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

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