A cabbage soup recipe isn't everyone's idea of mouthwatering, which is most likely down to memories of the cabbage we ate when we're young, which had the living daylights cooked out of it.
But by matching the cabbage with it's natural flavour partners it can be the main ingredient in a wonderfully flavoursome soup.
Cabbage soup with caraway: -
Prep time: 5 minutes - Cooking time: 25 minutes
Serves 3
5 oz(150g) of green cabbage, shredded 2˝ oz(70g) of carrots, small dice 1 medium onion, chopped 1 clove of garlic, chopped ˝ tsp of caraway seeds 1˝ pints of chicken stock 1 tsp of olive oil 1 tbsp of fresh parsley
Take a non-stick saucepan with tall sides preferably one with a thick bottom, and place it over a low light. Add the olive oil and heat it through.
Then take the caraway seeds and lightly crack them in a pestal & mortar to release some of their flavour.
Then add them and the chopped onion to the pan and sweat them over a low heat with the lid on for 2 minutes, then add the garlic and sauté for a further 3 minutes with the lid on until the onions are soft; making sure the onions & garlic don't colour.
Then add the shredded cabbage & diced carrots, combine then replace the lid and sweat for a further 2-3 minutes.
Next add the hot chicken stock, season well and bring to a rapid boil then reduce the heat and simmer gently for 15-17 minutes half covered.
Then check the seasoning and alter it if required.
Then simply garnish with a little chopped fresh parsley and serve with some French bread.
