Curry Cabbage Soup
Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally. Add curry powder and soy sauce and continue to stir.
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Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more. Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften. Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt.
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Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat. Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.
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Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes. Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes.
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Add in the curry paste & seasonings and stir together for 2 minutes. Next, add in the drained chickpeas and cabbage and coat with the vegetables and seasoning. Add the coconut milk and vegetable broth. Bring the soup to a simmer and cover with a lid. Set heat to low and allow the soup to simmer for about 20 minutes or until vegetables are soft.
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Add the broth or water and bring to a boil. Rinse and drain the canned beans in a colander. Stir in the cabbage and white beans, and bring to a boil again. Cook for about 5 minutes, until the cabbage is tender. Add a bunch of freshly ground pepper. Stir in salt 1/4 tsp at a time until the soup is seasoned well, to taste.
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Heat vegetable oil in a large saucepan over medium heat. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes. Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes. Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
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Add the cabbage and saute for about 3 minutes more, stirring often to mix with the onion mixture. Add the can of tomato sauce, and then using the can, add 4 cans full of water. Add the rice, lemon juice, curry, sugar, salt and pepper and stir well. Raise the heat and bring to a boil, then put heat on low and simmer for about 2 1/2 to 3 hours.
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Add the potatoes and about 1/2 teaspoon of salt. Stir to coat the potatoes with salt/oil. Cover the pot and cook the potatoes for about 5-6 minutes. Stir every couple of minutes being sure to scrape the bottom of the pan. When the potatoes begin to turn brown. stir in the onion. Cook until the onion begins to soften, about 2-3 minutes.
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Instructions. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two.
This Cabbage, Sausage and Potato Soup recipe is hearty and comforting
Add the garlic, curry powder, thyme, and turmeric to the pot. Cook everything for about 1 minute, until the garlic becomes very fragrant. Stir in the cabbage, potato and broth. Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer until the veggies are tender, about 20 to 25 minutes.
Curry Cabbage Healthier Steps
Add in the shredded cabbage, sliced celery, curry powder, chopped basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined. Pressure cook. Secure the lid and close the valve by setting it to "Sealing.". With the manual setting, choose high pressure and set the timer to 20 minutes.
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Let is simmer about 10 minutes on medium low, stirring occasionally. After 10 minutes, add in your sautéed cabbage, splash of fish sauce (optional), ½ tablespoon or so lime juice, and coconut milk. Mix together simmer another 5 to 10 minutes. (See notes for protein options)
Curry Cabbage Healthier Steps
Add the celery and onion. Allow it to cook down for 3 to 5 minutes. Next, add the cabbage and garlic, and sauté for another 3 to 5 minutes. Next, add the chopped sweet potato, coconut milk, vegetable broth, curry, thyme, and cayenne (optional). Put the heat on medium, and allow the soup to cook for 25 to 30 minutes until the sweet potato is soft.
This southwestern version of cabbage soup has enough spice to perk up
Instructions. Heat the avocado oil in a large pot (such as a stock pot or a Dutch oven) over medium heat on the stove top. Add the onion and sauté, stirring occasionally, until softened, about 3 minutes. Add in the ground turkey and use a spatula to break it into small chunks.
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Shred the cabbage. Gather everything else. Cook the onion, garlic, ginger, and green curry paste. Add the chicken breasts and broth. Bring to a boil then cook over a rapid simmer until chicken is cooked through. Remove the chicken from the pot, shred, and return to the soup. Add the cabbage, coconut milk, and lime juice.
