Cabbage/Vegetable Soup
Cabbage is a versatile vegetable that can be eaten in a host of ways and with many other foods. It is a healing vegetable for many people with a positive effect on the immune and digestive systems. Using the Indian method of frying the spices before adding them to the cooked soup gives this a wonderful, deep flavor.
Ingredients
4 tbl. butter, ghee or olive oil
1 medium carrot, peeled and chopped
1 large onion, finely chopped
4 cloves garlic, crushed
3 cups shredded cabbage
˝ cup finely chopped fresh thyme or 2 tsp. dried
1 medium potato, peeled and diced into ˝” cubes
2 cups stewed tomatoes
4 cups stock
3 cups water
2 tsp. celery seeds
1 tsp. coarsely ground pepper
1 tsp. mustard seeds
1 tsp. ground cumin
2 tsp. salt
Method
1. Heat oil or butter in stock pot. Sauté onions and carrots until soft. Add garlic and sauté for a few more minutes.
2.Add cabbage and thyme. Sauté another 5 – 10 minutes.
3. Add remaining ingredients and bring to a boil. Cover and simmer over medium-low heat for 40 minutes or until vegetables are soft. Add more water if necessary.
4. Heat ghee or olive oil in a small frying pan until the oil is hot but not smoking. Add celery seed, pepper, and mustard seeds. Fry until mustard seeds begin to pop. Add ground cumin. Fry a moment or two and then pour contents of frying pan into soup. Ladle soup into hot frying pan and pour back into pot to get all the spices out of the pan and into the pot.
5. Add salt to soup. Taste for seasoning. Serve hot.
Adapted from a recipe in Countryside, Vol. 91, No. 4, July/Aug 2007, p.85
- Heat oil or butter in stock pot. Sauté onions and carrots until soft. Add garlic and sauté for a few more minutes.
- Add cabbage and thyme. Sauté another 5 – 10 minutes.
- Add remaining ingredients and bring to a boil. Cover and simmer over medium-low heat for 40 minutes or until vegetables are soft. Add more water if necessary.
- Heat ghee or olive oil in a small frying pan until the oil is hot but not smoking. Add celery seed, pepper, and mustard seeds. Fry until mustard seeds begin to pop. Add ground cumin. Fry a moment or two and then pour contents of frying pan into soup. Ladle soup into hot frying pan and pour back into pot to get all the spices out of the pan and into the pot.
- Add salt to soup. Taste for seasoning. Serve hot.
Adapted from a recipe in Countryside, Vol. 91, No. 4, July/Aug 2007, p.85
4 tbl. butter, ghee or olive oil
1 medium carrot, peeled and chopped
1 large onion, finely chopped
4 cloves garlic, crushed
3 cups shredded cabbage
˝ cup finely chopped fresh thyme or 2 tsp. dried
1 medium potato, peeled and diced into ˝” cubes
2 cups stewed tomatoes
4 cups stock
3 cups water
2 tsp. celery seeds
1 tsp. coarsely ground pepper
1 tsp. mustard seeds
1 tsp. ground cumin
2 tsp. salt
- Heat oil or butter in stock pot. Sauté onions and carrots until soft. Add garlic and sauté for a few more minutes.
- Add cabbage and thyme. Sauté another 5 – 10 minutes.
- Add remaining ingredients and bring to a boil. Cover and simmer over medium-low heat for 40 minutes or until vegetables are soft. Add more water if necessary.
- Heat ghee or olive oil in a small frying pan until the oil is hot but not smoking. Add celery seed, pepper, and mustard seeds. Fry until mustard seeds begin to pop. Add ground cumin. Fry a moment or two and then pour contents of frying pan into soup. Ladle soup into hot frying pan and pour back into pot to get all the spices out of the pan and into the pot.
- Add salt to soup. Taste for seasoning. Serve hot.
Adapted from a recipe in Countryside, Vol. 91, No. 4, July/Aug 2007, p.85
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