An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup. — H. L. Mencken, American journalist, satirist
Ah, cabbage. On one hand, it’s an Orwellian example of living within the confines of Big Brother. On the other, it’s the label on a very popular – and occasionally expensive – doll of the 1980s. So, what’s up with this head-shaped vegetable?
Many of us consider cabbage second only to potatoes as the national dish of Ireland. Perhaps, but the Chinese were scarfing it up 4,000 years B.C. And the Romans liked it too. Fast forward a few millennia to the Celts (a rough bunch at the time), who introduced Brassica oleracea to Asia Minor and the British Isles.
Did you know? Brassica (the botanical name) comes from the Celtic word bresic, meaning ‘cabbage.’
Cabbage came to America along with Jaques Cartier in the mid-1500s (he actually planted it in Canada). Still, it was a common crop in the U.S. within a couple hundred years — among both colonists and native Americans.
Why is cabbage so popular?
Well, the haves didn’t care for it back in the day. (It was considered to be peasant food.) But we have nots realized that cabbage grows just about anywhere, especially in colder climates. It’s doubtful that anyone knew about the importance of Vitamin C way back when, but cabbage (which contains a fair amount of Vitamin C) was a common menu items on the exploration ships in the 17th and 18th centuries.
But let’s be honest here. Cabbage is just good. Whether it’s fermented into sauerkraut or kimchi, stuffed into an eggroll, fried by itself or with potatoes … or served in a soup.
Cabbage, Italian White Bean & Sausage Soup
Cabbage, Italian White Bean & Italian Sausage Soup — Stick. To. Your. Ribs.
10 cups – Chicken or vegetable stock
4 cups (about 1/2 head) – Cabbage, sliced thinly
3 (about 12 oz) – Sweet or mild Italian sausage links, cooked and sliced into 1-inch chunks
1/3 cup – Tomato paste
2 – Garlic cloves, minced
1 – Shallot, minced
1 tsp – Celery seed
1 tsp – Dried Basil
1/2 tsp – Dried Thyme
1 (15 oz) can – Cannellini (or Red Kidney) beans, drained and rinsed
1 TB – Extra virgin Olive Oil
Kosher salt & freshly-ground black pepper
In a stockpot, heat olive oil over medium-high heat; add garlic and shallot and cook until fragrant (about 30 seconds). Add cabbage, stock, tomato paste, celery seed, basil and thyme and bring to a light boil. Once boiling, reduce to a simmer and add cooked sausage.
Simmer until cabbage is soft, about 20 minutes, then add beans. Bring soup back to a simmer. Season with Kosher salt and freshly-ground black pepper as desired.
Makes about 2 quarts.
Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?
