cabbage soup

amount of forethought required: 1½ hours

stuff yll need

  • solids
    • garlic
    • celery
    • carrot
    • ½ cabbage
    • 2 onions
    • 14oz crushed tomatoes
    • soy curls
  • liquids
    • oil
    • 4 cups vegan chicken stock (like better than boullion)
    • juice of a lemon
    • soy sauce
    • 2 cups red wine (cabernet or merlot or syrah)
    • 4 cups water
  • spices yo
    • sage
    • ground coriander
    • ground cumin
    • crushed red pepper
    • white pepper
    • bay leaves
    • dill (just a pinch)
    • ground ginger
    • hot paprika
    • spicy paprika
    • nutritional yeast
  • totally optional
    • vegan sour cream

stuff yll do

  1. sauté until softish
    • oil
    • onions
    • celery
    • carrot
    • garlic
  2. add all dry spices but bay leaves and yeast
  3. cook a bit
  4. add 1 cup of wine and soy curls
  5. cook down the wine
  6. add
    • tomatoes
    • bay leaves
    • rest of wine
    • vegan chicken stock
    • water
    • cabbage
  7. bring to boil, turn down heat, simmer for 40 minutes
  8. add yeast to taste
  9. serve, optionally garnishing with vegan sour cream

notes

We've been eating a bit less, uh, decadently lately. T_____ wanted to explore cabbage soups, and after three or four tries this is the recipe I'm most excited about.

A novel thing (to us, anyway) is throwing the dried soy curls right into the wine as it initially cooked down. This turned the soy curls a cool color and gave them a nice earthy flavor.

You might think I'm odd for using both hot and sweet paprika, but I feel like they do pretty different things. Plus, my hot paprika is quite hot, so I balance it out with sweet.

I recommend messing around with the spices (variety and quantity). Or using fresh ginger.

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