Peppery Cabbage Soup Comfort Food
06-02-2015
Author: Blog Editor in Diet for a Tiny House
It doesn’t get much easier than a one-pot, delicious, economical, healthful, weight-loss promoting bowl of a Russian peasant’s go-to dinner: Cabbage Soup! Just how good is this soup? I challenge you to eat one small bowl and not go back for seconds or thirds.
This is a recipe to make anytime you want a quick meal and the weather is chilly, or when you feel a cold coming on. It’s got everything you need to fight those microbes: cabbage, garlic, onions, tomatoes and carrots. It’s bathed in a peppery vegetable broth that opens your sinuses better than Vicks Vaporub, and it’s ready in minutes.
Cabbage is one of the healthiest vegetables on the planet and we should all eat a cup and a half of cooked or raw cabbage or other cruciferous vegetables like kale, chard and broccoli 2-3 times per week. How are you doing on that score? I’ll bet you’re thinking about it right now and that’s great!
Add some lentils, small cubes of tofu or some white beans if you’d like to boost the protein content of the soup. Couple the soup with a warm baguette smeared with Earth Balance buttery spread and you’ve got a total vegan dish; change that to butter and it’s vegetarian.
Here’s the idiot-proof and compliment-inducing recipe that takes about 30 minutes and serves 3-4.
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Peppery Cabbage Soup Comfort Food
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Ingredients
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1 - Chop all vegetables and put them aside in prep bowls.
2 - In a large soup pot, heat olive oil over medium heat and saute onion and garlic until translucent, about 5 minutes.
3 - Add broth or water and bring to a boil. Once the water is hot, add a few teaspoons of hot water to the bouillon cubes and break them down with a fork, then add to the soup pot.
4 - Add salt and lots of pepper. You can also add a teaspoon of Mrs. Dash seasoning, a pinch of cumin, or even additional hot pepper flakes or hot sauce here to further spice things up.
5 - Add potatoes and carrots, allow to boil on medium heat for about 5 minutes. Add cabbage and continue to simmer for another 15 minutes. Taste vegetables for doneness and the soup for spices. Sprinkle herbs on top. Ladle into bowl. Serve with the bread. Dee-lish! Your body will thank you for it!
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
This is a recipe to make anytime you want a quick meal and the weather is chilly, or when you feel a cold coming on. It’s got everything you need to fight those microbes: cabbage, garlic, onions, tomatoes and carrots. It’s bathed in a peppery vegetable broth that opens your sinuses better than Vicks Vaporub, and it’s ready in minutes.
Cabbage is one of the healthiest vegetables on the planet and we should all eat a cup and a half of cooked or raw cabbage or other cruciferous vegetables like kale, chard and broccoli 2-3 times per week. How are you doing on that score? I’ll bet you’re thinking about it right now and that’s great!
Add some lentils, small cubes of tofu or some white beans if you’d like to boost the protein content of the soup. Couple the soup with a warm baguette smeared with Earth Balance buttery spread and you’ve got a total vegan dish; change that to butter and it’s vegetarian.
Here’s the idiot-proof and compliment-inducing recipe that takes about 30 minutes and serves 3-4.
---------------------------------------------------
Peppery Cabbage Soup Comfort Food
---------------------------------------------------
Ingredients
---------------
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion, chopped
- 4 cloves of garlic, peeled and chopped
- 2 quarts of vegetable broth or 2 quarts of water and 4 extra-large vegetable bouillon cubes (See earlier column on making your own vegetable broth from kitchen scraps.
- white pepper -- at least a quarter teaspoon but use more if you like
- 1 teaspoon sea salt
- 1/2 head of a cored napa or other cabbage, sliced into strips and then coarsley chopped (save the other half to make cole slaw to accompany the veggie burgers you can make tomorrow)
- 1 medium white potato, cut into small cubes
- 1 medium carrot, cut into small rounds
- 1 ripe tomato, skin removed if possible, otherwise just dice
- Minced fresh herbs if available as garnish: parsley, basil, cilantro, etc.
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1 - Chop all vegetables and put them aside in prep bowls.
2 - In a large soup pot, heat olive oil over medium heat and saute onion and garlic until translucent, about 5 minutes.
3 - Add broth or water and bring to a boil. Once the water is hot, add a few teaspoons of hot water to the bouillon cubes and break them down with a fork, then add to the soup pot.
4 - Add salt and lots of pepper. You can also add a teaspoon of Mrs. Dash seasoning, a pinch of cumin, or even additional hot pepper flakes or hot sauce here to further spice things up.
5 - Add potatoes and carrots, allow to boil on medium heat for about 5 minutes. Add cabbage and continue to simmer for another 15 minutes. Taste vegetables for doneness and the soup for spices. Sprinkle herbs on top. Ladle into bowl. Serve with the bread. Dee-lish! Your body will thank you for it!
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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