One of my favorite things to do these days is to invite a friend over for lunch at Chez Ganz. It’s so much easier and more comfortable than trying to swing a lunch date with a toddler, and you can’t beat the price point. I’ve had a fun cast of characters (ok, mostly Jon) take me up on these lunch dates, and almost all of them involve soup.
One of my favorite people that I never get to see, Mrs. Holly Brown, joined me for one of said lunches a few weeks back, and she was charmingly impressed with a humble bowl of soup, this one comprised of mostly cabbage (surprise!) plus some chicken stock, potatoes, onions, a knob of ginger, and patience.
I promised her I would share the recipe, and weeks later, I am good on my word. Good thing it’s still totally soup season.
Cabbage Soup (For Holly)
2 Tablespoons Olive Oil
1 Medium Onion, Diced
1 Clove Garlic, Smashed
1 Thumb-sized Knob Ginger, halved
1/2 Head Cabbage, Diced
1 lb. Yellow Fingerling Potatoes, sliced in 1/4″ rounds
1 Tablespoon Soy Sauce
1-2 Quarts Chicken Stock, Homemade
1-2 Cups, Chicken (Baked, Shredded)
salt and pepper, to taste
Heat olive oil in a heavy-bottomed sauce pot on medium high heat. Cook onion and garlic for 2 minutes. Add cabbage and ginger, and cook for another 5 minutes, stirring and adding oil if necessary, developing a little color on the cabbage and onions. Add potatoes and chicken stock, and soy sauce; season with salt and pepper, and cook for 20-30 minutes, stirring occasionally. Add shredded chicken, and heat through. Taste, season, taste.
This soup is a versatile fridge-cleaner, and a nice, friendly beige food for selective eaters (your kids!) It’s a great hiding place for carrots and celery, and it’s cheap as the dickens…literally, fit for a Charles Dickens character. And heartier than gruel!
Don’t have shredded chicken? Looking for protein? Beans.
Forge your friendship in a cauldron of soup!