Cabbage, Cauliflowr and Potato Chowder
- 5 tbsp canola oil
- 1 large onion, finely chopped
- 2 large russet potatoes, about 1 lb total, peeled, cut into cubes, covered water in medium bowl.
- 3/4 head green cabbage, about 6 cups, finely shredded, with 2 cups reserved for garnish
- 1/2 head cauliflower, cored and coarsely chopped
- 1 quart low-sodium chicken or vegetable broth
- 1 quart water or more as needed
- 2 tbsp whole-grain mustard
- Kosher salt
- Freshly grown black pepper
Heat 3 tbsp of the oil in a large, heavy-bottomed pot over medium heat. Add the onion and stir to coat, then partially cover and cook for about 5 minutes, until softened.
Add half of the potatoes, 4 cups of the cabbage, the cauliflower, the both and as much water as needed to cover the ingredients. Once the liquid starts to bubble at the edges, reduce the heat to low, cover the pot and cook for 30 to 35 minutes or until the cauliflower is falling apart tender. Remove from the heat.
Use an immersion (stick) blender to puree the mixture to form a smooth soup. (If using a blender, remove the centre knob of the lid and place a clean dish towel over the opening to prevent steam from escaping; return the soup to the pot.) Place the pot of soup over low heat, then drain remaining potato cubes and add tot he soup. Cook uncovered for 20 to 30 minutes, util the potato cubes are tender.
Heat the remaining 2 tbsp of the oil in a medium nonstick skillet over medium-high heat. Add the remaining 2 cups of cabbage and cook for about 5 minutes, using tongs to toss the cabbage until it is wilted and nicely caramelized. Remove from the heat.
Add the mustard tot he soup, stirring to incorporate. Season with salt and pepper to taste, then divide among individual bowls. Top each portion with equal amounts of wilted cabbage. Serve hot.