Healthy Cabbage Soup

Hello there,

Every couple of weeks, I go through my fridge and pantry and do a "clean up." I examine each item, checking expiration dates and assessing the quality of everything from fruits and vegetables to packaged goods. It’s almost like a scavenger hunt, where I find hidden gems that have been tucked away for too long, like that half-used jar of homemade sauce or the slightly wilted spinach that can still be salvaged. I take the time to plan meals based on these ingredients, ensuring that nothing goes to waste while also adding a delightful challenge to my cooking routine. This process not only helps me save money and reduce food waste but also sparks creativity in the kitchen by forcing me to think outside the box. After all, who doesn’t love a delicious, impromptu dish made from what was once considered leftovers?

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Today is no exception. I rummaged through the kitchen, cleaned the fridge and ended up with cabbage soup. All from scratch and it's amazing.

INGREDIENTS:

• 1 tbsp of olive oil
• Half a head of cabbage, chopped
• 1 small pepper, chopped (any color)
• 2 celery sticks (whatever you have)
• 3 green onions (you can skip if you don't have it)
• 1 small onion, diced (prefer yellow but use what you have)
• 1-2 large potatoes, chopped (you can use sweet potatoes too)
• 1 large carrot or a handful of baby carrots, sliced or chopped
• 4 cloves of garlic, minced or roughly chopped (your preference)
• 1 can of beans, I used cannellini
• 1 tbsp of salt
• 1/2 tbsp of pepper
• 1 tbsp of smoked or Hungarian paprika
• 4-5 cups of water or veg stock

DIRECTIONS:

• Heat the olive oil in a large pot over medium heat and add your onions.
• Add 1/2 tbsp of salt and pepper.
• Cook until the onions are lightly browned.
• Mix in garlic, carrots, celery, green onions, pepper and potatoes.
• Let it all soften up and brown up. You want those bits for flavor.
• Add your roughly chopped cabbage.
• Season with salt, pepper, and paprika. (Add a pinch of cayenne for a kick.)
• Add your water/ stock.
• Bring to a boil.
• Reduce heat to low, and cook at least 45 minutes. You want the vegetables to be completely tender.
• Add a can of your favorite beans. Make sure to fully rinse them first.
• Finish cooking for another 10-15 minutes.

Serve and enjoy.

TIPS:

• You can substitute any of the veggies for your favorites. Just leave the cabbage. 🙂
• If you like other spices, feel free to add them too. Curry powder or turmeric is great in here.
• You can also add sliced smoked sausage for more texture and flavor.

Let me know what you think.

x, Dijana

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BENEFITS OF CABBAGE

1. Improve digestion
2. Weight loss
3. Lower cholesterol
4. Immune booster
5. Cancer fighter
6. Reduces inflammation
7. Improves brain health
8. Reduces the risk of heart disease and stroke
9. Heals ulcers
10. Clears skin
11. Energy booster
12. Hangover cure
13. Eases headaches