Nothing in my childhood was worse than the boiled cabbage my Nanna used to slop, plop and pile onto my plate. This and the mushy, bruised strawberries she used to feed my sisters and I (nightly, I might add) was the absolute worst part of our annual New Zealand christmas adventures. We used to pile the cabbage in our mouths then run to the kitchen a spit it out. What little shit heads! Sorry Nanna :/

Now, at the ripe old age of 28, I have just discovered cabbage and it’s quickly becoming my #1. Finding it funny that the guy at the checkout asked what it actually was, this got me thinking, it’s time to reinvent cabbage. Here is the result. Absolute goodness in a bowl that is smokey, fresh, warm and basically feels like you’re losing weight just staring at it!

Cabbage, Kale & Pancetta Soup

Serves 2

Ingredients

Drizzle of olive oil
70g chopped pancetta
1 leek, white part only, quartered & sliced
3 cloves of garlic, crushed
Half a savoy cabbage, chopped
Handful of chopped kale
1L chicken or veg stock
Salt & pepper

Method

Heat the olive oil in a large pot then fry off your pancetta until almost crispy. Reduce to a low heat and add the chopped leek and crushed garlic, stirring regularly for 5 minutes.

Stir through the cabbage and kale for a few minutes before pouring in the stock. Bring to the boil, season with salt and pepper then reduce to a low simmer for 15 minutes. And you’re done!

Kitchen notes...

Cabbage is so good for you as it’s packed with fibre, vitamins and potassium. Savoy cabbage is what gives this soup its depth so unfortunately it won’t work with other types.