I've had a head of cabbage in my veggie drawer for the last 2 weeks and today, I decided to show it some love by making cabbage soup for lunch. Cooking cabbage with tomatoes is fabulous because it brings out a subtle sweet and sour flavor. Punch that tang up with ground pepper to taste (I used approx 1/4 tsp) and you've got a nice flavor profile that suggests you simmered this soup for at least an hour, despite the fact that from start to finish it took a mere half hour.
Ingredients (serves one very hungry girl):
2 cups veggie broth
1/2 of a 14 oz. can of whole peeled tomatoes (you can used diced if you want, but I like the rough shapes you get from just smashing the tomatoes in your hand)
2 tbsp olive oil
1/4 head of white cabbage, cored and roughly chopped
1 clove of crushed garlic
1/4 small white onion roughly diced
5 leaves of basil cut in a chiffonade
1/4 tsp thyme
1/4 tsp oregano
salt and pepper to taste
Saute onions in olive oil until translucent, add garlic, pepper and cabbage. Stir fry contents of pan for 2-3 minutes. Add broth, tomatoes (smashed into smaller pieces if you're going that route) and liquid from can. Add thyme and oregano and stir. Simmer for 15-20 minutes and add basil. Salt and pepper to taste.