Cabbage Soup

Green cabbage has never made my list of favorite vegetables. I don’t dislike it, I just find it to be a little boring. This soup may change that. I made it yesterday with a head of cabbage that I’d almost forgotten I had in the fridge and a can of beef broth that was hiding in the back corner of my pantry. My expectations were low, but it turned out to be one of the best soups I’ve ever made.

Rescued Cabbage Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 head green cabbage, cored and shredded

1 can (14-ounce) beef broth

3 tablespoons chickpea flour

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

In a large soup pot, heat the oil over medium-high heat. Add the onion and cook until just softened, about 3 minutes. Add the cabbage, broth, and enough water to cover the cabbage by about 1/2-inch. In a small bowl gradually whisk enough water to the chickpea flour until it forms a smooth, thin paste then stir it into the pot. Cover and transfer to the Sun Oven. Cook until the cabbage is very tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.

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