Spicy Cabbage Soup

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You can make this easy and nourishing spicy cabbage soup using any variety of cabbage, but I prefer to use a Savoy which gives a greater variety of color, from creamy white through to dark green.

This recipe is for two people. Double the first three ingredients for four people.

1 quarter of a small cabbage
100g of highly spiced sausage such as Spanish salami, sliced and quartered
1 liter of water
1 glass white wine
1tsp olive oil

Cut the core from the cabbage and reserve it. Finely slice the leaves, then cut them across so that each slice is in three pieces. This makes it possible to eat the cabbage with a spoon when cooked. Finely chop the central core.

Put the oil in a thick-bottomed pan with a lid, brush it round to coat the surface of the pan and heat through until just too hot to touch.

Add the sausage, cover the pan and leave this to sweat out its juices for 5 minutes, stirring occasionally.

At the end of this time, add the cabbage to the pan, turn up the heat and stir briskly, coating the cabbage thoroughly with the cooking juices.

Add the wine and stir thoroughly. Add the water and bring it to the boil. Reduce the heat and let the soup simmer, partially covered, for 20 minutes. Taste and adjust the seasoning if necessary. It might need a little salt.

Serve on a cold day with plenty of fresh, crusty bread

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