Cabbage Soup

I'll chalk the invention of this soup up to Nonno. He's the one who deciphered the ingredients, at least. This fact partially explains how this recipe got passed down to me the way it did: as a list of ingredients and nothing more.

This is not an uncommon problem with the recipes I've acquired from my family. Plenty of recipes in The Cookbook have an annotation that essentially tells you to call someone else who might have an idea of the baking temperature or how to combine things, etc. Unfortunately, many of the people referred are also no longer with us.

Luckily in this case, I still had people around who could make heads or tails of things.

We start with a simple head of cabbage and shred it.

Then add the rest of the ingredients to the pot. Seriously. That's all you need to do. Well, that and simmer for about 4 hours until the cabbage cooks down.

Cabbage Soup

[Ingredients]

1 head cabbage

onions, chopped

meatballs

tomato sauce

1 cube beef bouillon (or one cup beef stock)

salt

pepper

oregano

rosemary

basil