Candy and Bitter Cabbage Soup Recipe: A Step-by-Step How-to

Jason Hammel has advised the story of how he began the Lula Cafe so many occasions, it verges on legend. It might take a worldwide pandemic for him to lastly write it down. Now, 24 years after the restaurant — thought of one in all Chicago’s most interesting — first opened, The Lula Cafe Cookbook: Collected Recipes and Tales is lastly right here.

The story goes like this: In the summertime of 1996, Hammel, then a graduate pupil in inventive writing, relocated to Chicago to complete his dissertation. After he moved into his new Logan Sq. condominium, he went to take a look at a close-by cafe referred to as Logan Seashore.

Logan Seashore was a type of neighborhood espresso outlets that have been so common within the ’90s, with mismatched furnishings and bulletin boards lined with notices from folks in search of roommates or providing guitar classes. That day, its chalkboard menu marketed one thing referred to as Lea’s Wonderful Soup, which turned out to be sweet-and-sour cabbage.

Hammel ordered the soup and started speaking to Lea herself. Her full identify was Amalea Tschilds, and she or he was an aspiring musician. Over the following few months, Hammel turned an everyday on the cafe, and so they turned buddies. However then Logan Seashore modified possession, and the workers, together with Tschilds, discovered jobs elsewhere. Hammel felt this lack of group acutely.

One evening, he bumped into Tschilds on the late, lamented membership Lounge Ax. They obtained to speaking, and finally the dialog turned to soup. “Did I really feel the universe transferring then, because it took one huge leap in my favor?” Hammel writes in The Lula Cafe Cookbook. The query is rhetorical.

Following that likelihood assembly, Hammel and Tschilds went into enterprise making soup and promoting it to native cafes. They labored within the kitchen of Logan Seashore, and in 1999, the proprietor invited them to take over administration of the cafe.

They spent that summer season overhauling the house themselves and designing the menu. Hammel had by no means cooked professionally. He realized from learning cookbooks and, after Lula opened, practising new methods between clients. He additionally relied on Tschilds, who has an outstanding palate and style reminiscence.

However they knew what they wished: to serve seasonal components imaginatively ready — like Charlie Trotter, whose eponymous restaurant was then thought of the very best in Chicago. However they wished to serve it in a casual, all-day setting that was a carryover from Logan Seashore. (Later, they obtained to fulfill Trotter. He had no thought the place Logan Sq. was.)

Because the workers expanded, the cooks developed a playful and improvisational model of recipe improvement, beginning with what was obtainable on the markets and rising, via free affiliation, into distinctive and shocking combos, akin to plum and tomato or pork stomach with watermelon. The menu modified day by day, other than some outdated favorites from the Logan Seashore days: the Tineka, a vegetable sandwich with Indonesian satay sauce, and Pasta Yiayia, tossed in a cinnamon garlic sauce like Tschilds’ Greek grandmother used to make.

Three years in, Hammel and Tschilds realized they have been in love. They married, had youngsters, and moved into an condominium throughout the road from the cafe. Their group grew past their buddies, colleagues, and neighbors within the nascent Logan Sq. meals scene to incorporate cooks and purveyors from throughout the nation. Though Lula didn’t fee a evaluation within the Chicago Tribune till it was 17 years outdated (it obtained three stars), it appeared in lots of guides and best-of lists, each there and in nationwide media, and impressed different cooks to attempt seasonal components as an alternative of shopping for from Sysco.

“I don’t know if our story might be potential in the present day,” Hammel says now. If Lula opened in 2023, the hire can be sky-high, and so would the hype and expectations. As a substitute, he says, “We have been allowed to find ourselves in peace.”

After which, in March 2020, Lula shut down for the pandemic and pivoted to carryout. It was unclear whether or not it could ever be a restaurant once more.

“2020 set me in opposition to a factor I had at all times anxious about,” Hammel says. “It actually made me acknowledge the values I wished to carry shut, the folks I wished to carry shut, the thrill and missions I wished to carry shut.”

