Rustic Cabbage Soup

Rustic Cabbage Soup Recipe


Every few weeks I get in my car, cash in pocket, and drive to a pre-determined location. This is where I meet my dealer. I turn over a wad of greenbacks and she hands off a huge bag of the good stuff. Most of the time I don't really know exactly what I'm paying for. I scurry back to my car, drop the booty in the trunk, peel back the plastic and peer inside. If I'm lucky a neighborhood streetlight will be nearby to illuminate the contents of the bag. This time of year I might see the eyes of impossibly petite potatoes peering back at me, they could be nestled alongside a kaleidoscope of vibrantly colored carrots, or shouldered up against a of pile of parsnips. It's a mystery box, and $25 gets me something like twenty pounds of meticulously grown delights direct from Mariquita Farm in Watsonville, Ca (just down the coast from us city folk). Today's rustic cabbage soup recipe was inspired by the contents of their latest delivery. I sliced a moon-shaped cabbage into thin ribbons and cooked it down in a simple pot of sauteed potatoes, onions, garlic and flavorful broth. Each bowl was finished with a generous drizzle of great olive oil and a dusting of shredded cheese.

But before I get too far ahead of myself on the soup front, let me tell you a bit more about Mariquita Farm and what Andy and Julia are doing. There's a bit of back story...I used to buy produce from Mariquita at the farmers market on Saturdays. After many years they decided not to do the market anymore (long story). Keep in mind Mariquita sells my all-time favorite carrots, and I was convinced I was going to have to find a new source. Not the case, Julia emailed some of her regulars last summer mentioning that she would be making the occasional delivery to San Francisco...would we be interested in doing a pick-up? She also mentioned the option of buying one of Andy's specially curated mystery boxes - which have since become all the rage.

Cabbage Soup Recipe

This isn't a CSA, it's more guerilla than that. As it stands now, every other week(ish) Julia and Andy pack a huge delivery truck with many, many mystery boxes. Julia then climbs into the big truck and navigates her way over the Santa Cruz mountains down into Silicon Valley and then north toward San Francisco proper. She parks the truck in front of a previously designated neighborhood restaurant and people come from all over the city to trade cash for mystery crops. It's great. I try all manner of ingredients I might not buy otherwise - and as you can see from the photos, they're beautiful and bright because Andy takes such care in growing and handling them.

With out sounding too mushy, this is just one more reason I love living in San Francisco. On a good night, not only do I go home with the box (er, bag - the boxes get reused), but sometimes I even get to sit down for a drink or slice of pizza and catch up with Julia. It's a real treat.

Cabbage Soup Recipe

A note to any Mariquita fans in SF: The Mariquita laptop was stolen and their mailing list was lost entirely. If you're interested in knowing when/where future mystery nights are taking place you can mail Julia from this page.

A few related links:

- Mariquita Farm (website)
- The Ladybug Letter (Mariquita blog)
- Julia's blog
- Mariquita Farm's Mysterious Thurdays

I threw this cabbage soup together last night, it was even better when I ate the leftovers for lunch today. I suspect many of you have all the ingredients needed on hand. Well, maybe not the cabbage. Pick one up and give it a try.

 
 
 
 

Rustic Cabbage Soup Recipe

Chances are I'm not making my own stock on the average weeknight. I am a big fan of Rapunzel Herb Bouillon (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth. I'll crush it into a powder and add it to the pot just before I add water. I had some Rancho Gordo flageolet beans already cooked so I used them here, but no worries if you have to turn to the can. For the vegans out there, just skip the Parmesan, and you're in business.

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Serves 4.

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Your Comments


Julie in Baku
January 14, 2008

It's 11:32 am my time in Baku and I was just wondering what I was going to make for dinner tonight when I get home from work. You know the there's-nothing-in-the-fridge routine. Then I stopped by your site (which I do daily) and there this simple and oh-so-good sounding recipe and as luck would have it, I have all the ingredients in my fridge! Thank you Heidi for your down to earth and delicious meals. They remind me that a meal doesn't have to take a ton of prep time, 24 steps and four hours. Most importantly, your creations encourage me to be a bit freer in the kitchen and less tied to following recipes verbatim. Thank you for that!

