- 3 Tablespoons olive oil, separated
- 3 large beets, scrubbed, peeled, and cubed
- 1 large sweet potato, peeled and cubed
- 1 carrot, sliced
- Kosher salt
- Fresh black pepper
- 2 Tablespoons unsalted butter
- ½ large onion, sliced
- 1 leek, chopped
- 3 cloves garlic, chopped
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ cabbage, shredded
- 3-4 Tablespoons red wine vinegar
- Sour cream, for garnish
- Parsley or dill, for garnish
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil; scatter cubed beets, sweet potatoes, and carrots on lined pan and drizzle with 2 Tablespoon olive oil. Season with salt and pepper and toss to cover evenly. Roast uncovered for 35-40 minutes, until fork tender. Remove from oven and set aside.
In a dutch oven or heavy stock pot, melt butter over medium heat. Add remaining tablespoon of olive oil, then add sliced onions and leeks. Saute for 15-20 minutes, stirring frequently until onions are transulcent and leeks are sticky. Add garlic and cook another minute or so, until fragrant.
Stir in broth, then roasted vegetables, bay leaf, and thyme. Bring to a boil, then reduce heat to low and add shredded cabbage. Simmer 15-20 minutes, until cabbage is tender.