In full disclosure, I have never made anything with cabbage. (let’s just call it an oversight in my cooking education). When my friend, Joy, sent me this recipe, I took it on faith that if she said it was delicious, it would be just that. It does not disappoint.
CABBAGE STOUP
Serves: About 12
INGREDIENTS:
1 Savoy Cabbage, roughly chopped (I used regular cabbage)
2 Onions, chopped
3 Cloves Garlic, minced
1 Cup Carrots, large dice (about 4 stalks)
1 Cup Celery, large dice (about 5 stalks)
1 Cup Fresh Tomatoes, chopped (any tomato)
4 Small White or Gold Potatoes (about the size of a clementine) or two large
3/4 Cup Chopped Parsley
1/4 Cup Fresh Basil, torn (I used dried – about 3-4 tsp.)
1 Can White Beans (I used Cannelloni)
1 Cup Ditalini Pasta or other small pasta like baby shells
2 Bouillon cubes (any type – I used vegetable)
Salt and Pepper to taste
DIRECTIONS:
In your largest pot add onion and sauté for a minute and then add the garlic. Add some water to the pot so nothing burns. Once the onion is translucent, add in your carrots and celery. Sauté for about 3-4 minutes. Then add in the tomatoes and potatoes and after another 3 or so minutes, add in the beans and lastly the parsley and basil.
Stir for a minute or so, and then add 8 cups of water to the pot. Allow it to begin boiling slightly, and then add in your chopped head of cabbage with another 8 cups of water. Add the bouillon cubes. Stir, bringing the bottom vegetables to the top and then cover for about 20 minutes.
Bring a small pot of salted water to a boil and add in your ditalini or other small pasta. Cook until al dente. Check the broth level in the stoup pot and stir. Make sure the potatoes are cooked and then add in the ditalini along with 1 cup of the pasta water*. Add salt and pepper to taste.
*I did not add in this pasta water, as I thought the broth level was enough.