 

victoriaq
January 15, 2008

your pictures are so beautiful!

 

Karien from Johannesburg
January 15, 2008

Heidi, thank you for all these great down to earth recipes, haven't tried any yet, but this soup will definately be on my stove this weekend!!

 

june2
January 15, 2008

Simple foods are so comforting! I LOVE cabbage soup and instead of boullion, now carmelize a large yellow onion or two, with celery and carrot before adding the water and cabbage cut into chunks. Salt and pepper and some thyme and it's ready. One or two crimini's add just enough earthiness to do something special to the cabbage. It's so good, this kind of soup.

 

JEP
January 15, 2008

I'm trying this recipe today! It is snowing & windy...I need the comforting warm-up this soup can provide. Fantastic photos!

 

Joyce
January 15, 2008

Good reminder of the simple things!
This is an old favorite,long forgotten. The addition of some caraway seeds will give it an old world flavor for variety — also nice with a can of diced tomatoes.
But just the way you made it is perfect for me. Nice story, too!

 

Deborah Dowd
January 15, 2008

This sounds like just the ticket for a really chilly day- no potatoes for us (diabetic husband) but I can add more beans!

 

christine
January 15, 2008

Yes! I am always looking for a new cabbage recipe. Such a frugal vegetable but I never know what to do with it.

 

The Secret Ingredient
January 15, 2008

We belonged to a food co-op when we were living in NYC (of all places) and it was wonderful coming up with recipes for the new and interesting things I'd find in my brown bag every 2 weeks. I miss it!
BTW, Heidi, I met a young up and coming vegan cookbook author, Hannah Kaminsky (she lives in my town). Fantastic book with fantastic photos...and to think she's still a teenager! She said you might be featuring her at some point on your blog....I'll look forward to it! She's really incredible!

 

Erin
January 15, 2008

I think I know what I'm having for dinner on this chilly day.

 

JOYCE
January 15, 2008

I live in Florida. It went down to 40 degrees. Brrrr. Just the right touch for tonight's dinner!

 

Eris
January 15, 2008

I had made a cabbage and potato soup with the huge head of cabbage that I picked up at the end of the farmer market season, and it was just the thing in blustery winter. Now I splurged on some Yukon Gold's from the grocery, so this might just have to end up in my soup pot! Mmm, I feel warmer already.

 

katy
January 15, 2008

oh yum! i'm definitely doing CSA starting in june -- i just heard about for the first time a few weeks ago and pretty much thought it was the best idea ever (you can't sign up in the middle of the six-month programs, which is why i have to wait till june -- although the farmer's market will tide me over). i think the "mystery box" will expand my cooking skills, too, because i'll get ingredients that i might not otherwise buy!

 

Steve
January 15, 2008

Here in Sweden we have a few suppliers of organic produce who will deliver boxes to the door. Every week the contents change and while it's not a mystery box there's enough variety with the various boxes they offer that I'm often inspired to try completely new ingredients and combinations. And often I find myself turning to 101 Cookbooks for that inspiration! Thanks for a great post as usual Heidi.

 

Susan
January 15, 2008

Back in my college days (eons ago), a friend gave me his Russian grandmother's cabbage borscht recipe, which sounds a lot like this minus potatoes and beans and plus sour salt (citric acid) and tomatoes (she made it with beef broth of course). I still make it at least once every winter. Now I have a new cabbage soup to try!

 

BeckyAndTheBeanstock
January 15, 2008

Potato and cabbage were made to go together. I was actually introduced to a variation of this soup a long, long time ago, when I was a dieting adolescent. The surprise was that I loved the "diet" soup (which perhaps defeated the purpose). But then, even back then I was improvising in the kitchen.

I envy the year-round availability of locally grown produce in Heidi's neck of the woods. I also wish that we had easier access to CSAs, but there's an odd phenomenon in the Midwest right now, or at least in the St. Louis region. Farmers are getting out of CSA and choosing to sell at the markets (or to local-produce stores that are popping up, or to restaurants). At least I can read about Heidi's contraband!

