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COUNTRY CABBAGE SOUP
1 onion, chopped
4 garlic cloves, coarsely chopped
2 stalks celery + their leaves, coarsely chopped
1 medium carrot, sliced thinly
2 tablespoons butter, fatty prosciutto bits, or vegetable oil
2 bay leaves
1/2 small white cabbage, thinly sliced
1 tablespoon fresh thyme leaves
1 cup dry white wine
5 cups vegetable or chicken broth
2 to 3 medium new potatoes, cut into bite-size pieces
2 ounces prosciutto, diced (optional)
Salt and pepper to taste
Freshly grated pecorino or locatelli Romano cheese for garnish
Lightly sweat the onion, garlic, celery and carrots in the butter until softened, add the bay leaves, cabbage and thyme, and cook (stir often) over medium heat until the cabbage is softened. Pour in the wine and cook over high heat until the liquid almost completely evaporates, then add the broth and cook over medium-high heat until the cabbage is tender. Add the potatoes and prosciutto and simmer for another 10 minutes. Taste for salt and pepper and serve in big shallow bowls (warmed), sprinkled with cheese. Serves 6 to 8
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