Here we go - another triple-barrelled name. This soup has more than three ingredients in it, by the way. It also contains bread and onion. So why not call it 'Cabbage, bread and onion soup'? The answer is of course, because a lot of people wouldn't look at a recipe with such a name and I want people to look at my recipes. I could just name recipes 'Cabbage soup number 1', 'Cabbage soup number 2', etc. but that would be even worse. I suspect people wouldn't hang around my site for long if I did that. So, at the risk of sounding pretentious, I'm going to continue my practice of naming dishes after the most attractive sounding ingredients. If they can do it at the Body Shop, I can do it here.
On with the recipe:
Shred and chop the cabbage. Chop the onion and the nuts finely. Cut the bread into small cubes. Use any kind of bread. I usually use white because it's usually easiest to buy where I live. If you're a member of 'Vegans into raw organic food and cold showers' you'll probably want to use wholemeal or something like that.
Fry the onion and caraway in a soup pot until the onion is browning then add the nuts and stir around for a minute. Add the cabbage and stir until it's coated with onion, nuts and stuff. Put the lid on the pan and steam for 8-10 minutes, stirring once or twice. Add about 2 litres of water, the bread cubes, soy sauce, stock cubes, crushed garlic, bay leaf, salt and pepper. Bring to the boil and simmer for half an hour.
If you eat cheese this soup is great served with some crumbled Roquefort, Stilton or other blue cheese as a garnish.