Cabbage is a seasonal food–it can be served in the spring, summer, fall and winter. The vegetable has been a hearty food for most of the world’s population since ancient times. In those days it was leafy rather than a compact head. It is a rich source of vitamin C, fiber, iron, calcium and potassium even though the sulphur content may cause flatulence. The sulphur does help the body resist bacteria.

The vegetable grows well in cooler climates and can be stored for fairly long periods if the heads are in good condition at the beginning. Cabbage has been fermented since ancient times in both Eastern and Western cuisines. Soup can be made with fresh cabbage or sauerkraut.

During these cold winter days, a bowl of hot soup is good for the spirit and the stomach. The Sandburg family grew cabbage and other vegetables in their backyard garden. August Sandburg spent hours in his garden after a long day of working in the railroad blacksmith shop. Mrs. Sandburg stored many heads of cabbage in the basement of their home. They could be used to make a variety of dishes. Saving money by growing their own vegetables was important to a family with seven children.

Here is a recipe for cabbage soup:

1 small head of cabbage
3 tablespoons butter or other fat
½ cup brown sugar or 1/4 cup molasses
2 quarts of water (or pork or beef stock)
6 to 10 black peppercorns
Salt to taste

Remove thick veins from cabbage leaves and slice the rest. Brown well in butter and brown sugar or molasses, being careful not to burn it. Add the water or stock and season with salt and pepper. Cook for 30 to 50 minutes. Serve very hot with small meat balls, sausages or meat cubes. The flavor can be improved by simmering the mixture for several hours. The soup may be thickened with flour mixed with a little water. Makes 6 servings.