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The only version of cabbage soup I've fixed is an Italian version, more like a stew, called minestre (pronounced muh-NEST in my grandfather's Neapolitan-American dialect). It's cabbage (preferably savoy), onion, garlic, cannelini (white) beans, sausage, oregano, and broth. I like to add fennel bulb or crushed fennel seed, but it isn't authentic to do so.

I fix other cruciferous soups. For last night's supper we had cream of cauliflower (cauliflower, leek, fennel bulb, chicken broth, cream, nutmeg) and a small salad. I also make a couple of kale-based soups. One Moroccan with potato, broth and spices, one with mixed veg and lentils, and I usually put a little kale in minestrone.
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