Oh boy I love cabbage - especially in soup! Have you tried it in soup? It's a must. I used a special broth in this recipe (made from leftover vegetable pulp from a vegetable drink) and wow what a burst of flavor. Any broth would be great - or even water. Whatever you have on hand.
Ingredients:
-1/2 yellow onion, small chop
-3 tablespoons oil
-1/2 teaspoon salt
-4 carrots, peeled and chopped
-4 celery stalks, chopped
-3 cloves garlic, chopped
-3 cups green cabbage, shredded
-2 1/2 cups mushrooms, chopped
-1 bay leaf
-2 cooked chicken breasts (I use up leftovers)
-4 cups broth + 2 cups filtered water (add more if needed, just make sure you cover the ingredients)
-A few turns of the pepper grinder
How To:
1. Add oil to pot and saute onions with salt until translucent. Add garlic and saute for about 30 seconds.
2. Add mushrooms, carrots celery and cabbage, saute until veggies start to wilt.
3. Add chicken and mix well.
4. Add broth, water, bay leaf and pepper.
5. Bring to a boil and turn down to a simmer and cook uncovered until vegetables are soft.
6. Remove bay leaf, check for seasoning, and serve .
Shared on: Pennywise Platter, Miz Helen's Country Cottage, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays & Sunday Night Soup Night, Gluten-Free Wednesdays
this looks warm and comforting...i could go for a steaming bowl right now! How is the pineapple recipe coming?! Tropical flavors...that could be fun...my creative juices are instantly churning....!!
ReplyDeleteHi Tessa,
ReplyDeleteThanks. Crazy, but it's like spring here, super warm and not really the winter weather screaming soups, but I'm enjoying this gorgeous, healing sun nonetheless!! :-)
Sending over pineapple recipe via email...
This soup looks delicious Amber. I have never put cabbage in soup before--time to change that! There is something so soothing about chicken with veggies in a hearty soup.
ReplyDeleteThanks Laura!
ReplyDeleteI do believe that I love cabbage like some love kale. I eat cabbage nearly every day. I saute it will leeks, garlic, and salt and use it on sandwiches, as a side, mixed in pasta, etc. So good - I just love the flavor. And It's super yummy in soup! Let me know how you like it.
Making your pea & mint soup tonight!
Hugs,
--Amber
This looks wonderful! I don't usually put cabbage in soup, but this makes me want to try it :)
ReplyDeleteI'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
www.easynaturalfood.com
I hope to see you there:)
Debbie
Hi There Debbie,
ReplyDeleteWell if you ever get around to trying it, please let me know what you think about cabbage in soup. I adore it.
Thanks for the invitation to your blog carnival. I would love to share my recipe. See you Sunday.
Be Well,
--Amber
Hi Amber,
ReplyDeleteThis is an awesome bowl of soup, it looks delicious!
Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
Come Back Soon!
Miz Helen
Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.
ReplyDeletePS: I'll definitely report back on the cabbage in the soup thing!
This looks delicious. I know a couple of people on the SCD and it's not easy. I'll pass this along. Thanks for participating in Gluten-Free Wednesdays.
ReplyDelete