While I'm gone, I've got a new recipe for you lovelies to try out.
That's right. It's the...
Drum roll, please...
Kimchee and Cabbage Soup
I was thinking about starting the Cabbage Soup Diet and then realized that I didn't have any of the ingredients for it, besides cabbage. I figured I could make my own tasty cabbage soup with what I had on hand.
|That's not soup yet, ya turkey!|
4 cups Chicken Broth (or vegetable broth for all you veggies out there)1/2 medium yellow onion, chopped
1/2 medium head of cabbage, leaves torn into medium sized pieces
1 cup Kimchee (This can be found in your local Asian market and never expires. It's like Asian sauerkraut, also made from cabbage - hence the blog title, haha.)
6 cloves Garlic, minced (I use a fuck-ton of garlic. Don't let the 6 cloves bring you down. I pour straight out of a peanut butter-sized jar of pre-minced garlic.)
12 teaspoons Benefiber (6 servings)
2 cups water - or enough to cover cabbage in pot
Salt - to taste
Black Pepper - to taste
Pour Chicken Broth into large pot. Add onion, cabbage, kimchee, and garlic. Add enough water to cover the vegetables, approximately 2 cups. Add salt and pepper to taste. Add Benefiber and stir well.
Place lid on pot. Bring to a boil.
|Large pot of vague-looking deliciousness.|
Once boiling, reduce to a simmer. Simmer until cabbage is soft and tender, approximately 30 minutes. If it's taking too long and you like your cabbage especially soft, don't be afraid to turn the heat up for a while. Just as long you let it simmer for the last few minutes so there's no tongue-burning scenes, I think it'll be fine.
Serving Size: Makes 6 1-cup servings
Yeah, yeah, yeah. It's high sodium. I based the nutritional information on regular chicken broth and a tablespoon of salt because it was easier than entering in my own ingredients (laziness), so if you use reduced-sodium broth and less salt, your sodium intake will be much lower.
Om nom nom!
A bientôt, lovelies.