It seems like it will be a week of soup and stew here in Iowa. Continuing to use the vegetables in my fridge, I found a cabbage. It seemed like a great time to make this cabbage soup recipe I found in the Serving Up the Harvest cookbook.
Tomato Cabbage Soup
2-3 Tbsp olive oil
1 lb hot Italian sausage
1 small head cabbage, quartered, cored, and thinly sliced
1 onion, halved and thinly sliced
1 can diced tomatoes or 3 1/2-4 c diced fresh tomatoes
6 c chicken broth
1 tsp ground cumin
Salt and fresh pepper
Heat 2 Tbsp oil over medium heat in a large soup pot. Ad the sausage and saute until completely browned, about 10 minutes, breaking up the sausage with a spoon or spatula as you stir. Remove from the pot with a slotted spoon and set aside on a plate lined with paper towels.
If the soup pot is mostly dry, add the remaining 1 Tbsp oil. Add the cabbage and onion and saute until golden, 8-10 minutes. Add the tomatoes, broth, and cumin. Return the sausage to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the cabbage in completely tender and the flavors are well blended. Taste and season with salt, black pepper, and white pepper, being especially generous with the peppers. Serve hot.