Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”. While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge. Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.
After a week with the flu, when I looked in my fridge to see what I could make, the only vegetable in good shape looking back at me was a lovely head of cabbage. Thus the spark of inspiration for this cabbage soup.
When you’re sick, if you’re up for making anything at all, you want it to be easy, nourishing, and light. Which is exactly what this cabbage soup is. It’s also incredibly good!
All you need is some fresh cabbage, onions, canned tomatoes, chicken stock, and a few spices. Of course with so few ingredients the quality of the soup relies on the quality of your ingredients. Homemade chicken stock is the best, and a good quality canned tomatoes makes all the difference (we use Muir Glen).
Cabbage Soup Recipe
Ingredients
- 2 teaspoons 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
Read More: Cabbage Soup
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