This cabbage soup recipe is inspired by the flavors of Asia and is full of healthy vegetables and nutrients. You can use any ground meat you like (such as beef, lamb, turkey, or chicken) or a vegan alternative (such as Beyond Burger, Impossible Burger, etc). The soup has a deep and rich broth flavored with ginger, garlic and sesame oil, and it’s spicy and tangy at the same time. It’s perfect for cold winter nights!
Ingredients
- 1 lb ground meat or vegan meat
- 1 onion, chopped
- 1 teaspoon salt
- 4 to 8 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or ginger paste
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 cups chicken, beef or vegetable broth
- 4 cups water
- 1/2 head of cabbage, chopped (purple or green)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sriracha or hot chili paste, to taste
- Scallions or cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- Heat a large pot over medium-high heat and spray with some cooking spray. Add the meat or vegan meat and onion and cook, breaking it up with a spatula, until browned and cooked through. Season with salt.
- Add the garlic, ginger, celery and bell pepper and cook for another few minutes, stirring occasionally.
- Add the broth, water, cabbage, vinegar, soy sauce and sesame oil and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the cabbage is tender.
- Adjust the seasoning with more salt, vinegar, soy sauce or sriracha as needed.
- Ladle the soup into bowls and garnish with scallions or cilantro and sesame seeds. Enjoy!
