09/09/2024 Gluten-free
Original Cabochis, or Cabbage soup recipies came from Russia, Poland, Slovakia, and the Ukrane. This comforting, nourishing soup is full of vitamins.
You will need:
1 large pot
1 chopping block
A towel under the chopping block to hold it steady
1 sharp knife
1 long-handled wooden spoon
2 Tablespoons Olive oil
1 Head of Cabbage
4 cups low salt Vegetable or bone broth
2 Tablespoons Apple cider vinegar
2 Tablespoons Braggs amino acids or Tamari sauce
4 stalks Celery
4 cups Carrots
3 cloves Garlic
1 Onion
8 ounces Mushrooms (optional)
1 teaspoon Oregano
1 teaspoon Sage
1 teaspoon Rosemary
1 teaspoon Thyme
1/2 cup fresh Parsley garnish
1. Remove the core from the cabbage. Turn It upside down on the chopping block. With your knife angled inward, carefully cut a circle around the core. Pull out the core. If it won’t come out easily, flip the cabbage right side up, slam it onto the chopping block to dislodge, and try again. Cut the cabbage into chunks or shreds, as you wish. Set aside.
2. Prepare your soup base. Chop the celery, carrots, garlic, onion, and mushrooms into small pieces.
3. Add Olive oil to the cooking pot with the freshly chopped soup vegetable base (not the cabbage).
4. Sauté the vegetables until they are tender and the onion and mushroom begin to brown. The brown in the pot is flavor.
5. Add the seasonings except the parsley. Stir them in the heat for a minute to bloom them.
6. Pour in Apple cider vinegar and Braggs or Tamari. Stir well to deglaze the pot.
7. Add the broth.
8. Add the cabbage. The cabbage will shrink as it cooks, so don’t worry if it fills the pot at first.
9. Bring to a boil.
10. Lower the heat to medium and cook for 30 minutes before serving.
Overcooked, underseasoned cabbage is a mushy mess. If I ever believe this recipe needs salt, I use sea salt. It is healthier than table salt. I very rarely add salt to my cooking.
King's Daughter's Kitchen 