Cabbage soup is as diverse a soup as a vegetable. There isn’t one way to make it but all the way will taste just good if we have our favorite ingredients.
As I currently have some time, I was browsing on the web yesterday. In need of new, fascinating thoughts, inspirational dishes that I have never used before, to amaze my loved ones with. Searching for a long time unfortunately couldn’t find too many interesting stuff. Right before I thought to give up on it, I found this delicious and easy treat by chance. It seemed so delicious on its photos, it called for urgent actions.
It was easy to imagine the way it is created, its taste and how much boyfriend will enjoy it. Actually, it is extremely simple to keep happy the guy when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyways, I visited the site: Suncakemom and simply followed the comprehensive instuctions that were coupled with wonderful graphics of the process. It just makes life much easier. I could suppose it is a bit of a hassle to shoot photos down the middle of baking in the kitchen as you may ordinarily have gross hands so that i highly appreciate the time and energy she devote to make this blogpost and recipe conveniently followed.
With that in mind I’m inspired presenting my own recipes in a similar fashion. Thanks for the idea.
I had been tweaking the initial mixture create it for the taste of my loved ones. I’ve got to say that it was a terrific outcome. They loved the flavour, the consistency and enjoyed getting a sweet like this in the middle of a busy week. They ultimately requested more, more and more. Hence the next time I’m not going to commit the same mistake. I am likely to multiply the quantity to keep them happy.
cabbage soup recipe first posted on SunCakeMom.
Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
Add the diced up cabbage and sliced carrot.
Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.