Well it's winter and it's COLD!! Well, here in Chi-town it's actually 55 degrees today, go figure. Anyway the Sausage and Sopressata are hanging in the garage and I have all the bones left over. I love to use them to make cabbage soup but, since most people aren't too keen on using pork bones (& fat) to make soup, here's a more tame version of the recipe. This is sure to keep you warm. And by-the-way, like most soups, it's even better the next day!
Minestra di Cavolo (Cabbage Soup)
1/4 | cup | Extra Virgin Olive Oil (I actually use pork lard sometimes) |
1 | Carrot, peeled & chopped | |
1 | Small Onion, peeled & chopped | |
1 | Celery Stalk, Chopped | |
1 | clove | Garlic, Minced |
1 | Bay Leaf | |
1 | small can | Whole Peeled Plum Tomatoes |
4 | quarts | Chicken Stock, brought to a simmer |
1 | Medium-Sized Head of Cabbage | |
1/2 | cup | Raw Rice |
Salt & Pepper to taste | ||
Heat a large pot and add the Oil. Lightly sauté (sweat) the vegetables and the bay leaf for a few minutes or until the vegetables become translucent. In traditional French Cuisine these vegetables are called a Mirepoix; in Italian we call it a Battuto. Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes to the batutto and cook for a few more minutes. Add the hot stock to the pot and bring to a simmer. Cut the Cabbage in half and remove the core. Slice the entire head into about ½” pieces, keep them long and thin. Add the cabbage to the pot and stir it completely into the stock. Once the soup comes to a boil add the rice and cook another 30 minutes or until the rice is tender. The rice will help to thicken the soup slightly.
Serve with a sprinkle or Parmesan.
Buon Appetito!!
