Cabbage would be part of the super food craze if it weren’t around us for so many years. It’s full of vitamins, nutrients with literally no carbs that would thicken us at the belly. Some years ago, before the internet was a thing, there was a slimming cabbage soup diet. It resurfaces on the social networks every now and again but otherwise cabbage soups are not part of our everyday life.
The Cabbage soup recipe was originally published on SunCakeMom:
1 Onion diced
1 Carrot diced
1 stalk Celery diced
1 teaspoon Salt
½ cup / 150ml Cooking oil
2 Tomato diced
1 clove Garlic
1 teaspoon Paprika
1 Chicken carcass optional
2 lb / 1kg Cabbage diced
1 lb / 400g Carrot sliced
7 cup / 1.7L Water
Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
Add the diced up cabbage and sliced carrot.
Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.
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