I am pretty sure you have heard of many soups but cabbage soup might be a new term to many of you. This was a Sunday special for us in grandma’s house. We used to have it with hot steamed rice, I know sounds like a weird combination but somehow it worked for me. You could say it was because I grew up with it, that I got used to the combo. Well maybe yes maybe not!
But enough said about the soup and rice combo, what needs to be said is, about the soup. Grandma used to make it with beef fat so that it gave enough flavor to the veggies and soup. It was heartwarming to have a bowl of that soup with those threads of cabbage, pure comfort food and it is yum! Well over the years the soup has evolved, [ she adds the beef fat only if she has it available] she adds in fish balls or shrimp balls and they also give a big boost of flavor.
I have however not changed the recipe much except for the addition of minced beef which you could easily swap for any meat of your choice. The soup has a good beefy flavor with a healthy dose of cabbage for measure. For vegetarians omit the meat and add vegetable stock instead of the chicken stock. So here’s the recipe
Beef mince – 3/4 cup – 1 cup
Garlic – 5 small cloves minced
Green chilly – 2
Onion – 1/2 of big onion or 1 small chopped
Celery – 1-2 tbsp. chopped
Cabbage – 3 big leaves shredded/chiffonade
Chicken stock – 1 cube
Water – 5-6 cups
Egg – 1
Salt – to taste
Pepper – to taste
Vinegar – 1/2tsp
Corn flour – 2 level tbsp.
Oil – 1 tbsp.
Heat oil. Add the minced beef and brown it off. Season with a bit of salt and vinegar. Cook it well so that the meat is tender. Add the corn flour and give the beef a stir for a minute. Push the beef to a side, add a little bit of oil and saute the garlic and green chilly till the raw smell disappears. Add in the celery and onion and cook till they become soft. Add in the cabbage, season with salt and pepper and cook for 2 minutes. Finally add in the water and chicken stock (cube). Once they start to boil, reduce it to a simmer. Finally, slowly drizzle in the beaten egg and wait for it to get cooked. Season to taste.
Enjoy hot with bread or steamed rice (like I do) or simply plain.