Minestrone di Cavolo
By: Daniel Lucas
Cabbage was one of the most common foods on the Mediterranean table for more than a millenium. Along with the other Brasssica, cabbages are the staple crops throughout much of the winter, which is when this soup should be made. Clifford Wright’s interpretation of this long-standing tradition calls for boiling the cabbage directly in water instead of broth, highlighting the simplicity of Mediterranean peasant cookery. But I prefer to use a homemade “scrap” broth, which is equally economical and much more flavorful.
Minestrone di Cavolo
By: Daniel Lucas
Cabbage was one of the most common foods on the Mediterranean table for more than a millenium. Along with the other Brasssica, cabbages are the staple crops throughout much of the winter, which is when this soup should be made. Clifford Wright’s interpretation of this long-standing tradition calls for boiling the cabbage directly in water instead of broth, highlighting the simplicity of Mediterranean peasant cookery. But I prefer to use a homemade “scrap” broth, which is equally economical and much more flavorful.