Friends in Good Food, This week got off to a raucous start for us Kelloggs: early Monday morning we were awoken by a police chase which culminated in the suspect emerging from our bushes. Since Monday our lives have been turned upside down by unexpected deadlines (I have one week to edit my PhD dissertation and get it to the printers?! What?) and difficult people. In the midst of chaos, editing, and midnight policing I needed some serious comfort food. I needed a warm, healing cabbage soup, one that could have been prepared by a generically ethnic grandmother. Thankfully, I had half a cabbage and some tasty fresh onions just waiting
in the fridge to become a soothing soup. Comforting Cabbage Soup ~ makes 4-6 generous bowls
- half a green cabbage
- 3 medium yellow potatoes
- 1 large white or yellow onion
- 3-4 cups chicken broth
- 1/4 tsp red peppercorns
- dash of red pepper flakes
- salt to taste
- Bring chicken broth to a simmer. Coarsely chop the cabbage and dice the potatoes and onions into medium pieces. Add vegetables to broth with peppercorns, red pepper flakes, and salt.
- Simmer soup for a half hour or more, until cabbage is cooked and potatoes are soft.
- Let soup cool for 5 minutes and then puree in a blender to your desired smoothness.
- Serve with butter, olive oil, or herbs as you prefer.