Nothing in The House Spicy Cabbage SoupFebruary 29, 2012
I just made the best soup, and as is my wont, I'm jotting it down here, because I guarantee if I don't, I'll never remember this.
I'm still sick--this flu has beaten me to a sweaty, gibbering pulp (seriously, some people throw up every time they get the flu? I cry. I'm a crier. The more I cry, the more feverish I know I am, and the more pathetic I know I am. Luckily, I rarely get sick because no one wants to see me sitting in the bed WAILING over the fact that I'm out of Kleenex).
Lala's out tonight and I could have had the chicken she made, but I wanted something garlicky to burn away my sore throat. And we have practically zero in the cupboards. But I pulled this together (almost magically!), and it is DELICIOUS. Seriously. Cabbage is rather a new thing to me--I thought it was stinky and bad. But it's not stinky, cooked like this: it's delectable, sweet and delicate. Mmmmm.
Heat 3tbs olive oil in a pot good for soup. Chop half an onion or a shallot and 3-6 cloves of garlic (I used the shallot and 6 cloves), cook and stir until the garlic starts to darken. Add 4 cups of water (or stock! I had none), a teaspon or so of salt, red chili flakes to taste, and pepper. Bring to boil. Add two handsful of chopped cabbage (I had the prechopped bag from TJ's), bring back to boil. Cook ten minutes at simmer. Add 1 tbs+ tomato paste and whatever else you like (I added a can of sweet peas which turned out to be a stunning addition), cook fifteen more minutes or so, till it tastes delicious. Serve with a dollop of plain yogurt or sour cream.
Okay, now I'm exhausted from working so hard and rather than overdo it, I'm going to sit on the couch and maybe eat a little more of this stuff. Enjoy.