Saturday, January 23, 2010

Sweet and Sour Cabbage Soup

Cabbage is such a tricky cruciferous (vegetable family) sometimes. I mean cabbage salads, coleslaw, and sauerkraut can only be replicated so many times. Yet, there are so many health benefits to cabbage. Helping to remove carcinogens from the body and promoting healing is what cabbage does best. So, it seems that it is a must to find way to use, eat and enjoy cabbage. So for the sake of find more uses for adding more vitamins and nutrients to my life, I simmer a pot of soup.

I must mention that this soup recipe was initially inspired by a local genius that creates and prepares gourmet soups at her restaurant cafe every day. She inspires me continually with her culinary genius, and ultimately her love for whole pure foods. So, I could never in any way replicate her delicious soups (and of course her recipes are off limits being top secret and all). So this is my version of trying to make a sweet and sour cabbage soup to warm the body and soul. I at least had to try and replicate...

Sweet and Sour Cabbage Soup
1 ts. of sesame oil or light olive oil
2-3 small green onions-tops chopped off, and white parts thinly sliced
1 medium head of green cabbage chopped and diced
2 cups of slivered matchstick carrots
3 stalks of celery, thinly sliced
handful of thinly chopped fresh cilantro leaves
2 swiss chard leaves, chopped and diced (added last minute, but can be omitted).
12 cups of pure water
1 28 ounces can of diced tomatoes (pureed in blender)
2 TB of wheat free tamari sauce
1 ts. of fish sauce (or miso paste)
1/4 cup of sucanat or agave nectar, either one works
1/4 cup of apple cider vinegar (or rice vinegar works too)
1/2 ts. of minced thai chili, or red pepper flakes

Saute the green onions, celery, cabbage, and carrots for 3-5 minutes on a low heat in a large 8-quart pot. Then add the water, tomato puree (just dump a 28 ounce can of diced tomatoes in the blender and blend till smooth, then add to the pot of veggies). Add the rest of the ingredients and cook to a boiling heat. Then turn the heat down and cook at a simmering heat for 30 minutes. If you simmer or cook longer that is ok, it only softens the veggies more and blends the sweet and sour flavors.

The best part about soup is that there is always many bowls to share or to savors for a few days. I have to admit, I did like my own version of sweet and sour cabbage soup, yet... it still wasn't all that I was dreaming of. Maybe in time, with more years of wisdom and experience in the kitchen, I will catch up to Marie's version. Until then...

Happy Saturday, and much love and warmth to you!


  1. I love this idea! I can't make it yet, since I'm still on phase 1 of my elimination diet, but once I've added more foods in, this is on my list!

  2. This soup makes for a great base, but needed more flavor for me -- I added: fresh dill, garlic powder, approx 2 tsp "Better than Bouillon no chicken base, 2 bay leaves, and freshly ground pepper. Also, used fire-roasted tomatoes instead of regular.