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Heat the oil in a deep soup pot over medium low and add the onion. Saute gently until soft, about 5-10 minutes. Add the caraway seed and garlic and stir, then cook two minutes more. Add the cabbage and potatoes and cook a few minutes more, until the cabbage starts to color. Add the hot pepper, the parmesan rind, and the stock and bring to a boil.
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Reduce to a simmer and cook about 20 minutes, or until the potato is soft. Add more water or stock if needed.
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When ready, use an immersion blender to break up the soup. You don't want to puree it, but rather convert into something thick and stew-like. Adjust for salt and pepper.
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Ladle into soup bowls. Shred the cabbage leaves reserved for garnish, and sprinkle a few shredded pieces into each bowl.
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Grate parmesan over the leaves and scatter a few caraway seeds over each bowl.