Napa Cabbage Soup
It’s been a few weeks since I last posted a recipe. I sprained my ankle right before Christmas and was down for the count. I’m finally getting around enough that cooking, carrying plated food over to the window where I take my photos and balancing a camera… and maintaining balance myself, aren’t daunting tasks. Not to mention that the natural lighting has been working against me. It’s been exceptionally dark and dreary these past few weeks – even for Oregon. We’ve been socked in fog “‘thicker than frozen snot on a door knob,” according to Portland’s National Weather Service Office. So much so that my dad, who’s an umpteenth generation Oregonian, commented on how miserable it is.
Today’s soup is perfect for the dead of winter. I have fond memories of playing at a friend of our family’s farm out of Troutdale, OR. They lived in a house up on a bluff above the Sandy River and running around exploring and tormenting the older brother was heaven (it was two girls against one boy – poor kid!). They were (and still are) basil farmers and their house always smelled of the delicious, rich smell of fresh basil. So many fond memories in that house up on the bluff. My family was so taken with this simple soup that my mother had to ask for the recipe and it’s been a staple ever since in our family. I’ve made a few modifications to it over the years but for the most part, it remains the same. The best way to describe this soup is simple Italian peasant food. It’s nothing remarkable when you look at the ingredients but the flavors meld themselves together in such a harmonious blend… it’s impossible to not over-indulge and have one too many bowls.
It’s the kind of soup that will pump the lifeblood back into your bones on a cold winter’s day (or a day with dense fog) and won’t leave you overly full…. and only takes 30 minutes to cook! (Eat your heart out, Rachel Ray!)
But before the recipe, a few notes: You really want to use napa cabbage (also known as Chinese cabbage) with this soup. It’s far more delicate than your typical “green cabbage” and cooks down nicely. You retain much of the crunch and texture of the cabbage but it’s not your “normal” thick pieces. Napa cabbage can easily be found at a farmer’s market or a natural foods store – if you aren’t sure which is napa, just ask!
Napa Cabbage Soup
- 1 head organic napa, shredded
- 5 pieces organic, nitrate-free, pastured bacon, sliced (can also use half a pound of a clean pancetta – this gives it an even more delicate Italian flavor)
- 6 cloves garlic, minced
- 1 28-oz can organic diced tomatoes, BPA-free lining
- 7 cups meat stock
- sea salt and pepper to taste
- 12-month aged, raw Parmesan for garnish (optional)
- In a medium-large stock pot, over medium heat, cook bacon (or pancetta) until done. Remove bacon from pan, leaving fat at the bottom. Cut up cabbage while bacon is cooking.
- Add garlic and saute in the bacon fat until golden, stirring often.
- Add tomatoes and juice from can and shredded cabbage. Stir.
- Add filtered water and meat stock and stir. Cover with a lid and simmer on low for about 20 minutes, or until cabbage is cooked.
- Add bacon back to soup and add sea salt and pepper to taste.
- Serve with shredded Parmesan (optional) and an extra dollop of fat (such as coconut oil, grass-fed ghee, or more bacon fat) (optional).