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Cabbage Soup
Cabbage Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Warm and comforting cabbage soup, perfect for chilly days. Simple, nourishing, and ready in less than an hour.
Ingredients:
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon butter
  • 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
  • 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
  • 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
  • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups chicken stock
  • Freshly ground black pepper
Instructions:
  • Grind the whole spices (coriander, fennel, cumin) in a mortar and pestle or spice grinder until finely ground.
  • In a 4-quart, thick-bottomed pot over medium heat, sauté onions in olive oil and butter. Stir in ground spices and cook until onions are softened, about 5 minutes.
  • Combine the sliced cabbage with the onions in the pot. Sprinkle with 1/2 teaspoon of salt if using unsalted stock. Add the canned whole tomatoes with their juices and mix everything together.
  • Pour chicken stock into the pot, bring to a gentle simmer, and season with salt to taste. Cover and simmer for 20-25 minutes until cabbage is tender and tomatoes are broken down.
  • Finish: Garnish with a sprinkle of freshly ground black pepper before serving.

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