Sunday's Soup

I love the taste combination of sage and cabbage. In fact, I love the taste of sage so much that I grow a big pot each year, harvest it and dry it so that I have it on hand all winter long. So I decided to do a soup in honor of this obsession and it is simply

Cabbage and Sage Soup 

The ingredients;
1 medium head of cabbage chopped
1 1/2 pounds of red fingerling potatoes sliced in 1" rounds
3 stalks of celery chopped
2 large cloves of garlic
2 bunches of green onions chopped
2 large cubes of Knorr Vegetable Bouillon
1/2 cup of chopped parsley
1 tablespoon of dried sage
1 cup of heavy cream
2 tablespoons of olive oil
salt and black pepper to taste
10 cups of water (add 8 cups and then determine how much more will be needed)
shredded asiago cheese for serving

Heat oil in large pot. Add green onions, celery and garlic. Saute on a medium fire for about 5 minutes. Add cabbage, potatoes and water. Bring to a boil. Reduce heat and cook on a low flame until potatoes are tender. Add sage, parsley, salt and pepper and heavy cream. Being careful not to boil, simmer on a low flame for another 20 minutes, stirring occasionally.   
Ladle soup into serving bowls and garnish with shredded asiago cheese.
If you would like a non-vegetarian version, you can fry bacon and add to soup or you can also add ham.
Enjoy!