Through the winter months, I get cabbage almost every week in my veg box, so by this time of year, I’m in search of new ways to prepare it. I found this recipe on Orangette’s website and thought it sounded great, though it doesn’t look that exciting! The full recipe can be found here. It’s hearty and satisfying and the leftovers taste just as good (though they were more like risotto than soup). The cabbage takes a while to cook but can be done ahead of time; the soup itself only takes about 20 minutes.
I used pointed cabbage rather than the recommended Savoy cabbage, but otherwise followed the recipe pretty closely (except I forgot the butter in the end). Not sure I missed it, though I suspect it would taste a little bit richer with the butter included.