My soup recipes are hardly the sort that belong among the culinary masterpieces of Wolfgang Puck. If I'm lucky, my creations might someday qualify for publication on the back of a rusty, dusty, dented Campbell's soup can, the sort that one might find hidden behind the eerie, pickled remains of once-ambulating porcine limbs (pig's feet and soup cans are disconcertingly juxtaposed at my nearest grocer). That said, I do love cabbage, and I'm rather proud of my seemingly bottomless pot of emerald broth and nourishing, rubbery foliage. Throw in a few sliced yellow beets and a sprinkle of salt, or perhaps a nugget or three of some free-range antibiotic-free chicken sausage (for carnivorous folks, of which I am not, except for those every third mondays or so when I partake in the luxury of a meleagrine** indulgence; but keep that between you, me, and the lamppost).
*Of, like, or pertaining to kitchen vegetables.
**Of, like, or pertaining to turkeys. If you've ever felt the urge to use absurd vocabulary like cnidarian (of, like, or pertaining to a jellyfish), I'll share with you my most coveted secret: http://phrontistery.info/genitive.html