Simplicity at its best.
Cabbage, the Rodney Dangerfield of vegetables.
It just can’t seem to “get no respect”!
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
While under-appreciated, cabbage really is a wonder vegetable.
Cabbage is like that; it can outlast almost any other vegetable.
Ways to Adapt This Recipe
Want a little more oomph with your soup?
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
you might also serve this soup as a side dish withroast chicken, pork chops, orroast beef.
it’s possible for you to alsofreeze the soupfor up to three months.
Love Cabbage?
Elise Bauer
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Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat.
Add the chopped onion and stir in the ground spices.
Elise Bauer
Cook until the onions have softened, about 5 minutes.
Add the sliced cabbage to the pot and stir to mix the cabbage with the onions.
If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt.
Elise Bauer
Add the canned whole tomatoes, with their juices, to the pot.
Add the chicken stock to the pot.
Bring to a simmer and taste for salt.
Elise Bauer
Add more salt to taste.
Lower the heat and cover the pot.
Sprinkle with freshly ground black pepper to serve.
Elise Bauer
