An easy to soup with Italian flavoring, I tried it out recently with great results. There was this unused cabbage lying in the fridge for a week and nobody wanted to eat any cabbage curry. I had used a bit of it in a veg noodles recipe that I had made for my kid. With Maggie going off the shelf, I buy these big chowmein packets and cook it with lots of veggies. It is not only much more healthier but also works out to be cheaper. Coming back to the soup, I was confused about the kind of flavoring that I should use. With opinions divided between an Indian version and a Russian one, I somehow ended up with the classic Italian seasoning of EVOO, garlic and chili flakes.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
- 2 cups chopped cabbage (tightly packed)
- 3 tbsp chopped onions
- 2 cloves
- 1/2 inch cinnamon (optional)
- 10-12 peppercorns
- 2-3 garlic flakes
- 1/2 tsp chili flakes
- 1 1/2 tsp EVOO
- 1 tsp Pomace olive oil
- salt to taste
- freshly ground pepper
Cooking - Heat the olive oil in a pressure cooker. Add the peppercorns, cinnamon, cloves and onions. Fry for a minute before adding the cabbage. Fry for 2-3 mins.
Add 3 cups water and salt to taste. Close lid and cook for 3-4 whistles. Keep aside till steam escapes.
Open lid and use a hand blender to puree the contents of the pressure cooker.
Take the EVOO in a pan. Add the crushed garlic and fry till it is golden. Add the chili flakes and fry for 20 seconds before pouring it over the cabbage soup.
Pour out into bowls, garnish with fresh pepper and serve immediately.
