Cabbage, which can be sorta smelly when it cooks and has a vaguely “great depression” reputation for a lot of people, is actually very good for you (high in beta carotene, vitamin C, and fiber). Clearing out the fridge for this week’s share, I decided last night that I needed to use up some cabbage quickly. The resulting soup, which is pretty spicy due to an oncoming batch of head colds in the household, can be modified infinite ways. The cabbage shrinks a lot when shredded and boiled. Here’s the one I made – it wasn’t vegetarian, but it easily could be. You could swap the beans for shredded chicken and make basically chicken noodle soup with cabbage as the noodles. And this isn’t far off from borscht, so a couple beets and sour cream would take it the rest of the way.
4 slices bacon, diced
1/2 large onion, diced
2 cloves garlic (could have had more), minced
1/2 head each of napa and green cabbage, shredded
1 bag of David’s frozen roasted peppers, chopped
can of diced tomatoes (don’t drain)
can of white beans, drained and rinsed
2 cups stock plus about 6 cups water
**3-4 T of Thai green curry paste (replace with whatever flavor you’re after)
For head colds, spicy and garlicky are great, but the soup is fine with less kick as well. Replace with red pepper flakes and cumin OR fish sauce and shriracha OR paprika and dill. All things good.