Friday, September 18, 2009
Really... this is good... really... I promise. It's the rosemary that makes this so good.
1 sm. head cabbage, cored and chopped in about 1” pieces
2 Tbsp. butter
1/2 tsp. black pepper
2 celery stalks, chopped
1 yellow onion, chopped
2 cups rice milk or regular milk
6 cups vegetable stock
2 tsp. salt
1/2 tsp. dried rosemary
In the bottom of a soup pot, sauté celery, onions, and pepper in butter until softened. Add cabbage and stir fry for a few minutes. Add milk and bring to a boil--just up to a simmer if using regular milk. Turn heat down and add vegetable stock and salt. Simmer.
Grind the rosemary with a mortar and pestle or finely chop in a food processor. Add to soup.
Continue simmering until cabbage is crisp-tender, or 10-15 minutes. Serve with croutons.
see: crouton recipe
For more of my favorite cabbage recipes, see
How to Cook Non-Yucky Cabbage
Maple-Pecan Fried Slaw
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