Cabbage vegetable soup recipe

cabbage_soup.md

Cabbage Soup

Yield

Makes 2 1/2 to 3 quarts soup

Ingredients

• 3 tbsp butter or oil of choice (e.g. coconut)
• large sweet or yellow onion
• 1-2 leeks (optional)
• 2 tbsp tomato paste
• 1 tbsp fermented chili paste (optional)
• 1 tsp oregano
• 2-4 medium ripe tomatoes
• 2 quarts vegetable stock
• a couple carrots
• a couple stalks of celery
• a small bunch of parsley (~10 stalks)
• small head of cabbage, or half of a large head

Directions

1. Dice 1/2 of onion. If using leeks, clean and slice thinly
2. Saute onion and leeks (if using) in butter or oil at medium heat until starting to turn translucent
3. While sauteeing, dice fresh tomatoes and mince garlic and set each aside
4. Add tomato paste, oregano, and chili paste (if using) and sautee another 1~3 minutes
5. Add diced tomato and cook until some of the liquid is cooked off and mixture thickens
6. Add ginger and cook, stirring, until the raw garlic fragrance is gone
7. Add stock and bring to a simmer
8. Salt to taste
9. Clean carrots, celery, and parsley and add whole. Simmer on low, covered, 20-30 minutes or more
10. Remove carrots, celery, and parsley with tongs, allowing as much liquid as possible to drip off
11. Slice remaining onion into medallion sized pieces (e.g. 4 slices radially, 3 across) and add to soup
12. Core cabbage and slice into 3~4" long thin ribbons and add to soup
13. Simmer covered just until cabbage becomes tender - about 20 minutes
14. Adjust salt to taste