Cabbage Soup

Ingredients

• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 1 medium onion, chopped (about 1 1/4 cups)
• 1 small or 1/2 large green cabbage, sliced 1/4-inch (4 to 5 cups)
• 1/2 to 1 teaspoon salt (more or less depending on the saltiness of your stock)
• 1 (15-ounce) can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Method

1. Grind the spices (if using whole spices): If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
2. Sauté the onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
3. Add the cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
4. Add the stock, simmer till done: Add the chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
5. Serve:Sprinkle with freshly ground black pepper to serve.