Did you ever hear of the “Cabbage Soup Diet”? I mean really, who wants to eat cabbage soup for almost every meal? I would never want to see a cabbage again for the rest of my life! On to this cabbage soup. This soup will actually change the way you may look at cabbage. Really. My little guys, who don’t particularly care for cabbage, ate several bowls of this soup…and asked for more! It really is so flavorful, comforting, and simply delicious.
Cabbage is one of those wonderful cruciferous vegetables. It’s a ‘cross bearer’ that helps provide phytonutrients which come to our rescue. It is also low in calories, rich in fiber and nutrients. So go ahead, give this soup a try…you never know, maybe this will become your new diet food!
1 to 2 garlic cloves
1 large carrot
6 cups cabbage
1 cup canned whole tomatoes (seeded)
1/4 tsp chilli flakes (or to taste)
7 cups vegetable stock
1 tbsp extra-virgin olive oil
2 tsp sea salt, (to taste)
1/4 tsp freshly ground black pepper
5 sprigs fresh thyme
1 bay leaf
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp Italian parsley
extra-virgin olive oil (optional)
Dice the onion and cut the garlic in slices. Peel the carrot and dice. Remove the core from the cabbage and cut into chunks about 3/4″ -inch x 1 1/2 “-inch. Remove the seeds from the whole tomatoes and roughly chop. Gather the chili flakes and set everything aside.
Place the stock into a large pot and warm to heat through. While the stock is warming, begin cooking the soup.
To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the oil, onions, carrots and a pinch of salt. Let the onions and carrot sweat until they soften but do not brown. You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn’t brown.
Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened. Once done, add the stock, tomatoes, salt and pepper and bring to a simmer.
As the soup comes to a simmer, gather the herbs and seasonings. Add them to the soup and let simmer for about 15 minutes or so to infuse.
To finish the soup, check the carrots and simmer for another 10 minutes or so until cooked through and tender.
Roughly chop the parsley. Taste the soup for seasoning, adding more salt, pepper or apple cider vinegar as desired.
Ladle into bowls and serve. (Recipe Source: Rouxbe)