*Ingredients *
- 1/2 medium green cabbage, thinly sliced – about 4 cups
- 2 medium yellow onions, thinly sliced into half-moons
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth or chicken bone broth
- 1 cup water
- 1 tsp fresh ginger, grated – anti-inflammation
- 1/2 tsp turmeric + pinch black pepper
- 1/2 tsp dried thyme or 1 tsp fresh
- 1/2 tsp sea salt – adjust to taste
- 1/4 tsp black pepper
- 1 tbsp apple cider vinegar or lemon juice – for brightness
- 1 tbsp fresh parsley or dill, chopped – for serving
- Optional for more filling: 1 carrot, sliced, 1 celery stalk, sliced
Instructions - Prep:
- Wash cabbage.
- Slice cabbage into thin ribbons.
- Slice onions into thin half-moons.
- Mince garlic, grate ginger.
- Sauté base:
- Heat olive oil in large pot over medium heat.
- Add onions, cook 6-8 min, stirring, until soft and lightly golden.
- Add garlic, ginger, turmeric, thyme, cook 1 min until fragrant.
- Simmer:
- Add cabbage, carrots and celery if using, broth, water.
- Bring to boil, then lower heat.
- Cover and simmer 18-20 min until cabbage is very tender.
- Add salt, pepper.
- Finish:
- Turn off heat.
- Stir in apple cider vinegar or lemon juice.
- Taste and adjust seasoning.
- Serve:
- Ladle hot soup into bowls.
- Sprinkle parsley or dill on top.
- Serve steaming as shown.
- Store:
- Fridge airtight 4 days.
- Freezer 2 months.
- Reheat gently on stove, add splash of water or broth if needed.