Caramelized Cabbage Soup

For the soup

4 tablespoons (½ stick) unsalted butter

10 cups thinly sliced green cabbage (from 1 medium-large head)

1 medium onion, thinly sliced

8 cloves garlic, coarsely chopped

2 tablespoons fresh thyme leaves, plus more for garnish

8 cups vegetable broth

1 tablespoon low-sodium tamari

1 teaspoon kosher salt, or more as needed

1 teaspoon freshly ground black pepper

For the toasts

Half long, stale baguette, cut into ¼-inch slices (about 32 slices)

½ cup grated Parmiggiano-Reggiano cheese or Gruyère

For the soup: Melt the butter over medium heat in a large pot or Dutch oven. Once the foam subsides, add the cabbage, onion and garlic; cook, stirring often, until the cabbage wilts, about 10 minutes. Reduce the heat to medium-low, cover and cook for 35 to 45 minutes, stirring occasionally, until the cabbage is tender and has reduced (wilted) by at least half.

Uncover; stir in the 2 tablespoons of thyme, and cook, stirring often, until the liquid evaporates and the cabbage starts to lightly brown, 6 to 8 minutes. Stir in the broth. Increase the heat to medium-high and bring to a boil. Use a wooden spoon or spatula to scrape any brown bits off the bottom of the pot and incorporate them into the broth. Reduce the heat to medium-low, cover and cook for 10 minutes so the flavors meld. Stir in the tamari, salt and pepper. Taste, and add more salt, as needed. The soup can be refrigerated for up to 1 week or frozen for up to 3 months.

While the soup is cooking, make the toasts: Position an oven rack 4 to 6 inches from the broiling element; preheat the broiler.

Arrange the baguette slices on a baking sheet. Sprinkle them generously with the cheese. Broil until the cheese melts, 1 to 2 minutes, and the bread has crisped and browned on the edges.

Serve the soup hot, in big bowls, with a few toasts floating in each one. Scatter some fresh thyme leaves in each portion.

Serves 8 (makes 11 cups)

Nutrition | Per serving (with the toasts): 200 calories, 7 g protein, 26 g carbohydrates, 9 g fat, 5 g saturated fat, 25 mg cholesterol, 580 mg sodium, 3 g dietary fiber, 8 g sugar

Adapted from "Eating From the Ground Up," by Alana Chernila (Clarkson Potter, 2018).