Monday, November 10, 2008

Another cabbage soup (or stew)

It's becoming really cold and dark here, the time for thick comfortable soups or stews. I don't know which one was this. I ate it with a spoon, so it's more like a soup.
It was inspired by the tiny white cabbages that I found on the market on Sunday.
They are super cute, and taste as sweet as they look. Other ingredients are kohlrabi, that look like green spaceships, and that my mom grows in flowerbeds for decoration (both the greens and the balb are good to eat) and cauliflower, and old favorite. If this were in Central Europe, this soup would deserve an accompanement of a baked pork shank or something similar. We eat light in California, so it's garnished just with bacon pieces and minced parsley. The vegetables were so fresh and naturally tasty that I decided against any spices, to show off these green gems as they were. Since the stock was already made with aromatic vegetables, the soup does not need addition of more than an onion.

Three cabbage soup
(for 2 servings)
2 Tbsp olive oil
1 medium red onion, finely sliced
2 kohlrabi, balbs peeled and sliced and leaves thinly chopped
1 small head of cauliflower, separated into florets
2-3 mini cabbages, quartered, or 1/2 head of white cabbage, roughly chopped
2 cups beef stock
salt, pepper
4 strips of bacon, to garnish
1 small bunch of flat parsley, minced, to garnish

Heat oil in a deep sautee pan or a wide soup pot over medium heat, sautee the onion until soft and translucent. Add kohlrabi greens, stir for a few minutes to wilt. Add kohlrabi balbs, cabbage and cauliflower, stir, add the stock, cover, lower the heat and simmer for about 20 minutes, until cooked.

On a dry nonstick skillet fry the bacon until crisp, remove to a paper towel and leave to drain the fat. Let cool. Wrap in a paper towel and crush with your hand or with a cutting board to crumble.

Serve the soup sprinkled with the bacon bits and parsley. Any medium-bodied red wine, or a bold Chardonnay, goes well.

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