Cabbage Soup

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 1 medium onion, chopped
• 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage
• 1/2 teaspoon to 1 teaspoon salt
• 1 15-ounce can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Directions

1. If you are starting with whole spices, crush the coriander, fennel, and cumin with a mortar and pestle or use a spice grinder, working until they are finely ground.
2. Warm the olive oil and butter in a heavy-bottomed 4-quart pot over medium heat. Add the chopped onion, sprinkle in the ground spices, and cook, stirring now and then, until the onion has softened, about 5 minutes.
3. Add the sliced cabbage and stir so it gets coated with the onion mixture. If your stock is unsalted, season the cabbage with 1/2 teaspoon of salt. Pour in the whole tomatoes along with their juices, then stir everything together.
4. Add the chicken stock to the pot. Bring the soup to a simmer, taste it for salt, and add more if it needs it. Reduce the heat, cover the pot, and let it gently simmer for 20 to 25 minutes, until the cabbage is fully cooked.
5. Sprinkle with freshly ground black pepper before serving.