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Wednesday, December 8, 2010

Recipe: Cabbage Soup

Makes 4 servings
Time: about 45 minutes

This North European staple can always be improved by using Savoy cabbage in place of tight green head cabbage. For a thicker, more substantial soup, see the second variation.

1 small head green, Savoy, or Napa cabbage, about 1-1/2 lbs
4 T (1/2 stick) butter or 3 T extra-virgin oil
1 large onion, sliced
Salt & freshly ground black pepper to taste
2 T brown sugar
¼ t ground allspice
5 C chicken, beef, or vegetable stock, or water, preferably warmed
Freshly squeezed lemon juice or white wine or rice vinegar to taste

Core and shred the cabbage. Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the cabbage, onion, slat, and pepper. Cook, stirring, until both the onion and cabbage are tender but not brown---turn the heat down a little if necessary---at least 20 minutes.
Stir in the sugar and allspice and cook, stirring, for 1 minute. Add the stock or water and cook, stirring occasionally, for about 15 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)
Add a teaspoon or two of lemon juice, then taste and adjust seasoning. Serve hot.

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