Try this Cabbage Soup recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Chop up everything and cook until everything is soft (up to two hours).
Long simmering transforms tough brassicas into tender ribbons, but extended heat can degrade the crisp bite of green peppers and celery. When simmering a vegetable base for up to two hours, staggered addition times prevent the aromatics from turning completely mushy. Green cabbage breaks down structurally as its cell walls soften and release water, absorbing surrounding aromatics. Onions and peppers require adequate liquid coverage to steam evenly before the boiling stage begins in a heavy-bottomed pot.
Controlling heat intensity prevents the tomatoes from scorching on the base of the vessel during the initial breakdown phase. Maintain a gentle simmer at roughly 200 degrees Fahrenheit rather than a rolling boil to protect the structural integrity of the shredded leaves. Simmering for at least 45 minutes ensures the celery leaves release their essential oils into the broth entirely.
Dietary adaptations remain straightforward for this naturally plant-based formulation. Substituting fresh tomatoes with canned whole plum tomatoes requires draining excess liquid if a thicker broth consistency is desired. Freezing is not recommended for this specific vegetable combination because thawed cabbage experiences severe cell rupture, resulting in an unappealingly watery consistency upon reheating.
