The end result of Jillian's recipe: a great cabbage soup with some zing

With the left overs from our Local Good Food Box sitting in the fridge, I was inspired to try and make something that would avoid wasting some really amazing food. So, with 3/4 of a cabbage and St. Patrick’s Day upon us, I thought a version of cabbage soup could be a good place to start.

In typical Jill fashion, I read 10 recipes about cabbage soup and then pretty much picked my favourite parts from each recipe and made up something new. If you are feeling a little brave, take a look at this recipe.

Ingredients (of course these are all approximations. Measuring in soup is somewhat over rated)

  • 1 medium onion – diced
  • 3 cloves of garlic chopped
  • 4 cups of organic vegetable broth
  • 1 green pepper cut into small pieces
  • 2 potatoes cut into cubes
  • 1 pack firm tofu (I really think you could leave this out but I added it in an attempt to add more protein but you could leave it out)
  • 3 or four cups of cabbage cut into small pieces
  • 2 tsp cumin
  • A squirt or two of mustard. Be generous for more tang
  • A squirt or two of chili or bot sauce

Now be warned, this is a little spicy!

Sauté the onions green peppers and tofu (if you so choose to include it) and about 1/2 cup of the vegetable broth. Cook for about 8 minutes.

Add the cumin, hot sauce/chilli sauce, potatoes,mustard and the rest of the broth.

Cook for about half an hour. Add the cabbage and cook for about 6 more mins. Enjoy.

Oh, I served it with garlic bread. A lovely dipping partner.