Potato & Savoy cabbage soup


I was on a mission for something new to try with the beautiful Savoy cabbage we bought from Black Cat Acres, and came across this recipe on www.bbcgoodfood.com. Due to severe food restrictions for my son, I modified it heavily, but it still was very good. This is one to put in your back pocket for the upcoming brisk fall days!

1 onion (7 Pines)
1 carrot (we omitted)
1 celery stalk
garlic cloves to taste (Pickle Creek Herbal has some amazing, very strong garlic and one clove was enough!)
4 cups cubed potatoes (Maxwell Farms’ Red Thumb Fingerling potatoes)
stock of choice or water, we used 2 cups homemade lamb stock
1/2 head of Savoy cabbage (Black Cat Acres)
Bacon of choice (we omitted, by error as I forgot to pickup turkey bacon!)
2 TBsp oil, grapeseed, safflower, or sunflower

Chop the onion, carrot, celery stalk to preferred size- the smaller the piece, the quicker it will cook. Cube the potatoes to about 1 inch size. Heat oil in a cast iron dutch oven on the stove. Put all vegetables in the pot, except the cabbage. Season the vegetables to taste with salt and pepper. Cover the pot and reduce the heat for about 5 minutes while they soften. Stir as needed. Add the garlic, minced, to the pot towards the end and allow it to soften for a minute. You do not want it to brown! Then add the stock or water until the vegetables are just covered(this will vary, and that is ok). Bring the pot up almost to a boil, then reduce heat and allow to simmer covered until the vegetables are tender.

While the vegetables simmer, fry the bacon and set it aside to cool. Then break into small pieces. Shred the cabbage and discard the core.

When the vegetables are almost done, add the cabbage to the pot and cook until just tender. Serve with bacon pieces on top.