Savoy cabbage is one of my favorite vegetables. It is sweeter and more tender than other varieties of cabbage. It’s great in soups, risottos, and can even be consumed raw. It’s worth seeking out if your regular store doesn’t carry it.

Sun Oven Savoy Cabbage Soup


3 tablespoons olive oil, divided

1 large leek, white and pale green parts only, chopped

1 clove garlic, minced

1 medium savoy cabbage, cored and shredded

1 small white potato, peeled and cubed

1 quart broth (chicken or vegetable)

1/2 cup freshly grated Parmesan cheese

1/4 cup flat-leaf parsley, chopped

salt and pepper to taste


Set Sun Oven out to preheat.

In a large pot or Dutch oven, toss the leek and garlic with 1 tablespoon of the oil. Cover and cook in the Sun Oven until softened, about 20 minutes. Stir in the cabbage and potato. Add the broth and return the pot, covered,  to the Sun Oven. Cook until vegetables are very tender, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth (work in batches if using a regular blender). Stir in the grated cheese, parsley, and the remaining olive oil. Season to taste with salt and pepper.

Makes 6 servings

If you want to freeze some of this soup for later set it aside before adding the cheese, parsley, and oil. Stir them in when you reheat it.


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