Cabbage Chowder - Fresh Fork Market

Ingredients

• 2 tbsp butter or oil
• 1 half large head green cabbage, cored and finely chopped into strips
• 1/2 cup white wine
• 2 cups of chicken or vegetable stock, warmed
• 1/2 tsp each: celery salt or regular salt, black pepper, caraway seeds (optional, to taste)
• A few cups total of extra veggie ingredients:
• Spring/Summer Ingredients
• 2 leeks, white and light green parts only, chopped. Save dark green leaves for stock bag in freezer.
• 1 small head fennel (or half a large head), fronds removed, cored and chopped.
• 2 stalks celery, chopped
• 1 zucchini, stem end removed, chopped
• 1 cup scrubbed and chopped potatoes
• 1 bulb kohlrabi, peeled and chopped into small chunks
• Fall-Winter Ingredients
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, scrubbed and coarsely grated
• 2 cups chopped cauliflower florets (chop quite small, they take longer to cook than the other veggies, or partially steam/blanch first)
• 2 cups peeled and chopped sweet potatoes or winter squash (or regular potatoes, scrubbed and chopped)
• For Roux
• 2 tbsp butter
• 4-5 cloves garlic, minced finely
• 1 tbsp flour
• 1 cup heavy cream (or 1/2 cup cream & 1/2 cup warm stock)
• 1 cup shaved/finely grated hard, salty cheese (Flat Rock, Parmesan, Asiago, etc.)