We’re calling it red leaf because that’s what our friends gave us. The stainless steel stock pots are essential because we don’t want to lose any of the natural flavor from the fresh garden vegetables going into the soup.
Taking the cabbage, carrots, potatoes and onions to the chopping block we’re ready to simmer these with a little salt and a lot of pepper. We have some fresh dill and garlic that might get thrown in there as well. Then it’s up to the stock pot to simmer until tender.