I just ran into this recipe while going through a stack of food magazines kept for “inspiration” for some other projects and its homey nature – and the fact that it’s so easy – made it very appealing. Making this tonight. It’s from everydayfood.com.
1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 medium carrots, diced small 2 celery ribs, diced small 2 minced garlic cloves 1 medium potato, diced small 6 cups vegetable or chicken broth 2 bay leaves 1/2 head cabbage, thinly sliced Salt and pepper 2 teaspoons vinegar 1 tablespoon chopped fresh thyme
In a large Dutch oven over medium-high heat, heat oil and then add onion, carrots and celery. cook until softened. Add garlic and cook 2 minutes. Add potato, broth and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper. Bring soup to a boil, then reduce heat and simmer. Cover and cook until vegetables are tender. Remove from heat, stir in vinegar and remove bay leaves. Stir in vinegar and thyme and season to taste.