simple, it’s not beautiful which is why I took an artsy sort of picture, but it’s a nice brothy soup that would accompany many hearty sandwiches (reubens, BLTs, even patty melts).
This recipe would also easily convert to vegetarian / vegan, simply by using vegetable stock in place of the chicken.
- 2 quarts chicken stock
- 2 lbs green cabbage (1/2 a medium head)
- 2 lbs leeks (two bunches)
- 1 yellow or sweet onion
- salt and fresh ground pepper
Place a large pot over medium heat and add the chicken stock. Cover while you prepare the vegetables for the soup.
Cut out the core of the cabbage and discard. Cut into 1/2″ pieces. Just place 1/2 the head, cut side down on the cutting board and cut length wise, then cross cut. Don’t obsess over this, it doesn’t have to be perfect.
It’s vital to remove all the sandy grit from leeks. Cut away most of the dark green leaves, reserving the white & light green portion. Cut the leek in half and rinse under running water. Then chop the halves into 1/2″ pieces, discarding the root.
Slice the onion thinly.
Throw -or place carefully, your choice- the vegetables into the stock. Not all of the vegetables will be covered, with broth, this is fine. Add salt (start with 1 tsp, add more at the end only if you need to) and fresh ground pepper.
Stir, cover, and bring to a boil. Reduce the heat to low and simmer for 45 minutes.
Grated cheddar adds a nice garnish, but is optional.