HOW TO MAKE EASY CABBAGE SOUP
On these chilly winter days, try this simple but hearty cabbage soup recipe. The soup is an excellent example of simplicity since it requires just a small list of ingredients and can be prepared in less than an hour.
The cabbage truly is a wonder vegetable, even though it is underappreciated. Not only is it reasonably priced, but it has a shelf life of at least a couple of months in the refrigerator and may be used in an almost infinite variety of culinary preparations. Cabbage is a versatile vegetable that may be eaten raw in coleslaw, packed and wrapped, or prepared like how we make a simple but delectable cabbage soup here.
Have you ever opened the door of your refrigerator and found that the only vegetable that was still in good condition was a single head of cabbage? In this sense, cabbage is unique among vegetables in that it may outlive almost all others. Even if the only thing you have available in your refrigerator is cabbage, you should still be able to create this simple soup since it only requires a few other ingredients that you should have in your pantry.
THE INGREDIENTS LIST:
1/2 Tsp.Of ground coriander.
1/2 Tsp.Of ground fennel.
1/4 Tsp.Of ground cumin.
2 Tsp.Of extra virgin olive oil.
1 Tsp.Of butter.
1 medium chopped onion.
1 small green cabbage; sliced (1/4-inch).
1 Tsp.Of salt.
Canned peeled tomatoes; I used a 15-ounces can.
4 Cups.Of chicken stock.
Freshly ground black pepper.
On medium heat, melt the olive oil and butter in a 4-quart saucepan with a thick bottom.
Mix in the diced onion and the ground spices. Cook for approximately 5 minutes, or until the onions have reached the desired level of tenderness.
After adding the chopped cabbage to the saucepan, give it a good stir to combine it with the onions already there.
Add a half teaspoon of salt to the cabbage if you’re using unsalted stock. Put the entire tomatoes from the can, together with their liquids, into the saucepan. Stir to mix.
To the cooking pot, add the chicken stock. Bring to a low boil, then check the seasoning with a pinch of salt. Add additional salt to taste. Turn the heat down and cover the pan.
Simmer for 20–25 minutes, breaking up entire tomatoes as necessary, until cabbage is tender.
Season with freshly ground black pepper before serving.