AHOY, Savoy Cabbage Soup!

I have been a fan of Napa cabbage for about a year now, ever since I read at Whole Foods how pack full of nutrients it is, which surprised me. So now when I shop, I actually look at the cabbages. And this one, the savoy cabbage is having its debut tonight in the form of a soup. I read that its more delicate a cabbage, making a good pair for the silkier of cabbage soups. I considered a minestrone because its so easy (mirepoix, tomato paste, stock, veggies, beans, noodle, simmer and bowl) But I thought a savoy cabbage soup would be best here so I really get to know the flavor of this particular cabbage.

Simple Savoy Cabbage Soup
serves about 6-8
1/2 a large head of savoy cabbage (chopped for bite, spoon size)
2 cloves garlic you can drop in whole (or chop up whichever you prefer)
2 box carton thingy of chicken or vegetable broth, 32oz a box
2 cups water
salt, pepper, thyme, bay leaf for flavoring
2 cup rice (not cooked in with soup, cook separately and drop the soup on top the rice)
Parmesan cheese to top

Chop up the cabbage, gage how much you want in the broth. I did 1/2 the large head. Add the spices to the broth. Let simmer for about 30 minutes. Cook the rice separately. Bowl a large spoon of rice and top with cabbage soup. And finish the bowl with a bit of Parmesan.

The soup proved a major and simple success! The savoy cabbage, is truly more delicate than any cabbage I've had before. Perfect for a cabbage soup, perfect when standing alone (or with one other, in this case a whole grain jasmine rice) Talk about cheap tasty eats...

Bowl to right holds the rice. Bowl to the left is rice and cabbage (and piping hot!)

The final product, topped with Parmesan cheese:)