 

Sorina
January 15, 2008

This is a delicious recipe. Tanks for posting

 

deb
January 15, 2008

Hi Heidi,

Do you think kale would work instead of cabbage if that's what one has on hand?

Thanks for another great idea!

deb

 

cinnamonda
January 15, 2008

Thank you for a lovely recipe! Your recipies are a real inspiration for us all! And your photos are lovely.

 

Farmgirl Susan
January 15, 2008

It was 10 degrees here this morning, so a big bowl of hot soup sounds wonderful right about now--and I even have all the ingredients on hand. I never would have thought to combine potatoes, beans, and cabbage, but your recipe looks and sounds delish. I love Joyce's suggestion to add caraway seeds and a can of diced tomatoes. I was thinking maybe some fresh herbs from the greenhouse. But of course that's the most wonderful thing about soup--there's an infinite number of ways to make even the simplest recipe!

 

TwentyTwo
January 15, 2008

This is perfect. I just purchased a head of cabbage and was trying to figure out what to do with it.

I enjoy your site so much!

Thanks!

 

patsy
January 15, 2008

We tried getting a weekly surprise basket of local produce here in Chicago, but somehow ended up with raspberries from California. Oh well. They said it was "supplemental." I'd have rather gotten just 10 lbs of local onions.

I hope this isn't inappropriate, but beans AND cabbage? My stomach is cramping at just the thought. I've been avoiding both of those foods (and I miss them terribly) because of the gas/bloat/cramp problem. Does anyone have a solution? How do the rest of you do it?

 

Jesper
January 15, 2008

what a great way to use some of those left over cabbage that always seem to slip my mind.

 

Mrs Redboots
January 15, 2008

Hmmm - I was going to use up the half cabbage in my fridge as a vegetable to accompany tonight's spaghetti bolognese.... now I'm not so sure, as I shall need to make soup tomorrow, and your recipe really looks good! I love cabbage soup (I think it's specially good if you put the outside leaves of a cauliflower in there, too, and as tomorrow night's supper is to be cauliflower cheese, I think I just might use the outside leaves with the cabbage). All of which means I'll have to get another green vegetable for tonight.... hmmm..... or buy another cabbage, of course!

 

Jaime
January 15, 2008

This sounds wonderful! I can't eat a lot of starch, though - what might be a good replacement for the potatoes? Would parsnips get too mushy?

 

MSassi
January 15, 2008

Heidi - My mystery box had a purple cabbage - would this work as well?

 

Jen
January 15, 2008

I love Mariquita Farms! I have been a member of their CSA on and off since I moved to the bay area.

I attribute their CSA with my learning how to cook unusual vegetables--for example, I got a bunch of cardoon from them last spring. Cardoon?! when do you ever see that in the grocery store?? Also, since you don't dictate what you get every week, I found that I was cooking more adventurously in order to use up everything that I got each week. More veggies, unusual preparations--it's a win-win situation. Thanks for highlighting them--they're great!

 

Lillianne
January 15, 2008

Would this not solve the nearly nightly question "What am I going to make for supper tonight?" I love this idea and wish I lived in an area that provided something like this. What a great way to avoid the same old same old.

ps: I have been looking for purple carrots ever since the first post.

 

meg
January 15, 2008

I've been looking for a good store bought veggie stock for some time now. Do you use the rapunzel with salt or without salt? wondering if its like butter where unsalted is better so you can adjust seasoning yourself.
Love your site, its been the source of many yummy and inspired meals.

 

Lollya
January 15, 2008

Heidi, there are few places on the web that I frequent, but yours is one. Being that I am a web designer by day, I often could pass on surfing, but your images always stop me. Your recipes always deliver. Simple, but well thought out. Spontaneous, but considerate.

Thanks,
Lollya

 

amy
January 15, 2008

Your timing is just SO perfect! I got my first delivery from http://www.urbanorganic.com/ last nice and what should I find in there but a big fat cabbage?? so excited to try this...

