Cabbage Soup

From the cookbook, Love Soup, with minor variations:

green cabbage, 1 lb.
olive oil
onion, 8 oz.
1 1/2 cups sliced leeks, white part, about 5 oz.
2 medium carrots, 4 oz.
2 medium stalks celery, 4 oz.
1 medium russet potato, 8 oz.
5 - 6 cups vegetable broth
1 Tbsp. dried dill (or 2-3 Tbsp. fresh)
salt & pepper as needed

Preheat oven to 375. Cut cabbage in wedges, remove core, and slice wedges crosswise. Toss with 1 Tbsp. olive oil and 1 tsp. salt and spread on baking sheet(s). Roast cabbage for 30 to 40 minutes, stirring every 10 minutes or so.

Chop onion medium fine. While cabbage roasts, saute onion and leeks with 2 Tbsp. olive oil on medium heat until they are golden brown, about 20 minutes.

Meanwhile, finely dice carrots, celery and potato. Combine these veggies with broth in a big pot and simmer, covered, for 20 minutes. Then add the cabbage, leeks, and onions to the pot and simmer, covered, for another 20 minutes. Stir in dill and season with salt and pepper. (Optional at this point: stir in 1 cup whole milk. We skipped this.)

Everyone loved this. We had this with fresh sourdough bread and it was very filling and delicious.

It's hard to find a cabbage that is as small as 1 lb., so I roasted a 3 lb. one and we had roasted cabbage as a side dish the first night and we had the soup the second and third nights.