Tudors, Kardashians. Of all the bad family reputations, those crucifers have the worst: always an outcast, rarely praised (despite being high in vitamin C and fiber). But while cabbage soup sounds like unpleasant peasant food, this is actually one of the few recipes I make repeatedly without trying to improve.
In the standard recipe from my trusty Bittman book, a little butter makes everything worthwhile. In the "Asian" variation (above, and below), soy sauce and ginger cloak the versatile vegetable in a totally different disguise.
Cabbage soup, Asian style
From How To Cook Everything
Ingredients
- 1 head of cabbage, napa preferred
- 3 T peanut or other vegetable oil
- 1 large onion, sliced (I used a red onion)
- 1 T minced ginger
- 2 T soy sauce (plus extra, to taste)
- 5 C stock (chicken, beef, or vegetable), warmed
- Fresh lemon or lime juice, or white wine, or vinegar (whichever you prefer, for acid)
Core and shred cabbage. Heat oil in a large pan over medium, then pile in onion and cabbage. Cook until both are just slightly browned, roughly 20 minutes -- this seems like a very long time, but you want the cabbage super soft. Stir in ginger and cook for a few moments, then add soy sauce and stock. Once heated thoroughly, add 1 or more tablespoons of lemon juice (or alternative).
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