Spicy Cabbage Soup

  • Yield 6 servings


8 cups vegetable, chicken, or turkey stock
1 to 2 small jalapenos
8 cloves garlic
1 pound red cabbage
1 pound green cabbage
1 cup brown rice
1 medium white onion
2 small limes zested and juiced
1 small lime, wedges for serving
2 tablespoons soy sauce, plus more for serving
Salt and pepper to taste
2 tablespoons vegetable oil


  1. Heat 2 tablespoon vegetable oil in a 6 quart dutch oven over low medium heat. Put the onions in and sweat (no color) for about 10 minutes. Stir occasionally. Keep the heat low, and do not brown the onions.  Add garlic and jalapeno after 10 minutes and sweat for about 5 minutes.  Stir occasionally.
  2. Add broth, bring to a soft boil, then add rice. Return to a soft boil, then reduce to a simmer.  Add lime zest, juice and soy sauce.  Cover and simmer for 20-30 minutes.
  3. Salt and pepper to taste.  Add the cabbage, cover, and cook  until tender or about 10 minutes. Serve with lime wedges and soy sauce.



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