braised cabbage soup

since i am on this braising kick thought i'd give you my latest

preheat oven to 325 degrees.

i head of cabbage, about 2 pounds cut into bit sized pieces
4 large carrots, cut into bite sized pieces
1 large onion, cut in bite sized pieces
1 bag baby spinach
chicken broth as needed
white or red wine
6 cloves of garlic sliced thin

in a five quart oven proof pot set on medium high heat add two tbls of olive oil. when oil is hot add the cabbage and cook until soft. remove cabbage to another bowl and stir in the garlic slices. in the same pot add the carrots and onions along with a tbls of olive oil. stir the mixture good so the carrots and onions are coated with oil. add half cup of wine and cover.cook for another few minutes. add the cabbage and enough chicken broth to cover the veggies, about 9 cups.

cover the pot and put into the oven for 1 hour. after about 20 minutes check to see that the mixture is at a very low boil. ifs its boing to much, reduce the oven temp 10 to 15 degrees.

after the hour, add the spinach and stir to incorporate and then put back into oven for another 30 minutes.

after the soup is finished, i usually add three packets of splenda, artificial sugar.

this is truly a great soup for these cold winter nights.

if you want to turn it into a meal, add some cooked meat or fish to your bowl before adding the soup.