Cabbage Soup

I have had this robust soup at market stalls in Oaxaca City. Some people do a thrifty trick with the leftovers—they drain off the stock and mix the cooked cabbage and chickpeas (either plain or sautéed in a little lard with Mole Coloradito) to make a filling for small, freshly made corn tortillas folded in half like soft tacos. They eat these as an antojito (snack) under the name tesupos. Try it when you have a supply of Coloradito on hand.</