Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”. While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge. Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.
After a week with the flu, when I looked in my fridge to see what I could make, the only vegetable in good shape looking back at me was a lovely head of cabbage. Thus the spark of inspiration for this cabbage soup. When you’re sick, if you’re up for making anything at all, you want it to be easy, nourishing, and light. Which is exactly what this cabbage soup is. It’s also incredibly good!