Cabbage Soup

Zuppa di Cavolo

Cooking With Nick Stellino
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Ingredients:

3 tablespoons olive oil
1 ½ cups chopped onion
6 cloves garlic, thickly sliced
¼ teaspoon red pepper flakes
10-12 cups thinly sliced green cabbage (1 medium head of Savoy)
10 cups good beef stock
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 recipe for Truffled Bread Sticks

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Serves 6-8 people.
Printable Version
In a soup pot over medium heat, sauté the olive oil, onion, garlic and red pepper flakes. Cook until the onion is lightly brown and tender, about 6, minutes. Add the cabbage, season with salt and pepper and cook until just wilted, 2-3 minutes. Pour on the beef stock and bring to a boil, simmer just 5-10 minutes to blend the flavors.
To serve, place plenty of truffled bread croutons in each soup bowl and pour the hot soup on top. Drizzle with extra virgin olive oil and grated cheese.
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