He regarded again at outdated menus, all date stamped. It was like studying outdated diary entries. They stirred up extra recollections. In gradual occasions, he would huddle within the basement pantry amid the packing containers of olive oil, writing down these tales to seize these occasions, simply in case the restaurant ought to disappear eternally.

It didn’t, in fact, however by then his momentum was unstoppable.

The Lula Cafe Cookbook just isn’t a cookbook for dwelling cooks exactly. The recipes are scaled down, however in any other case the Pasta Yiayia within the e book is identical Pasta Yiayia on the restaurant. Virtually each recipe has a sub-recipe for pantry components. There aren’t any commonplace procedures or boilerplate directions; like his favourite cookbook writers, together with Richard Olney, Elizabeth David, and Judy Rodgers, Hammel revels in attention-grabbing turns of phrase.

“Perhaps sometime I’ll write a house cookbook,” Hammel says, “however that will be a really totally different factor from writing The Lula Cafe Cookbook. That is exhibiting what Lula is about, the creativity as a bunch. That’s the entire level of this. It’s a group endeavor. It’s not only a e book to prepare dinner out of; it’s a e book to learn and discover.”

Candy and Bitter Cabbage Soup Recipe

The unique Lula soup and the recipe I get requested for probably the most usually. The important thing ingredient right here is kecap manis, a syrupy Indonesian soy sauce sweetened with palm sugar, with out which this cabbage soup would lose its distinctive taste. We use ABC’s medium-sweet soy sauce (kecap manis Sedang), each right here and within the recipe for the “Tineka” Sandwich, which have been staples from Lea’s work within the Logan Seashore days within the ’90s.

Earlier than we took over the cafe, once we bought soup out of Lea’s little automotive, there was a selected day I keep in mind, within the late summer season of ’98, once we had 10 or 20 samples of this cabbage soup within the again seat. We drove uptown to Lincoln Sq., Andersonville, and Rogers Park with the home windows down, summer season wind choosing up the enigmatic scents of ginger, coriander, tomato, and soy. I imagined the candy aromatics wafting down town streets, even turning heads. We left samples with disaffected baristas throughout city. Tell us what you assume! we chirped earlier than heading to the following cafe. Once we obtained within the automotive to drive again dwelling, “O-o-h Baby” by 5 Stairsteps got here on the radio and we sang alongside. The refrain turned a sort of anthem for us as we began to work collectively that yr and make plans for Lula. “Issues will get brighter quickly.”

Serves 4

Elements:

¼ cup (2 fluid ounces) mix oil (half olive oil, half vegetable or canola oil)
6¾ ounces pink onion, finely diced
1¼ ounces minced ginger
1¼ ounces minced garlic
1 tablespoon sambal oelek
1¼ teaspoons floor coriander
¾ cup (6 fluid ounces) kecap manis (candy soy sauce)
1 pound 2 ounces inexperienced cabbage, large-diced
1 14-ounce can crushed tomatoes (passata)
1 14-ounce can coconut milk
2 cups (16 fluid ounces) vegetable inventory
Distilled white vinegar, to style
Small bunch cilantro (coriander), leaves picked, to garnish
Small handful chives, sliced, to garnish
Salt

Directions:

Step 1: Place a big pot over medium warmth, add the oil, and warmth till shimmering.

Step 2: Add the onion, ginger, garlic, sambal, and coriander and prepare dinner over low warmth till the onions are translucent and smooth, 15 to twenty minutes.

Step 3: Add the kecap manis and prepare dinner for a further 10 minutes, till diminished by half.

Step 4: Stir within the cabbage, tomatoes, coconut milk, and inventory and prepare dinner till the cabbage is fork-tender, about 20 minutes. Season with vinegar and salt, to style. Garnish with cilantro (coriander) and chives.

Excerpted from The Lula Cafe Cookbook © 2023 by Jason Hammel. Pictures © 2023 by Carolina Rodríguez. Reproduced by permission of Phaidon. All rights reserved.

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