This soup tastes nothing like its name sounds. I had a lot of cabbage in the fridge from making minestrone recently, but I didn't want a cabbage diet kind of soup, nor a brothy mush of stringy cabbage. My solution was pureeing the soup using this weird blender/food processor-like object found in the cupboards here; it's incredibly useful, a small bowl with a blade and a top with a small motor. The results were a creamy, hearty cabbage soup, sweet from tomatoes and spicy from a little red chili added at the end, perfect for a winter appetizer or light lunch.
3 small onions, sliced
2 shallots, sliced
8 cloves garlic, crushed
1/2 head cabbage, thinly sliced
1c white wine
1/2 can whole tomatoes in juice
4c chicken or veggie stock
a pinch of sugar
a pinch of nutmeg
a teaspoon of hot chili powder
chopped parsley for garnish
Saute onions and shallots in olive oil; when golden brown (about 10 minutes), add garlic, sugar, nutmeg, and cabbage; saute until cabbage wilts, stirring frequently so garlic doesn't burn, about 10 minutes more.
Add white wine and boil down until reduced by more than half (you shouldn't be able to smell the alcohol anymore).
Add tomatoes and their juice and chicken or veggie stock. Bring to a boil, then cover and simmer 1 hour.
Puree in batches. Add chili powder, salt and pepper to taste. Serve sprinkled with chopped parsley.