Tennessee Comfort Food: Cabbage Soup

My grandmother seemed to sense when her family needed the rich sustenance of true traditional comfort food. Following in her Celtic footsteps, I rummaged through my vegan refrigerator today to attempt to create something to warm our bodies as our Christmas tree warms our heart. I twittered that I was making my version of my Grandmother's Irish Cabbage Soup, and since then my mail box has been filled with requests for the recipe. Like my grandmother's recipes, this one is based on "a pinch of this and that." But it was a delicious soup, warm, comforting, and, now, gone! Thanks for asking for it. Enjoy!

Cabbage Soup

Drizzle a couple of tablespoons of oil around the bottom of a large pan. Add:

1 onion, chopped

3-4 carrots, chopped

2 cloves garlic, chopped

Saute above about 5 minutes. Add:

@1Tbsp basil

@ 1Tbsp salt

@ 60 grinds of fresh black pepper

Enough vegetable broth to cover well (@16 oz., which was all I had)

1 small head cabbage, chopped, added to pot

Almost cover cabbage with more broth or water, remembering that the cabbage will shrink as it cooks.

Cook 2-3 hours. Serve over crumbled cornbread.

Comments

[Michael Hyatt]

Perfect! I told Gail yesterday I wanted her to make some cabbage soup. I haven't had it since I was a child, but used to love it. My mom used to also add potatoes. Yum!