Cream of cabbage soup

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Estonian Food, Sauteed Cabbage, David Lebovitz, Bread Alternatives, Norwegian Food, Cooked Cabbage, Vegetarian Cabbage, How To Cook Beans, Hearty Soup

Adapted from The Cabbagetown Café Cookbook by Julie Jordan I made this with rice milk, but feel free to use a plant-based "milk" (or "drink," as it's now sometimes called), or regular milk. At the moment, milk of any kind may be at a premium so you could replace it with stock. If using store-bought stock, I recommend reducing the salt when you make the soup base, then adjusting that to taste after you've added the stock. Other options are that you could get creative and mix water with beer…

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