Cabbage Soup

Yet another soup. This time, what several people consider to be superfood, cabbage. I hesitate to use cabbage in my salads, though I do on rare occasions. Mainly because it could contain worms that will not be removed through rinsing the cabbage. I therefore prefer cooked cabbage dishes. I was therefore delighted to discover this recipe. A more convenient and safer method for consuming this supposedly superfood. I expected the soup to be just ordinary – but I was surprised to find that it tasted a lot more than just ordinary. The addition of some simple spices can transform an ordinary dish into a work of art. Just extraordinary!
The original recipe is from Hebbar’s Kitchen. All I did was to make it WFPB compliant.

Cabbage Soup

2 cups cabbage, roughly chopped
1 carrot, shredded
1/2 green bell pepper, sliced
1″ piece ginger, chopped fine
2 cloves garlic, chopped fine
4 tbsp chopped spring onion
2 tbsp chopped mint
2 tbsp chopped coriander leaves
4 cups water + 1/2 cu[
1 tbsp vinegar
1/2 tsp black pepper powder
Salt to taste
1 tbsp brown rice flour (or any other thickening agent like cornflour)
Heat a wok and add the ginger, garlic and 2 tbsp spring onion
Sauté for a minute
Then add the cabbage, bell pepper and carrot
Stir fry for a couple of minutes
Add 4 cups water and salt
Mix thoroughly
Boil for a couple of minutes
Meanwhile, add the rice flour and 1/2 cup water in a small bowl
Mix well and ensure that there are no lumps
Pour this mixture into the soup
Boil for a couple of minutes till the sour thickens
Add the vinegar and pepper
Stir well
Finally, add the remaining spring onion, mint and coriander leaves
Remove from flame and serve hot

2 Comments Add yours

  1. Ajoy Tunkalia says:

    Same dilemma here for cabbage ,which tastes so good !


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