Rustic Cabbage Soup

We seem to have an abundance of cabbage right now so I started thinking about how I could use some. I made cabbage casserole for Thanksgiving dinner with the family, made veggie soup with some then decided to try and come up with something a little different.  Well, this is different alright but oh so delicious, Kenny said it was one of my best yet! For the vegans out there, just skip the Parmesan, and you’re in business.


2 tablespoon extra virgin olive oil

Big pinch of salt

1 pound potatoes, skin on, cut 1/4-inch pieces

2 cloves garlic, chopped

1 large  onion, thinly sliced ( I use “Candy”)

2 cans chicken stock (low sodium)

2 teaspoons Wyler’s instant bullion (sodium free)

3 cups water

1 1/2 cups white beans, precooked or canned (drained & rinsed well)

1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the instant bullion, water, stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…

Serve drizzled with a bit of olive oil, fresh cracked pepper and a generous sprinkling of Parmesan cheese.




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