My Portuguse/Israeli friend Betzalel sent me his mother’s cabbage soup recipe. It only has four ingredients, not counting water. When you have almost nothing in the house but want a quick nutritious soup, this is a good one to try.
He didn’t include quantities. I think they are rather flexible. I would start by covering the potatoes with water.
- Peeled potatoes, cut in eighths.
- Olive oil (Extra-virgin is, of course, the best!)
- Shredded collard greens, savoy cabbage or kale leaves.
Boil the water with the potatoes, salt, and about a tablespoon of oil. Some recipes say to add some garlic, but I don’t know how it will taste because in my family we don’t use it for this recipe. Cover the pot and cook until potatoes are done.
Blend with an immersion blender. Some people like to leave chunks of potato. If the mixture is too thick add some water, if it’s too liquidy you can add more cabbage than you would.
Now add the greens. No need to simmer them first because they cook quickly.
Check after a minute or two for doneness. Some people like their cabbage a little crisp.
Grandma’s tip: Cook without the lid so the leaves won’t lose their color.
Betzalel, thank you for this recipe. It’ll be good as it is, but you can also add cooking water from vegetables or other leftovers, herbs and spices.