A light but extremely nutritious soup to warm the body and soul on cold winter nights or anytime you need a ‘bowl of comfort’. Cabbage is nutrient-packed with 1 cup containing nearly an entire day’s recommended daily allowance of vitamin K, half the amount of vitamin C, lots of dietary fiber, Vitamin B’s and phytonutrients. This recipe uses Savoy cabbage but can be made with any other like Green or Napa cabbage.
You will need:
2 Tbsp olive oil
1 cup onion, diced
3 cloves fresh garlic, smashed and finely chopped
2 celery ribs, washed and diced
1 medium carrot, peeled and diced
5-6 baby corn, sliced round
2 cups diced tomatoes
3 cups beef or chicken broth
1 cup water
2 tsp apple cider vinegar
4 cups shredded savoy cabbage
1 Tbsp dried parsley flakes
1 tsp dried thyme
salt and pepper to taste
Lightly saute the onion, garlic, celery and carrots. Add the diced tomatoes and cook them for a few minutes before adding the baby corn. Give it all a little stir and then pour in your broth and water. I used the beef bone broth I made last week. Chicken broth or stock is just as good. Add a little apple cider vinegar just before you stir in the cabbage.
Season with salt, parsley, thyme and pepper. Cover and bring to a boil before lowering the heat and simmering it until the tomato broth looks luscious and the cabbage is cooked, about 30 minutes. As always, taste and adjust for seasoning.
Serve with fresh crusty whole grain bread for a hearty and delicious meal.
If you like things a little on the spicy side, drizzle some chili oil over top of it.
Grill or pan fry a few Octoberfest sausage links and serve them nestled in the soup for an even heartier meal!
Try it with different herbs and spices too. It’s nice with rice in it too. Enjoy!