Coleslaw? Sauerkraut? Cabbage rolls, stuffed cabbage, dolma?
I automatically think of soup - yes, cabbage soup. It’s easy to make, inexpensive, hearty, delicious, and a family favorite.
This was one of my mother-in-law’s Armenian recipes that was passed down to me when Doug and I got married.
Cabbage is low in sodium and calories, fat-free, a good source of Vitamin C, protein, fiber, carbohydrates, folate, iron, and calcium. So, what’s not to like?
There are different varieties of cabbage: savoy, green and red. This soup recipe uses the green variety, and to make things super-easy, green cabbage can be purchased already shredded, saving you time and energy.
The convenience of buying the pre-shredded type might cost you a bit more money, so decide what’s more important to you - time or money.
I think you’ll agree that this recipe will become one of your family-favorites, too!
Sylvia Kalajian’s Cabbage Soup
Yield: 4 to 5 servings
1 small onion, sliced
2 Tbsp. olive oil or butter
4 to 5 cups water
½ of 6-oz. can tomato paste
Salt and pepper to taste -or- 1 to 2 bouillon cubes
¼ head of green cabbage, shredded - or- ½ bag of shredded cabbage
1- 15 oz can chick peas, rinsed and drained
¼ cup uncooked rice
1. In a large pot, brown the onions in oil or butter.
2. Add 4 cups of water; stir in the tomato paste; add salt and pepper - or bouillon.
3. Stir in the rice, shredded cabbage and chick peas.
4. Cook, with pot lid tilted, until the cabbage and rice are tender, about 30 to 40 minutes. Stir occasionally.
5. Add more water, as needed, during cooking.