Maybe it’s the winter dragging on and on. Maybe it’s the up-coming St. Patrick’s Day. Perhaps it’s the gorgeous organic cabbage I somehow discovered at our little rural grocer. Whatever it is, I’ve had a strange urge for cabbage soup the past couple of weeks. A quick search of the Internet mostly yields less-than-appetizing versions designed for the cabbage soup diet craze, but the one listed below is simple and really, really good. If you’re looking for quick comfort food, you can’t go wrong with this Rustic Cabbage Soup.
1-2 T olive oil
3 medium potatoes, cubed
4 cloves garlic, chopped
1/2 onion, sliced thin
5 cups vegetable stock
1 can cannellini, or other white beans
1/2 head medium cabbage, thinly sliced
Additional olive oil and Parmesan cheese for garnish
Place olive oil and potatoes in a deep skillet over medium-high heat. Cover and cook for about five minutes, stirring a couple of times, until they start to brown a bit. Add the garlic and onion and cook for a couple of more minutes. Add the stock and beans and bring it up to a simmer. Add the cabbage and cook for a few more minutes, until the cabbage is tender. Add salt if necessary (see Notes below).
Serve with a drizzle of olive oil and Parmesan cheese.
Notes: The recipe that I based this version on originally called for adding a fair amount of salt. Based on the stock, I added none and it came out fine, but ymmv.