Cabbage Soup (in 20 minutes)
May 16, 2009 § Leave a comment
It’s May and with 101+ temperatures and final exam flurries, it’s about that time for me to start packing up my school-year things and prepare for summer. I’ve been moving out of my house this week and I haven’t been cooking. I’ve been making a last-ditch attempt (however futile) to “eat down” the freezer. I’ve found quinoa bagels, a couple pear and pistachio blondies (still good!), assortments of pine nuts, walnuts, pecans, even a lone tub of pesto! But yesterday, I found an exciting surprise: a frozen tub of cabbage soup, (not freezer-burned!). I made this recipe about a month ago when cabbage was first harvested in the southwest.
For a long time, I was neither here-nor-there about cabbage. My introduction to cabbage probably started with soupy cafeteria slaw and needless to say, I wasn’t overwhelmed. But yesterday I popped the frozen block out of the Tupperware tub, heated it on the gas stove, and even in 101+ degree weather, I slurped up every drop. This recipe is delicious. I wanted to post this recipe pronto because warmer temperatures will be hitting other parts of the States soon and soups will sound like a feeble alternative next to icy drinks, cold bean salads, and spring-time sandwiches. So here goes: last of the soup recipes (excepting gazpacho, perhaps).
This recipe was inspired by Heidi’s “Rustic Cabbage Soup.”
1/2 large head green cabbage
4 potatoes (Yukon Gold or red)
6 garlic cloves, minced
1 yellow onion
2 tablespoons olive oil
2 cups garbanzo beans, pre-cooked
8-10 cups veg broth (in a pinch, use Rapunzel bullion cubes)
2 teaspoons dried dill
2 teaspoons dried thyme
1 teaspoon dried oregano
sea salt, pepper to taste
Parmesan cheese, for garnish (optional)*
*If on a vegan diet, omit.
1. Prepare vegetables: Chop potatoes into bite-sized pieces. Chop onions; slice cabbage into thin strips. Mince garlic.
2. In a large pot, heat olive oil at the bottom of the pan. When hot, add potatoes and cook until slightly soft and crispy on the sides, about 5 or 6 minutes.
3. Add onions, cabbage and garlic and cook for an additional 5 minutes. Add chickpeas and cook one more minute. Add herbs.
4. Fill pot with water or broth and bring to a boil. (If using, add bullion cubes.) Boil for 5-10 minutes. Test broth and season generously with additional sea salt and pepper. Garnish individual bowls with Parmesan cheese.
Diet Notes: gluten-free, vegan (see asterisk), nut-free