I was in wrestling for the entire five years of high school. What started off as a joke passing by the daily practices that took place in our school cafeteria turned out to be a huge lesson in perseverance and hard work. I wasn't the best wrestler but I still managed to make it to provincials three out of my five year career.
Some of my favourite memories were when we would take road trips to Chilliwack, Abbotsford, Port Alberni and Kamloops. We'd be wrestling in barns (not even lying) and freezing. Sweatpants, bags and wresting boots were splayed around these venues and although it stunk like sweat, there'd always be an aroma of something tasty brewing up in the far off corner of these barns: cabbage soup.
My coaches always made this amazing soup during these road trips. It was always packed full of vegetable - from what I can remember: Brussel sprouts, cabbage, carrots, celery, onions and lots of dill. Although it has been more than 11 years since I've had this soup, it still lives in my fondest memories - much more so than getting my ass kicked on the mat!
CABBAGE SOUP - makes 6-8 servings
- 2 tbsp ghee (or choice of fat)
- 1/2 yellow onion, diced
- 6 medium stalks of celery, sliced
- 1 medium Asian carrot or 4 small carrots, diced
- 3 yellow potatoes, diced
- 1/2 head of cabbage, sliced and halved
- 1 cup brussels sprouts, quartered
- 9 cups of vegetable stock
- 4 tsps herbs de provence
- 1 bay leaf
- salt + pepper, to taste
- 1 bunch of baby dill, chopped
- In a large heavy-bottomed pot, heat the ghee or your choice of fat over medium-high heat.
- Add the onions, celery and carrots and sauté until the onions are translucent.
- Add in the potatoes, cabbage and Brussel sprouts and sauce for two minutes.
- Add in the vegetable stock and bring to a boil.
- Bring the heat down to low, add the herbs de Provence and bay leaf and let simmer for about 20 - 25 minutes or until the potatoes are softened.
- Add salt and pepper to taste. Garnish with fresh dill before serving.