Cabbage Soup
serves 2-4
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2 tablespoons olive oil
2 leeks, white part only, chopped
1 onion, diced
4 cloves garlic, minced
1 head green cabbage, shredded
3 cups low-sodium broth (chicken or vegetable)
1 cup water
1 cup dry white wine
salt and pepper
prep: 15 minutes
total: 55 minutes
large pot
1. In a large pot, heat the olive oil over medium heat. When the oil is hot and shimmering, add the leeks, onion and garlic. Cook, stirring often, until they are softened but not browned, 6-8 minutes.
2. Stir in the cabbage and cook 5 minutes. Pour in the broth, water and wine. Bring to a simmer and cook until the cabbage has softened and wilted, 15-20 minutes. Season with salt and pepper to taste.
2. Stir in the cabbage and cook 5 minutes. Pour in the broth, water and wine. Bring to a simmer and cook until the cabbage has softened and wilted, 15-20 minutes. Season with salt and pepper to taste.
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