Cabbage Soup Recipe

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 surfing on the internet last week. Trying to get fresh, exciting thoughts, inspiring dishes that I have never used before, to astonish my loved ones with. Searching for quite some time yet could not come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and easy treat by luck on Suncakemom. The dessert looked so tempting

on its image, that called for quick action.

It was simple enough to imagine just how it is created, how it tastes and how much my hubby will enjoy it. Actually, it is extremely easy to keep happy the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the site and followed the detailed instuctions that were combined with wonderful snap shots of the operation. It just makes life rather easy. I can suppose it is a slight hassle to take photographs in the middle of baking in the kitchen as you most often have gross hands so I seriously appreciate the hard work she put in for making this post .

Having said that I’m empowered presenting my very own formulas in a similar fashion. Many thanks for the concept.

I had been tweaking the original recipe to make it for the taste of my family. I can mention it was an incredible success. They enjoyed the taste, the overall look and loved having a sweet like this in the midst of a hectic week. They ultimately demanded lots more, more and more. So next time I’m not going to commit the same miscalculation. I’m gonna multiply the amount to make them delighted.

The cabbage soup recipe recipe originally is from 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.