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.
I like this dish because the only essential ingredient is cabbage, the rest can vary according to the contents of the fridge!
I finely slice Chinese cabbage and half an onion. Then I make julienne strips of courgette and/or carrot and/or red pepper. I also prepare the sauce by mixing together 3-4 spoons of soy sauce, the same amount of vinegar, a teaspoon of salt and a scant tablespoon of sugar. In a large frying pan or wok I heat some olive oil and add 2 crumbled dried chillies and a few black peppercorns. Then I add the vegetables and stir-fry for 1-2 minutes. I add the sauce and stir-fry for another minute. I remove the vegetables with a slotted spoon to a serving dish, leaving the sauce in the pan. I reduce the sauce to a tablespoon. This I then pour over the cabbage.
This dish is surprisingly good (better?) cold.