Serving cabbage soup at a meal may seem a little like a visit to the house of Charlie Buckett, but this cruciferous veggie is rich in fiber, beta-carotene, and anti-cancer glucosinolates. Sweetened by carrots and onions, and creamed by mashed rutabaga, this may not be a dish you serve to a dinner party, but it is surely a go-to meal on your next Meatless Monday!
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 3 tsp. extra virgin olive oil
- 4-6 cups water
- 2-3 carrots (depending on size), sliced
- 1 head cabbage, quartered and sliced
- 1 tsp. parsley, finely chopped
- 1 rutabaga, peeled and cubed
- 1 tbsp. butter
- 1/4 cup whole milk
- salt and pepper
- white wine vinegar
Cut veggies. In a large stock pot, heat olive oil and saute onions and garlic. This will take about 5 minutes (don’t let it burn), then reduce the heat to medium and add water, carrots and parsley.
In a separate sauce pot, start cooking rutabaga in water on high heat. Once boiling, the rutabaga will take about 10 minutes to soften. Drain then return to the sauce pot, adding butter and mashing well. Stir in milk, or other non-dairy milk product, to achieve desired creaminess.
Back in the large pot, drop cabbage in once water is close to a boil. Turn down to low heat and allow to simmer for about 20 minutes. Stir mashed rutabaga into soup, and continue at a simmer in order for the flavors to blend, about 10-15 minutes.
When serving, drizzle a little white wine vinegar into bowls.