 

Katie
January 15, 2008

The cabbage soup sounds wonderful! I'm glad to see I'm not the only one that likes beans and cabbage together!
And your mystery boxes....what fun!

 

decembermonkey
January 15, 2008

it's not as COLORFUL as the other stuff you make... i miss the color.

 

Sandy
January 15, 2008

This sounds absolutely yummy. I just bought a head of cabbage and have been craving soup so looks like this delicious recipe will be on the menu.

Thanks for all the great recipes, Heidi.

Sandy

 

Mansi
January 15, 2008

Looks inviting, though I like my soups a little more creamy...I made a roasted cauliflower and bell-pepper soup recently:) never tried one with cabbage yet....

 

Alejandra
January 15, 2008

I love mystery boxes. When I lived in DC, my coworker and I subscribed to a mystery box service from a local farm. We'd pay 80 total and then split the spoils on the floor of my office. Our coworkers always thought we were nuts as we counted out potatoes or oranges or little containers of homemade yogurt. We'd spend the rest ofthe week trading the way little kids do with lunch. I'd come in and say "You know, I don't think I'll be using the carrots afterall, want to trade for those eggs you didn't think you'd be able to finish?" or "I'll give you three white peaches for that canteloupe."

I particularly like the way it forces you to use what's in season (well, unless you find someone willing to trade with you.)

 

Suebob
January 15, 2008

Soups like this are great with a little walnut oil instead of evoo. Mmmmm.

 

fishoutofwater
January 15, 2008

yumi!! sounds so great...i just got some cabbage and its still a bit nippy at night in Southern California. i could totally see myself eating this in front of the tv watching American Idol

 

Michelle
January 15, 2008

I was lucky enough to get a mystery box this week. What an awesome selection! I'm a J&A friend and CSA subscriber, and this "challenging" box was so much more exciting. Tonight we had potato soup, romanesco with cheese sauce (I have kids), and arugula salad with cippolini and toasted almonds.

I was wishing I could get it together to post about how great everything was, but never got to photographing. Now I can just post to you. Thanks!

 

Liz
January 15, 2008

Okay, I've never been a big cabbage fan, but I'll try this one for you. Your bulgur, celery, and pomengranate recipe saved me during a snowstorm last week. So, here's to giving old tastes a new shot in the new year!

wishing you the best!

 

Root2Fruit
January 15, 2008

So fabulous to read a post about Mariquita Farms' guerilla CSA. I'm an avid Andy & Julia fan (I recieved their CSA newsletter even as an East Bay resident! and got to spend an afternoon trying to keep up with Andy on a farm tour and experienced his passion and no-nonsense perspective about local foods in the Bay) and I've been interested in their fresh new take on the CSA model.

Your blog continues to inspire me--thank you!

 

twinky
January 16, 2008

Oh yum. I wonder if i can use this for the cabbage soup diet
:-) post-holiday dieting wouldnt be so dreary with all the cheese and olive oil!

 

Kieran
January 16, 2008

There's nothing quite like vegetables straight from the farm and nothing like soup on a cold day.

 

Jen O
January 16, 2008

Your pictures are amazing! Thanks for sharing!
I'm going to have to pick up a cabbage this week at the grocery store...

 

katy
January 16, 2008

hiedi, i'm not sure if you've seen this article already, but i wanted to point it out to you:

http://www.nytimes.com/2008/01/16/dining/16anim.html?ex=1201150800&en=66ef890e06377dd3&ei=5070&emc=eta1

it actually made me cry, and made me think more seriously about the choice i'm inherently making when i buy animal products from a commercial grocery store (which i am pretty much going to try to stop doing).

 

JFS
January 16, 2008

In response to the digestibility question, and with apologies for tinkering with the recipe, try some or all of the following:

cook a little longer / pre-cook the beans
sacrifice the nutrients from the bean-water [sad, but you do what you gotta do]
beano does work
go for a long, after-dinner walk (many people find that low-level walking calms cramping; some doctors prescribe it for Crohn's)
if garlic affects you, use less, but brown it. Epicures will tell you that the quality of the taste suffers, but you get a stronger flavor for less garlic. This works even better for onions.

