When our kids were young, Eve and I often took them to Epcot Center in Disney World in Florida. I stole the idea for this soup from the Mexican restaurant at Epcot Center. Surprisingly, the food there was pretty good. I guess you could say that is my specialty: taking pretty good food and stealing it under the assumption that if I were to do a few things differently, it could be really good. This is probably the most popular soup I have on the menu and one of the most popular items in general. (My co- author Carolynn Carreño orders it every time she eats here. She tries to order something else, but then she comes running back to the kitchen to change her order.) The basic flavor of the soup comes from the browned cabbage, so you have to make sure to let it brown nicely. When I’m making soup, I always add the vegetables to the pan as I chop them, so the soup and I are working simultaneously toward the same end. If you feel more comfortable cutting up all your vegetables before you get started, be my guest, but note that if you’re in a hurry, my way is a lot quicker.