Seasonal veggies and De Nigris Apple Cider Vinegar with Mother help make this healthy, simple, and delicious Cabbage Soup the perfect dish to warm you up and get you through the final month of Winter.
Ingredients for 4 People
- 1/2 onion
- 1 to 2 garlic cloves
- 1 large carrot
- 7 cups vegetable stock
- 1/4 tsp chilli flakes (or to taste)
- 6 cups cabbage
- 1 cup canned whole tomatoes (seeded)
- 1 tbsp extra-virgin olive oil
- 2 tsp sea salt, (to taste)
- 1/4 tsp freshly ground black pepper5 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp De Nigris Apple Cider Vinegar with Mother
- 1 tbsp Dijon mustard
- 2 tbsp Italian parsley
For the recipe
Slice the onion into small dice and emince the garlic. Peel the carrot and cut into medium-dice. Remove the core from the cabbage and cut into chunks about 3/4″ -inch x 1 1/2 “-inch. Remove the seeds from the whole tomatoes and roughly chop. Gather the chili flakes and set everything aside.
Place the stock into a large pot and warm to heat through. While the stock is warming, begin cooking the soup.
To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the oil, onions, carrots and a pinch of salt. Let the onions and carrot sweat until they soften but do not brown. You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn’t brown.
Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened.
Once done, add the stock, tomatoes, salt and pepper, and De Nigris Apple Cider Vinegar with Mother and bring to a simmer.
Add the herbs to the soup and let simmer for about 15 minutes, finish with parsley. Serve and enjoy!
