Juliet–My Little Cabbage, and a Killer Cabbage, Leek and Potato Soup

My French neighbor, Nicole, loves Sweet Juliet. When she visits, she often greets Juliet with an affectionate mon petit chou. (Translated, that means “my little cabbage.”)

Juliet has that effect on people. Absolute strangers and friends alike shower her with kind words and sweet kisses. Call her a sweet little cabbage; it’s all good to Juliet. She shamelessly basks in the attention.

But…who knew that cabbage could be part of an endearment? Then, again, why not? There is a lot to love about cabbage. Cabbage is beautiful. It has been a part of a healthy and low-cost diet for a very long time. It is rich in vitamins and minerals and low in calories. A cup of cabbage has 0.1 grams of fat!

So, here is a wonderful cabbage recipe. (How’s that for a segue?)

The shredded cabbage in this soup gives it a mellow flavor that is wonderful–reminiscent of classic French onion soup.

Top this soup off with some grated Asiago cheese and you will be cooing sweet nothings in no time.

Cabbage, Leek and Potato Soup

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 6 T. unsalted butter
• 3 medum leeks (white and light green parts, thinly sliced)
• 8 C. shredded cabbage
• 2 garlic cloves (finely chopped)
• 2 medium russet potatoes (peeled and cut into a large dice)
• 2 C. vegetable stock
• 4 C. water
• 2 1/2 t. kosher salt
• 2 thyme branches
• 1/2 t. black pepper
• Grated Asiago cheese to serve
• Chopped parsley for garnish

Instructions

1. Melt butter in a large soup pot and saute leeks until soft and golden around the edges. This will take 5-7 minutes. Add the shredded cabbage and chopped garlic and cook unil the cabbage begins to carmelize. Stir the cabbage mixture as it cooks. This will take about 10 minutes.
2. Add potatoes, stock, 4 cups of water, salt and thyme. Bring the soup mixture to a simmer, partly covered, and cook until the potatoes begin to fall apart.This will take 45 to 50 minutes. Add more water to adjust consistency and taste. Season with black pepper.
3. Add grated cheese to the hot soup and serve.

Nutrition

Calories

938 cal

Fat

71 g

Carbs

78 g

Protein

16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

180

https://bluecayenne.com/juliet-my-little-cabbage-and-a-killer-cabbage-leek-and-potato-soup

This recipe is adapted from a Melissa Clark recipe that appears on the New York Times food site.