NOTE: Corn was and is widely used in Roumeli. It is called ‘corn flour’ but it is like polenta and used in the same way as polenta.
Ingredients:
3 cups of grated cabbage, washed and strained
1/2 cup of good olive oil
2 large onions, chopped
6-8 cups of chicken stock
3/4 cup of yellow polenta
pepper and salt
Method:
1. In a large saucepan boil salted water and blanch cabbage for 5 minutes. Strain and set aside.
2. In a large frypan heat the oil and sauté the onions, stirring constantly for a few minutes.
3. Add the cabbage and stir for a few more minutes.
4. In another saucepan, heat the chicken stock and add the polenta. Cook for 15 minutes, stirring constantly until it thickens. Be careful it does not lump while thickening.
5. Add the cabbage and cook for another 10 minutes on low heat.
6. If the soup becomes too thick, add more chicken stock.
7. Season with salt and pepper.