For the soup
4 cups cabbage, sliced thin
2 cups onion diced
2 cups shredded zucchini
3 tbls olive oil
pinch crushed red pepper flakes
salt & pepper
4 cups chicken stock
1/4 cup cream (optional)
For the gremolata
1 small bunch flat leaf Italian parsley, trimmed
2 cloves garlic chopped
1 tsp chopped lemon peel (preserved if you have it)
Put the parsley, garlic and lemon peel in the bowl of a food processor and pulse 5-6 times to break down the parsley. Then stream in about 1/2 cup olive oil or more with the processor running until a paste is formed. Scrape down the sides as necessary. Gremolata can also be made simply by finely chopping the ingredients with a sharpe knife and mixing in the oil.
Swirl in the gremolata to the soup or serve separately to taste. I like to finish this soup with a drizzle of truffle oil and sourdough croutons.