“I remember a time when a cabbage could sell itself by being a cabbage. Nowadays it’s no good being a cabbage – unless you have an agent and pay him a commission. Nothing is free anymore to sell itself or give itself away. These days, Countess, every cabbage has its pimp.”
~ Jean Giraudoux, The Madwoman of Chaillot
A good wife and a wholesome cabbage soup, what more could you want? ~ Russian Proverb
I have to admit that nowadays cabbage does need a little selling. I know it is hard to get excited about cabbage soup. The problem with it is that it has just been around too long, and we are far too familiar with it to be captivated by it. But, I also know that most people want food that is nourishing and economical, and because of this we should look at the disrespected cabbage with new eyes. Here are some of the nutritional benefits of cabbage ~ It is an excellent source of fiber, vitamin B6, folate, and manganese, as well as thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5). It also provides iron, magnesium, phosphorus, calcium, and potassium and is rich in vitamin K. Are you liking it more now?
Sopa de Repollo is a traditional cabbage soup from Spain. There is nothing bland or boring here. Slightly caramelized onions along with bacon and olive oil make this soup truly extraordinary. While enjoying every single slurp, you can feel the healthy goodness right down to your bones. This recipe is slightly adapted from my favorite cookbook 1080 Recipes and is recipe #158.
Ingredients (Serves 6)
3 tbsp olive oil
4 slices thick cut bacon, cut into lardoons
1 large onion
1 small head green cabbage
9 cups boiling water
4 tbsp white rice
½ tsp meat extract or Maggi Seasoning (optional)
Salt to taste
Heat the oil in a large pan over medium heat.
Add the bacon and onion and cook stirring occasionally until the onions begin to brown.
Add the cabbage and cook stirring occasionally for 15 minutes.
Pour in boiling water and simmer for 10 minutes.
Add the rice and cook for 30 minutes more.
Stir in the Maggi Seasoning and salt to taste.
Sopa de Repollo (Cabbage Soup)
- 3 Tablespoons Olive Oil
- 4 slices Thick Cut Bacon Cut Into Lardoons
- 1 Large Onion Peeled And Diced
- 1 head Small Head Green Cabbage, Chopped
- 9 cups Boiling Water
- 4 Tablespoons White Rice
- ½ teaspoons Meat Extract Or Maggi Seasoning optional
- Salt To Taste
- Heat the oil into a large soup pot over medium heat.
- Add the bacon and onion and cook stirring occasionally until the onions begin to brown.
- Add the cabbage and cook stirring occasionally for 15 minutes.
- Pour in the boiling water and simmer for 10 minutes.
- Add the rice and cook for 30 minutes more.
- Stir in the Maggi seasoning and salt to taste.