John William Tuohy lives in Washington DC

Cabbage Soup Recipe

Cabbage Soup Recipe

Frying the coriander, fennel and cumin will fill your kitchen with wonderful aromas
NOTE: I add pancetta to my stock.

2 teaspoons olive oil
1 teaspoon butter
1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
1 medium onion, chopped (about 1 1/4 cups)
4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
1 15-ounce can whole peeled tomatoes
4 cups chicken stock
Freshly ground black pepper

1 Grind spices if using whole spices
2 Sauté onions with the spices. Cook until the onions have softened, about 5 minutes.
3 Add cabbage and tomatoes: (Don’t forget, sprinkle the cabbage with 1/2 teaspoon of salt.) Add the canned whole tomatoes, WITH THEIR JUICES, to the pot. Stir to combine.

4 Add chicken stock, simmer till done 

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