Cabbage Soup

I know – you are wondering why am I sharing a recipe with you for a food that is classically considered a very gassy food. Well, first of all, its really a very good refrigerator soup and second, desperate times call for desperate measures. There is no limit to what you can put into the soup. I had an enormous head of cabbage that I bought when I was under the impression that I should fill my fridge with root vegetables in case food would disappear from all the markets. Settlers lived all winter on root vegetables so… Anyway, the soup is really good and here is what I did, but you are free to make it any way you like! Think of this as a soup outline!

I took a large onion, a shallot, a couple of carrots and some celery and chopped them up and threw them into a pot with a little olive oil. I sautéed everything until they were soft and the onion was translucent. Next, I added a fifteen ounce can of diced tomatoes and chicken stock. I threw in some marjoram, a bay leaf, basil, salt and pepper, and red pepper flakes.

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After about fifteen minutes I cut the cabbage into big chunks and threw them into the pot. Then I let is simmer for about thirty minutes or so, until the cabbage wilted down.

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I cooked up orecchiette and finished with a little parmesan. Soup is a comforting food and so what if you get a little gassy! You’ve been home with these people for what three to four weeks? Who cares!! Fire away!!!

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