Cabbage soup was all the rage in the 1950s. (Funny things were trendy then, like dancing in your socks in public, the jitterbug and pet rocks.) But it’s true – rumor has it that people would eat vats of this stuff in an attempt to fit into their poodle skirts. I remember my grandma talking about it, which I consider to be hard proof that it was embraced as a fad diet and not a culinary expression. So I decided to set its disordered eating history aside and rewrite it as a tasty celebration of cabbage. I kept its general structure but tossed it in coconut oil (and a dash of coconut aminos for good measure) and roasted it because that’s my very favorite way to eat cabbage. I decided to make this old girl chunky, too, because she’s damn sexy. Like the Lizzo of soup.
- Serve over rice
- Sauté up some ground beef and stir in the soup and reheat it like that to blend the flavors
- Serve over rice topped with a fried egg
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.