How to Cook Cabbage Soup

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground fennel
• 1/8 teaspoon ground cumin
• 1 medium onion. chopped (about 1 1 /4 cups
• 1 small green cabbage, sliced 1/4 inch
• 1 teaspoon salt (more or less, depending on the saltiness of your stock)
• 1 can whole peeled tomatoes
• 2 cups chicken stock
• freshly ground pepper

Instructions

1. Heat olive oil and butter in a thick-bottomed pot on medium heat. 
   
   
   
2. Add the chopped onion and stir in the ground spices. 

   
   

   
   

   

   

   

   
   
3. Cook untill the onions have softened about 5 minutes. 

   

   
   
4. Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. Note if you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices to the pot. Stir to combine. 

   

   

   

   

   

   
   
5. Add chicken stock to the pot. Bring it to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. 

   

   
   
6. Let simmer for 20 to 25 minutes or untill the cabbage is thoroughly cooked, breaking up tomatoes that are still whole. Sprinkle with freshly ground black pepper to serve.

   

   

   
   

   Tip on how to peel tomatoes:
   
   1) Remove any stickers and wash the tomato thoroughly.
   2) Remove the stem and cut a shallow X on the bottom of the tomato. This will make
       peeling much easier.
   3) Fill a large bowl with ice water and set it aside. Place a pot of plain water on the stove
       and bring it to a boil.
   4) Carefully lower the tomato into the boiling water. 

   

   
   

   
   

   
   

   5) Remove them after 30 seconds and place them into the bowl of ice water. 

   
   
   

   6) Let the tomatoes sit in the ice bath for 5 minutes or untill you see the peels shrivel and
       start to peel off.