And then there was this other time when we had a cabbage in the veg box. Observant readers might notice a pattern of veg box-related dinners, indeed dinners built round one vegetable have become a regular occurrence. Not a bad thing as it makes you seek out new ways with seemingly old/tired/well trod/uninspiring ingredients.

So to the cabbage. This little number is mainly cabbage but with lots of lovely flavours to make it so much more than the last gasp aid to weight loss that cabbage soup has evolved into.
Preparation time: 5 minutes
Cooking time: 30 minutes
Skill level: Easy
Serves: 4
Ingredients
- olive oil - 90ml
- 1 onion - sliced
- 1 garlic clove - crushed
- 1 cabbage, savoy/pointed
- 1 potato - diced
- vegetable stock - 1.1 litre
- parmesan skin -80g
- sea salt
- ½ red chilli - deseeded, thinly sliced
Heat 60ml of oil in a large pan and sauté the onion on medium heat until soft, about five minutes. Add the garlic and cook for a couple of minutes.
Remove four of the outer leaves of the cabbage, shred and set aside. Shred the rest of the cabbage and add to the onion/garlic pan. Then add the potato to the mix. Stir for a few minutes. Add stock to cover the vegetables then add the Parmesan skin, reduce the heat and simmer for ten minutes until the potato is tender.
Remove the Parmesan skin then season the soup as required. Take off the heat and leave to cool for a few minutes then zap with a blender.
The last bit. Heat the remaining oil in a frying pan then sauté the reserved cabbage with the chilli and salt. Cook for a few minutes until the cabbage softens. Warm the soup through then serve in bowls topped with the fried cabbage.
Verdict: A super little soup. The chilli cabbage on top is an absolute winner.
Drink: A cheeky bottle of red to celebrate the end of the weekend and to numb the creeping inevitability of Monday. Oh and a couple of pints of Bitburger beforehand at our local.
Entertainment: The Sunday evening installment of I’m a Celebrity… and then a couple of episodes of South Park on DVD. Funny but somehow not as good as hoped.










2 responses so far ↓
1 Teeenzzz // Feb 8, 2008 at 3:06 pm
So - this vegetable stock… Do you make it yourselves or are you cubists?
2 richard // Feb 8, 2008 at 4:12 pm
Hi Teeenzzz
We of course make it ourselves although the process is fairly involved:
Pour 1 litre of boiling water into a jug, add 4 tsp of ‘Marigold Organic Swiss Bouillon’ powder, stir.
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