Cabbage Soup and Roasted Root Veggies

Our family has been enjoying some really hearty and satisfying meals from our stockpile of cabbage and root vegetables this week. These recipes for Bacon and Cabbage Soup and Roasted Root Vegetables have been among our favorite because they do a great job of “spending down” veggies that have been accumulating (turnips, kohlrabi, cabbage), and because they are just so quick and delicious. 


Rainbow Roasted Vegetables

This recipe is really more of an inspiration that came from CSA member Darlene Easson. She was telling me at the last CSA pick-up how she had made this dish for Thanksgiving, and it was the first to disappear from the table. I had never thought to roast kohlrabi, but I gave it a try since I had half of a basketball-sized kohlrabi from a few weeks ago that was still hanging on in the crisper. And she was right! It blended in with all the other roasted vegetables beautifully. The trick is cubing all of the vegetables the same size so that they cook evenly. Give it a try with any root vegetable: radishes, turnips, kohlrabi, carrots, beets, rutabaga, and potatoes.


  • 1 cup each of rutabaga, Black Spanish radish, purple top turnip, kohlrabi; peeled and cut into 2-inch cubes
  • 1/4 cup olive oil
  • fresh rosemary
  • pepper and sea salt, to taste


Preheat oven to 425-degrees F.

Peel the root vegetables, and cut them into 2-inch cubes.

In a rimmed baking sheet, making a “tent” or “boat” out of aluminum foil to contain the vegetables.

Place the vegetables in the boat, one layer thick, then drizzle with olive oil (do not drench!) and sprinkle with salt, pepper, and fresh crushed rosemary.

Close up the foil and cook for between 20-40 minutes. You really have to test for “done-ness” as everyone’s oven is different, and no one cuts their veggies all the same size. Test for doneness by pricking the tip of a fork into a slice of cooked vegetable. The fork should pierce it easily and come out quickly. (Or just sample a veggie, taking care not to burn your tongue!)

For crispness, unwrap the foil for the last 5-10 minutes of baking.

This recipe was recommended by Darlene Easson and adapted from a recipe that originally appear on


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Cabbage Soup with Bacon


  • 6 pieces cooked bacon
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 small leeks, finely slices (white and light green parts only)
  • 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 5 1/2 cups chicken stock or low-sodium chicken broth
  • 4 bay leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces


Cook the bacon until it is done but just before it starts to get too crispy. You want soft bacon. Drain grease and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and leek sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

This recipe was adapted from a recipe that originally appeared on