Cabbage and Roots Soup
by Kimberley Thompson, Tastemaker in Residence
Root vegetable and cabbages are inexpensive, yet tasty, components of this next soup. I usually make this using the leftover ham from Christmas...perfect on a frosty January day! But you could use a ham hock...just boil it longer until the meat falls off the bone.
6 Tbsp butter, divided in half
1 head green cabbage, chopped
I large onion, diced
4 parsnips, peeled and cut into 1/4" rounds
1 large Granny Smith, or other tart apple, chopped
1 lb diced cooked ham
1/3 cup apple cider
2 Tbsp apple vinegar
6 cups vegetable broth
1 tsp peppercorns
3 Tbsp tomato paste
Loaf hearty rye bread
- Melt 3 Tbsp butter into a heavy kettle; add cabbage and stir over medium heat until soft and wilted. Remove cabbage from pan; setting aside in a bowl for later. Add remaining butter to melt in same pan that you sauteéd the cabbage. Put in onion, parsnips and apple. Allow to cook on medium heat until little brown flecks appear, stirring often. Put cabbage back in kettle with the onion, parsnips and apple. Add ham, vegetable broth, apple cider, apple vinegar and peppercorns. Bring to a simmer.
- Turn heat down and allow to simmer for 1/2 hour. After 30 minutes, stir in tomato paste. Cook 5 more minutes.
- Serve with thick cut rye bread on the side.