 

mel
January 16, 2008

Heidi -- I love your blog, your cookbook and your overall perspective on food. I also love the versatility of soups. They can be light and refreshing or hearty and satisfying. This soup looks perfect for a Sunday afternoon.

 

deb
January 16, 2008

So, okay, ended up using the kale in the rice and poached eggs recipe which was AMAZING, btw. And made this soup to eat all week w/ Napa cabbage. This is so good and the broth is so delicate, yet it's hearty. Heidi, my heavens you help keep this gal well-fed.

 

Snehal
January 16, 2008

Oooh how Mafioso! I just love reading your stories, they are sheer delight! The images you invoke when you write about trysts with dealers and $25 mystery bags are pure fun :) The soup looks great too!

 

Chris
January 16, 2008

i love reading your stories, you make your culinary experiences sound like crazy adventures. do you know of any farms around ventura county that do something like your mystery boxes?

 

Manuel
January 16, 2008

Very nice pics.
I like your pictures.
I have discovered your blog today and I have enjoyed a lot your stories.

 

Jennifer
January 16, 2008

I have been sick with a head cold for DAYS and this sounded ssooooo good when I saw it. I made it tonight and it was perfect. Although my potatoes started to stick to the bottom of the pot, but it ended up ok. The veg broth deglazed it and it thickened the soup nicely. Even my husband, who doesn't like cabbage enjoyed it and even had a second bowl! Thanks for the feel good soup.

 

deepak
January 16, 2008

dear Heidi,

Thanks a ton for this wonderfully simple recipe of cabbage soup. Living in India, could you please suggest a substitute for olive oil. It is available in some outlets here in Delhi, but one has to really 'hunt' for it.

With best wishes,
Deepak.

 

fossettes
January 17, 2008

Hi, I'm a french girl who loves cooking as a zen therapy to all that stress we all have.
I just openend a blog about japonese lunch boxes called bento and would like to refence your website as prefered because I bought your book, I love your photos and I apprecciate your generosity.
Would you authorise it? Thanks a lot.

 

Assissotom
January 17, 2008

Your site was so interesting and informative I had to call a friend to tell her about it. Great work

 

Ashley
January 17, 2008

I'm having people over for football on Sunday and was dreading the thought of making yet another pot of chili. This recipe sounds absolutely perfect AND low budget. Cabbage is one of those ingredients people don't even know they like.

I LOVE the site. Keep it up!

 

Hillary
January 17, 2008

I don't even like cabbage soup and this looks great. You should submit it to our Hearty Soup Contest that ends next week!

 

Sue
January 17, 2008

Great recipe. Great site. I just posted a review of 101 Cookbooks on my blog's Sidebar Reviews feature. Keep up the great work.

 

Marissa
January 17, 2008

mmm mmm I'm so obsessed with soup right now this looks great!

 

kc
January 17, 2008

Cooking quick doesn't have to mean cooking bland. This is a horrible lesson for beginners. Please teach people the fundamentals and let them create from there. You simply can not make a soup this quickly.

 

mel
January 17, 2008

kc - you really can make delicious soup in a short amount of time. Also note the word "rustic". I love this site because it inspires people to think differently about food and cooking. You really can make a meal in 10 minutes. Dinner doesn't have to be an elaborate production.

 

Ilene
January 17, 2008

This soup was so much better than the sum of its parts. My daughter came in the kitchen when I was making it and was very doubtful that it would taste like anything because there were so few ingredients. She, and the rest of us, were delightfully surprised. I ate it again for lunch today and it was, possibly, even more delicious. Thanks, Heidi.

 

Anonymous
January 17, 2008

I made this tonight; was at a friend's talking about the recipe saying I needed to stop for cabbage on the way home & she offered me her 1/2 cabbage. Now that's a friend and the soup is delicious; very satisfying. Thanks Heidi.....love your recipes. Linda/CT