End Of Winter Stew (Cabbage Soup)

I'm trying to reel you in with a cute nickname for this effing amazing soup that I made last week. Sorry about it. I just have a feeling you won't like it as much if it's just called ~cabbage soup~.

Inspired by using up leftover veggies that were days from going to waste, this soup is hearty, filling, and super buttery and comforting, all the things that we like while still getting through the last of the winter season.

Green cabbage is a versatile veggie that is in season from January to June. It adds a very specific flavour to dishes when cooked, and is very dense, crisp, and filling when consumed raw. I was exposed to cooked cabbage as a child in a comfort dish known as haluski, and have grown to love it in many dishes since then.

This dish is mostly vegetarian, with the addition of chicken bouillon making it non-vegetarian. IF you'd rather opt for a fully vegetarian dish, substitute the chicken bouillon for a vegan version, or just simply use double the amount of vegetable bouillon.

End of Winter Stew (Cabbage Soup)

Ingredients:

• 1 onion

• 1 shallot

• ½ head of cabbage (or 1 full head if you prefer)

• 3-4 garlic cloves

• 1 bag baby carrots (or 3 large carrots chopped into small coins)

• 1 can of chickpeas (rinsed)

• 1 can of diced tomatoes (liquid drained) or fresh tomato

• 1 small russet potato

• 8 cups of h2O

• Seasonings:

• Soy sauce (liquid aminos)

• 1 veggie bouillon and 1 chicken bouillon

• Salt and pepper

• Garlic powder

• Garlic salt

• Crushed red pepper

• Oregano 

• Thyme

To serve:

• Cook 1 cup of white (jasmine) rice, your preferred method, and serve with the soup ladled over top.

Directions:

1. Thinly shred your cabbage, small dice your onion, shallot, and potato (make sure to peel it first). Roughly chop your garlic and set everything to the side.

2. Open and rinse your can of chickpeas, then drain off the liquid in the can of diced tomatoes. If you are using fresh tomatoes, make sure to medium dice them.

3. To a large soup pot over medium-high heat, add 3 tbsp. of butter, along with a healthy glug of olive oil. Allow the butter to start melting then add your cabbage and onions to the pot.

4. Allow your vegetables to soften, beginning to develop some colour while turning translucent. You can stir occasionally, but allow good contact to develop in between each stir. 6-8 minutes. 

5. During the 6-8 minutes your cabbage & onions are cooking, season with salt, crushed red pepper, and garlic powder, stirring to combine.

6. Once the cabbage becomes aromatic and translucent, add your coined carrots and fresh garlic, again, stirring to combine.

7. Leave the pot untouched for 5 minutes and when you come back to it, before stirring, deglaze the bottom of the pot with about 3 tbsp. of liquid aminos or soy sauce, whatever you have on hand. Then add your can of chickpeas and can of diced tomatoes.

8. Reduce the heat to medium and add your bouillons, allowing them to fully combine with the vegetables before you add water.

9. Add 8 cups of water to the pot and cover, allowing to come to a boil.

10. Once the soup is boiling, reduce the heat to low and add your small diced potatoes, oregano, and thyme.

11. Cover the pot again and allow the soup to cook for up to 2 hours (the longer the better for super soft veggies!)  before serving over a serving of freshly cooked jasmine rice. Enjoy!