Chilly weather, and Cranky wanted to eat something green. Needed to eat something green.
Too cold for a salad. No Brussels sprouts or broccoli in the house. But there was that cabbage. And potatoes and onions.
Cranky did a quick snoop through the chest freezer and pulled out a most remarkable elixir: A stock made from chicken bones and barbecued rib bones. This was flavor. Smoky, a teensy bit of sweet (from traces of BBQ sauce, I think), meaty and very dark.
So, we're thinking cabbage soup!
Who in their right mind wants cabbage soup?
If you are lucky enough to have a stock like this, I daresay you want cabbage soup.
I seared some onions and chunks of (Savoy) cabbage in oil, for that burned, brown flavor. (That bit in the picture that looks like bacon? Cabbage.) Then tossed it into the soup pot with the rest of the cabbage, the cubed potatoes, some salt, black pepper and (I don't know why, but it was perfect) a dash of ground cumin.
This was the most underseasoned soup in the world, and we couldn't stop drooling and groaning. It was seasoned by its ingredients.
Especially that stock.