Cabbage Soup Du Jour

Written by Eydie Desser

I learned this amazing recipe through my Rouxbe Plant Based cooking class. As usual, we “Garden of Eydie’d” it by taking out the salt and oil.  It’s still so delicious. Dijon adds the kick and the salt, and apple cider vinegar gives the soup a little tartness. Tomatoes round out this soup to an oh so delicious, make again and again, soup.

Added benefit:  This soup is so good for healing and preventing all sorts of health opportunities!  Cabbage and onions are anti-cancer, antioxidants, reduces chronic inflammation, improves digestion,  and tastes good! Along with the tomatoes, all of theses ingredients are good sources of Vitamin C—perfect for the winter season.  

Ingredients

  • ½ onions, diced
  • 2 small garlic cloves, minced
  • ¼ tsp. Chili flakes (more or less depending on how spicy you like it)
  • 6 cups cabbage, sliced into ¾” pieces
  • 7 cups Vegetable Stock
  • 1 cup canned whole tomatoes, seeds removed and diced
  • Freshly ground black pepper, to taste
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 TB apple cider vinegar
  • 1 TB dijon mustard
  • 2 TB Italian parsley finely chopped
  • 1 large carrot, peeled and cut into medium size dice
  • Salt to taste (optional) we didn’t think it needed it, so try it without first!

Instructions

1- Heat a 5-½ qt., heavy-bottomed pot  over medium heat .  Once hot, dry sautè the onion–place in heated pot and stir continuously, to prevent from sticking, about 1 minute or until the onion softens without browning.  Add garlic and chili flakes, and continue to stir for 1 minute.  

2- Add cabbage and let sweat for about 10 minutes stirring every few minutes until softened.

3- Add stock and diced tomatoes, and black pepper, and bring to a simmer.

4- Stir in the thyme, bay leaf, apple cider vinegar and dijon mustard, and let simmer for 15 minutes to infuse all of the flavors.

5- To finish the soup, add the carrots and gently simmer for another 10 minutes, or until cooked through and tender.

6- Taste the soup and add more pepper and apple cider if you feel it needs it.  Ours didn’t.

7- Ladle the soup into bowls, adding a pinch of chopped parsley before serving.

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