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Abdul Rehman

Cabbage Soup

A hearty, vegetable-packed cabbage soup built on a properly sautéed aromatic base and a tomato-broth simmer. Ready in 50 minutes, stores for 5 days, and develops better flavor overnight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American / International
Calories: 150
Ingredients Method

Ingredients
  

For the soup base
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 3 medium carrots about 250g / 9 oz, sliced into rounds
  • 3 celery stalks sliced
  • 2 tbsp tomato paste
  • 1 can 400g / 14 oz crushed tomatoes
  • 1.5 litres 6 cups chicken broth or vegetable broth
  • 500 ml 2 cups water
For the cabbage and seasoning
  • 1 medium green cabbage about 800g / 1.75 lbs, core removed and roughly chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 2 bay leaves
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp sugar
To finish
  • A handful of fresh flat-leaf parsley roughly chopped

Method
 

  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until translucent.
  2. Add minced garlic, sliced carrots, and celery. Cook 3 minutes, stirring frequently, until garlic is fragrant.
  3. Push vegetables to the sides. Add tomato paste to the base and cook 90 seconds, stirring, until it deepens in color to a dark brick-red.
  4. Pour in crushed tomatoes, broth, and water. Add paprika, oregano, cumin, bay leaves, salt, pepper, and sugar. Bring to a full boil over medium-high heat.
  5. Add the chopped cabbage and stir to submerge. Reduce heat to medium-low.
  6. Simmer uncovered 20 to 25 minutes until cabbage is fully tender and gives no resistance when pressed with a spoon.
  7. Remove bay leaves. Taste and adjust salt and pepper. Stir in fresh parsley just before serving.