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 most recently have a little time, I was looking on the web yesterday. In search of new, fascinating thoughts, inspirational recipes that I have never used before, to amaze my family with. Looking for quite some time unfortunately could not discover lots of interesting stuff. Right before I wanted to give up on it, I came across this tempting and simple treat by luck over Suncakemom. It looked so fabulous on its pic, that required instant action.
It absolutely was easy to imagine how it is created, how it tastes and just how much my hubby is going to like it. Actually, it is very easy to please the man when it comes to treats. Anyways, I visited the page and simply followed the precise instuctions which were accompanied by great pics of the operation. It just makes life rather easy. I could suppose it is a slight effort to shoot snap shots down the middle of baking in the kitchen as you most often have sticky hands and so i genuinely appreciate the time and effort she devote to make this post .
With that in mind I’m encouraged presenting my very own recipes in a similar way. Many thanks the concept.
I had been tweaking the main mixture to make it for the taste of my family. I can mention it was a great success. They prized the taste, the thickness and loved getting a treat like this in the midst of a busy week. They ultimately requested more, more and more. Hence the next time I am not going to make the same mistake. I am gonna double the quantity to keep them pleased.
The original cabbage soup recipe recipe is provided by 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.
