Re: Cabbage Soup

As I was saying, I updated the recipe for cabbage soup. This version tastes more like cabbage with chicken broth than chicken broth with cabbage.

And I took a photo:

I used green cabbage rather than red, because the red tends to dye the other ingredients. Not to mention the broth turns purple. But you can use red cabbage if you like it better. 

1/3 of a head of green cabbage chopped or 1 small red cabbage
2 cloves of garlic, minced
1/2 onion, chopped
4-5 mushrooms, sliced
1/2 cup green bell pepper, diced
1.5 carrots (I cut it into sticks, but go any way you like)
About 1/4 of a medium sized jicama (in sticks, too, or see about the carrot)
3/4 cup soybean sprouts
2.25 liters of water
2 cubes chicken bullion low-fat, low-sodium
1 teaspoon olive oil 1/2 teaspoon powdered ginger
Ground black pepper to taste
1 teaspoon Oregano
1 teaspoon fine herbs
Worcestershire sauce

Preparation

Saute the garlic and onions with the olive oil in a soup pot until the onion turns translucent. Then add the bell pepper and mushrooms and cook for two minutes. Add the carrot and jicama and cook for another two minutes. Add the cabbage and soybean sprouts. Cook for about 10 minutes, don't let the veggies get too soft. While this is going on, add pepper to taste.

Lower the heat to medium and add the water. Add Worcestershire sauce, ginger and fine herbs. Stir.

When it warms up, add the chicken bullion cubes and stir until they dissolve (if possible, crumble them first). Reduce the heat to minimum and bring to a slow boil. When the soup begins to bubble let it simmer for 5 to 10 minutes and then remove from heat.

I do like the stronger cabbage flavor.