cabbage soup

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I like the frugality of traditional recipes, a contrast to our wasteful world of excess.

For cabbage soup, I finely slice half a savoy cabbage (verza) and stew it slowly on a low heat in a covered pan with some olive oil. I take care it doesn’t burn!  After about 15 minutes I add water, a teaspoon of vegetable stock granules and continue to cook slowly for another 15 to 20 minutes. I add salt to taste and lots of pepper.

A nice accompaniment is a slice of bread fried in oil which can be put in the bottom of the bowl (for me!) or served as a side (for Augusta!). A good sprinkling of grated parmesan is a must.

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