Again, one of my grandmother’s classic recipes, just like the “Grandmother’s Stew.” As I mention before, her secret ingredient was Marjoram which is more commonly used in Eastern Europe. Savoy cabbage was also very common vegetable used for soups in my country and this recipe is one of them. Very simple, tasty and highly notorious my grandmothers recipe will make your lunch break very satisfying.

As the Healthwithfood.org suggests: 

Get out of your soup routine by using savoy cabbage instead of the more common white cabbage next time you make vegetable soup. Not only does savoy cabbage add hearty texture and mild flavor to soups, it is also extremely good for you. A member of the Brassica family of plants, savoy cabbage provides many of the same health benefits as its more common cousins such as the good old white cabbage and the up-and-coming superfood kale. Many of these benefits are derived from the high amounts of glucosinolates found in savoy cabbage, but also the large quantities of vitamin C, vitamin K, and folate in this mild-tasting cabbage variety may play a role. Here's a lowdown of some of the most interesting nutritional and health benefits of savoy cabbage. Read more 

Marjoram is essentially a cold sensitive perennial herb that is widely included as an ingredient in a number of recipes all over the world. Botanically marjoram is associated with the mint family of herbs and is primarily characterized by its spicy but pleasant odor. The flavor of the herb is one that is slightly sharp and bitter, but also fragrant and spicy. Marjoram is known differently in different parts of the world.  Read more 

I also like to point out that this recipe requires this particular Marjoram, so please make sure you do not use Oregano instead. Even though these herbs are related, the taste and aroma is quite different.