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.