The Best Cabbage Soup · i am a food blog

Are you a cabbage soup fan?

I love it! It is hearty, filled and full of all the good stuff. You can make a huge pot and eat it all week, and it is the best you can go into the cold after the cold. This cabbage soup is super hearty, a bit spicy, with a delicate cabbage, fleshy sausage and sweet carrots. This cabbage soup will warm up you right away!

Kohl is one of those under an estimated vegetables. It is not trendy like kale or sexy like an heirloom tomatoes. Kohl is simple. It hangs around in the fridge of the grocery store and makes its thing every day. Kohl is an undiseased hero! It’s cheap, it lasts forever and is so versatile. Can you imagine a life without herb salad, coal rolls or kimchi?! Would we even live? Kohl celebrates this soup for everything it is: silky and sweet, tender and soft.

This is not their classic cabbage soup

It is based on Korean Jjigae and is a bit sharper and much addicted. It gets its taste of a healthy amount of Kimchi: ideal for adding taste (and more cabbage) and probiotics. This soup also has farm sausage (or other smoked sausage), onions, carrots and cabbage! It is tasteful, healthy and comes together incredibly quickly. Make a pot and feed yourself for the week.

How to make cabbage soup

1. Optional: Start by browning some slices of smoked sausages, you will add a large amount of fleshy taste.
2. Fry Some onions, garlic and ginger to add layers of warming aromas.
3. Stir in the cabbage And vegetables together with some supplies, kimchi and spices.
4. Cook Until everything is tender and cooked and all flavors are merged with each other.
5. Enjoy!

Ingredients

The ingredients for this cabbage soup are quite standard with a few extras to do something special. They have the usual suspects: green cabbage, onions, garlic and carrots. Then we will add Kimchi for a little acid and spice, Gochujang, soy sauce and roasted sesame oil.

• Kimchi – You sell Kimchi Pretty much everywhere Now it’s no wonder why: it’s healthy, acidic, addicted and spicy. When you cook it, the aromas of Kimchi are mature and sweeten, which makes it slightly spicy and much sweeter.
• Gochujang – A hearty, sweet, spicy fermented paste made of chilli powder and sticky rice. It adds sweet and heat and a lot of taste. Traditionally it comes in Baden, but nowadays you can find it in squeezing bottles in the Asian passage of literally every grocery store (or onlineas always).
• Soy sauce and roasted sesame oil – The soy sauce adds Umami and saltness, while the roasted sesame oil gives a touch of round nuts with which you want to eat a bowl after a bowl of this soup.

Vegetarian cabbage soup

The photos of this soup offer sausages, but they don’t need them. It also tastes very good as a vegetarian soup! To make this soup vegetarian, leave out the sausage and switch the shaft to vegetable broth and also make sure you use it Vegetarian Kimchi.

Kimchi is traditionally made from tiny shrimp or fish, so that it is not vegetarian/vegan by default. Many popular brands like Chongga, Color Code their caps – green is traditional and red is vegan – but it is not always true. So check the ingredients.

Instant -tot -kohl soup

To produce this soup in the instant pot, turn the instant pot on roast and brown the sausages if you are used. Stir in the onions, ginger and garlic. Add the remaining ingredients and put the Instant pot at high pressure for 15 minutes. Fast publication, when it is finished, taste and go to it.

Crock -pot -Kohl soup

To make this soup in a saucepan, just add all the ingredients into the pot. When used, you brown the sausages in a pan on the stove in front of your hand. Cook at low or 4-5 hours at the height for 8 hours. Taste and season before you enjoy.

How to prepare and cut cabbage

1. Wash The whole end and peel the first layer of leaves that tend to be older and harder.
2. Place The cabbage on a cutting board, core side down. Cut through the middle of the cabbage with a large knife and cut directly through the core.
3. Location The cut is on the cutting board and cut back in half, vertical, so that they have a quarter of cabbage.
4. Cut From the core (this is the permanent looking part in the middle) at a slight angle.
5. Cut The charl in pieces with a bite size.

What to serve with cabbage soup

Save and freeze

You can cover this soup in the fridge for up to five days (hello meal preparation!) Or you can freeze it in an airtight container for up to three months. Warm up on the stove or in the microwave.

Happy soup season!
Xoxo Steph