Dan was in the mood for cabbage soup today; I wanted roasted cabbage. So we compromised. The resulting soup warmed us on this chilly day, and it made the house pretty toasty, too.
Roasted cabbage soup (makes 8-9 servings)
2 shallots, peeled
3 potatoes, unpeeled, cut into 1-1/2-inch cubes
1/2 head cabbage (about 1-1/2 pounds), cut into about 6 wedges
3 parsley roots, peeled and chopped
2 carrots, peeled and chopped
6 cups vegetable broth
2 tablespoons olive oil
salt and pepper
4 cloves garlic, peeled
1.) Put the potatoes, garlic cloves, and veggie broth in a large soup pot and boil until potatoes are tender.
2.) Meanwhile, put cabbage, shallots, carrots, and parsley roots on a rimmed baking sheet. Drizzle oil over, sprinkle with salt and pepper, and toss to coat. Bake at 375 degrees for 20 minutes, then stir/flip veggies, turn heat up to 400, and continue cooking 13-15 minutes more.
3.) Take potatoes off heat when done; cool cabbage and veggies slightly.
4.) Chop cabbage and veggies into smaller pieces, and add them to the potatoes. Reheat before serving if necessary. Adjust seasoning with salt and pepper. (I had to use quite a lot!)