Cabbage Soup
This one is quick and easy and you can easily tweak it to use what you have in the fridge. I used ground pork but it would work with any type of ground meat. I used a small head of cabbage so I used a pound of ground pork. If you’re using a large head of cabbage, use closer to two pounds of meat.
Rough chop your cabbage, mince the garlic and shallot, take the seeds and stem out of the jalapeno and chop it and slice the mushrooms.
I look forward to cooking with you on Sunday!
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- Large pot
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time10 minsCook Time20 minsTotal Time30 minsYour choice of ground meat - Pork, Turkey, Beef, Lamb - you pick it. This one is fast and delicious!
Kitchen Essentials
- Large pot
Prep
Rough chop your cabbage, mince the garlic and shallot, take the seeds and stem out of the jalapeno and chop it and slice the mushrooms.
Ingredients
Place large pot on medium high heat and add EVOO or Avocado Oil. When the oil begins to shimmer, add the ground meat. Give it a good stir and after a couple of minutes add the garlic, jalapeno and shallot and give it a good stir and add a generous pinch of salt & pepper.
Once the meat is beginning to brown, we'll add the mushrooms and the tomato paste and give that a good stir. We want the mushrooms and the tomato paste to start to cook just a little before we add the cabbage. Just a couple of minutes. We'll get that all nice and combined and then we're going to add the balsamic, the chicken stock, the coconut milk, the fish sauce and the diced tomatoes.
Let this simmer for 10-15 minutes and add salt & pepper to taste.
Enjoy!
Ingredients
