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Cabbage Soup
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About the Recipe
Ingredients
1 chopped Cabbage
Baby Carrots
1 chopped Onion
2 quarts Chicken Broth
16oz Water
1-2lbs Chicken
1 Tbsp Extra Virgin Olive Oil
3 minced Garlic Cloves
1 inch Ginger peeled and finely chopped
1 Tsp Cumin
1/2 Tsp Turmeric
Sea salt
Black pepper
Preparation
Start with a cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).
Add the cabbage, carrots, ginger, a big pinch of sea salt and black pepper (about 1/2 to 3/4 teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
Add the turmeric, cumin, and seasonings to taste.
Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
You can also add lemon, green onions, and other peppers if wanted.
Cook until soft and serve alone or with cornbread.