Cabbage soup….is that you?!?!
If you judge cabbage by its looks, you’d think it lacked substance, but this cabbage soup has a few things going for itself. First, it’s absurdly easy to make. Second, it’s packed with nutrition from the likes of magnesium, potassium, and vitamins A & K. And third, the longer it simmers it brings out the sweeter nuttier flavor of a tender cooked cabbage, not an overcooked cabbage, but a cabbage that’s well seasoned and that gets better with time.
Toss in some kale, sauteed red onions, garlic, fresh ginger, and leeks and you have yourself a delicious full rounded flavor profile.
To achieve this glorious pot of goodness you’ll need the key players:
- Cabbage
- Kale
- Red onion
- Garlic
- Ginger Root
- Leek
- Cilantro
Now let’s get into it. Grab a clean fresh head of green cabbage. This is brassica season so finding a locally grown cabbage should not be hard to source from your farmers’ market. Cut the cabbage in half to remove the core by cutting around it in a V shape. Slice one-half of the cabbage into ribbons not too thick roughly a quarter of an inch. Set aside.
Next, Sautee onions in avocado oil using this as a base to bloom in the fragrant ginger, garlic, and leek. Get it? “Bloom in” as flowers bloom as in SATURDAY IS THE FIRST DAY OF SPRING!!!
Okay…I digress.
Toss in the cabbage ribbons to absorb the fragrance for two minutes, add the vegetable stock, then sprinkle in the seasonings. Give it a taste. Add in the kale. After 15 minutes of cooking, the cabbage will be tender, the kale will be wilted and succulent.
Add fresh cilantro for a pop of spring to transform this soup into a lively yet satisfying bowl of goodness.
How To Make Cabbage Soup
- 1 Tablespoon of Avocado Oil
- ½ Cabbage sliced into ribbons
- ½ Red onion sliced
- 3 Garlic cloves choppped
- 1 small Ginger knob sliced (skin removed)
- 1 Leek sliced (the white portion)
- 3 cups of chopped Kale
- ¼ cup of fresh chopped cilantro
- 1 teaspoon Pink Sea salt
- ½ teaspoon of course black pepper
- ½ teaspoon of dried oregano leaves
- ½ teaspoon of garlic powder
- 1 teaspoon of Crushed red pepper flakes
- 5 cups of vegetable stock
- Cut cabbage in half. Remove core by cutting into a V shape. Slice into quarter-inch ribbons.
- Add avocado oil to a medium-high heat dutch oven. Sautee onions, garlic, ginger, and leek until onions are translucent.
- Add in cabbage ribbons. Cook for 3 minutes.
- Pour in vegetable stock and add ALL seasonings. Taste. Adjust seasonings to taste.
- Bring to a boil on high heat. Add kale. Cover and reduce heat to medium-low. Stir occasionally. Cook until cabbage is TENDER, NOT OVERCOOKED.
- Add cilantro and red pepper flakes.
- Ladle into bowls. Garnish with red pepper flakes. Enjoy!! 🙂
Seriously, this cabbage soup is that good.
