Please find below my recipe for the best cabbage soup you will ever eat:
1 large cabbage (approximately 2lbs), chopped finely/shredded. (Napa or Savoy are best for this recipe but you can use any cabbage--just remove any tough leaves and the core.)
1 small onion, chopped fine (approximately a 1/2 cup)
2 cloves garlic, chopped fine (approximately 2 tablespoons)
1 tablespoon white wine or white balsamic vinegar
3 cups of broth (any kind--chicken, vegetable or beef)
2/3rd cup uncooked orzo or rice
Salt and fresh ground pepper to taste
1-2 tablespoons butter (optional)
1/2 cup freshly grated parmesan, and a bit more for serving [do not substitute pre-grated, the texture is important]
chopped fresh parsley for serving (optional)
Heat the olive oil in a soup pot on medium, and add the onion, cooking until deep golden yellow. Lower heat slightly and add garlic, cooking until lightly golden as well. Add cabbage and coat completely in oil, stirring until it begins to wilt. Add salt, pepper and vinegar and then stir again to integrate these. Reduce heat to low, cover and cook for at least 90 minutes, stirring occasionally, until cabbage is completely softened. [Note: if short on time, this can be done quicker at a higher temp if you stir constantly] Add a few tablespoons of water if the pot gets too low on liquid. Once cabbage is completely soft, golden, and resembles caramelized onions, add broth, bring heat back up to medium and bring to a boil.
Add orzo or rice and then lower to a simmer, covering and cooking for about 5-8 minutes for orzo, or 15-20 minutes for rice, until it is just tender, but still a bit firm--al dente. [You can also use leftover pre-cooked rice, just add it in here and let it simmer long enough to heat through] Turn heat off and adjust salt and if needed, then swirl in a bit of butter if you want a richer soup. Grate in parmesan and stir.
Serve hot with a sprinkling of (optional) fresh parsley and additional parmesan grated on top, as well as a quick grind of fresh pepper.
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