2 tablespoons extra virgin olive oil (EVOO)
1 large onion, halved and sliced
4 ribs celery with leafy tops, thinly sliced crosswise
3 carrots, shredded
1 bay leaf
1 small head Savoy cabbage, quartered, cored and shredded
Salt and pepper
1 bottle beer (12 ounces)
4 cups chicken broth (32 ounces)
1 can diced tomatoes (28 ounces)
2 tablespoons Worchestershire sauce
1 1/2 pounds corned beef, chopped
3/4 cup white rice
Pumperknickel or rye bread and butter to pass around the table
In a soup pot, heat the EVOO, two turns of the pan, over medium-high heat. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the beer and boil until reduced, 1 minute. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. Add the corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.