Cabbage Soup: Chef Cesare Casella’s Contrition

 

          It’s January 3. I notice Salumeria Rosi has a new soup on the menu,  Zuppa Mia, cabbage with root vegetables and squash. “It’s my diet soup,” Cesare Casella confides. Of course, I suddenly remember. It’s the famous diet cabbage soup. A January perennial. I recall friends who swore by it twenty years ago. But it never tasted like this. Peppery and wreathed with umami.  “Of course, I fix it up so it tastes good,” the chef says with a big grin. Here’s his recipe to make 4 quarts. You’ll notice he doesn’t tell when to use the olive oil. I suggest a touch for the cabbage. The rest for the sofrito. Eat a bowl for lunch and another for dinner. And another for breakfast, optional. Share with loved ones, makes four quarts for 12-16 bowls. Freeze what remains and thaw as needed.

 

          1 Medium Cabbage (Cut 1 inch per half inch)
          Pint Medium Diced Fennel
          Pint Medium Diced CarrotsPint Medium Diced Onions
          Pint Medium Diced Celery
          Pint Medium Diced Squash
          Pint of Cauliflower (Cut into Florets)
          Quart of canned Plum Tomatoes
          ½ Tablespoon Droga (Can be replaced with equal portions of Curry and Garam Masala)
          Pinch  Chili Flakes
          6 Tablespoons Olive Oil
          1 Tablespoon of each of the following: Rosemary, Thyme, Chives, Parsley, Oregano
          2 Quarts Vegetable Stock
          Salt and Pepper to taste
          Grated Parmigiano (Garnish) (Optional)
          Chopped Chives (Garnish) (Optional)

 

          Sprinkle olive oil on cabbage then roast for 30 minutes, flipping and moving around frequently, in a 400 degree oven.

 

          Start the Sofrito by sautéing the carrots, celery, onions and fennel in the remaining olive oil in a pan for 20 minutes,  add squash, and cook for 10 more minutes.

 

          Make sure the vegetables are caramelized. Add the cauliflower. Cook for 5 minutes, stir well. Then add herbs, the can of tomatoes and the cabbage. Bring up to a simmer, and add the stock and season with salt and pepper, chili flakes and droga.