Spicy cabbage soup

I think cabbage, and cabbage soup in particular, have a unfounded bad reputation. Yeah, it can be a bit smelly when cooked. But covered properly it should’t be too much of an issue.

If you’re rushed on time, you can make it in a pressure cooker, brown all the veggies in there and then keep under pressure for 15 minutes. Alternatively if you’d rather cook ahead of time, you can cook it in a slow cooker for 6-8 hours on low and 3-4 on high.

Spicy cabbage soup

  • 300 grams celery
  • 600 grams potatoes
  • 200 grams leeks
  • 500 grams carrots
  • 800 grams cabbage
  • 1 head garlic
  • 1 can chickpeas (liquid included)
  • 1 litre stock (or 1 lite of water and 2 stock cubes)
  • 1 to 4 teaspoons chilli flakes (depending on how spicy you want the soup)
  • salt to taste
  • oil for sautéing (or water, or stock)
  1. chop all the vegetables (they can be different sizes) and mince the garlic
  2. if you have a pot large enough, sauté all the vegetables and garlic together until the leeks start to brown. If they don’t all fit in do a first batch with the celery, potatoes, leeks, carrots and garlic and a second one with the cabbage
  3. add the can of chickpeas, the stock and the chilli flakes
  4. simmer until the carrots are soft
  5. add salt to taste

Click here to read all the posts in the oats series.

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