Several years ago I tried cabbage soup for the first time. Needless to say I was a little disappointed. So I made my version of the recipe. It has more flavour and it doesn’t taste like just boiled cabbage and over cooked vegetables. Try it and let me know.
- 1/2 a head of cabbage – remove core and chunkier stems
- 4 medium onions – chopped
- 1 cup of diced carrots
- 5 celery stalks, trimmed and diced
- 4 tablespoons of Salsa
- 2 tablespoons of powdered bouillon base
- 2 quarts of water
- non stick spray
- one non stick frying pan
Cut the vegetables into small pieces. Bring to a boil 8 cups of water and add the bouillon powder. Let Simmer.
Spray your non stick frying pan with some olive oil. Place 1/4 of the onions in the pan and caramelize, part way through add a 1/4 of the cabbage. If it starts to stick add a 1/2 cup of the soup stock. Once caramelized remove from pan and set aside.
Repeat. Cook the denser vegetables first. Start with onions, then celery, then cabbage. Caramelize onions and other vegetables tender. Repeat until all vegetables are stir fried.
Place 2 cups of soup stock in the last pan of vegetables. The stock will wash the pan and collect all the goodness from the bottom of the pan. This also adds colour to the soup. Pour this last pan into an empty pot. Add all other vegetables and the rest of the soup stock. Vegetables should be just covered . Add more boiling water if not covered. Add four tablespoons of salsa. I used one tablespoon of hot and three tablespoons of mild.
Simmer for 15 minutes only. Remove from heat. It ‘s important not to over cook the vegetables because let’s face it, this makes a lot of soup. So every time you heat it up it cooks a bit more. This recipe can be frozen for single lunch portions.