It's cold in NYC, so Laila made a hearty cabbage soup that felt equal parts Alsatian / leftover studio lunch. It also feels like a cabbage / onion soup lovechild.
1 head cabbage (about 2 lb. Any kind is fine)
2 large onion
2 bay leaf
4 cloves garlic, sliced
4 cups stock or water
Splash of white wine
Piece of parm rind
1/2 lb smoked mozarella or Gruyère
2 tbs butter
Slice the onion into rings. Slice the cabbage into ribbons. Add 2 tbs butter to large pot and a little olive oil. Add onions. Add salt and bay leaf. Cook for 20 minutes on medium / low heat. Add the cabbage and garlic cook for 5 minutes. Add the wine, cook for 5 more minutes. Add the stock (or water), cover, and cook for 30 mins.
Meanwhile cut cheese in half. Grate half, and cut the other half in medium chunks. Set aside. Take bread, cut 6 thick slices, then cut the rest in cubes. Toss in a little olive oil and salt and bake till brown.
Once the bread is toasted rub each slice with a half cloves of raw garlic. Place the slice of bread at the bottom of each soup bowl you will serve the soups in.
Add the cheese chunks into the pot of soup. Ladle the soup into the bowls by adding on top of the slice of bread. Top each bowl with croutons and the grated cheese. Broil in oven for 5 minutes or till brown.
Originally published on January 19, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.