Winter cabbage and tomato soup

Ingredients:

Half a green cabbage (sliced into thin strips), 3 or 4 very ripe tomatoes (cut up) or a can of tomatoes, can of corn, 1 tablespoon dried oregano, garlic (1 clove, diced, or a spoonful of powdered garlic), half a cup of red wine (optional, but it gives a nice flavor), about a quart of broth (I use vegetable broth, but you can use chicken, beef, or veal).

In a large pot, melt butter or heat vegetable oil, add the sliced cabbage and cubed tomatoes. Stir and cook evenly for about 5 minutes. Add the wine, garlic, and oregano and stir. Cook for a few minutes until vegetables start to soften. Carefully pour in 1 cup of broth. Stir the ingredients. Once the soup starts to bubble, add the rest of the broth. Stir the ingredients to evenly cook the vegetables, then cover and cook for about 15 minutes on medium heat. It should simmer and bubble, but not too much. If using canned tomatoes, add a teaspoon of sugar.

Ater the cabbage is softened to noodle-like texture, and the tomatoes are mush, add the corn kernels. Cook for a few minutes and turn down the heat.

Allow the soup to simmer for 10 more minutes, then turn off heat and allow to sit. Serve hot with fresh bread & some cheese such as a goat cheese, a blue cheese, or even a brie.