The step-by-step recipe for cooking Cabbage Soup, from Semana Magazine’s Aragonese cooking recipes: ingredients, nutritional information and everything you need to know to be successful as a chef.
summary of the recipe
If you are one of those who prefer spoon dishes, you will undoubtedly love it. For the coldest time of the year we recommend preparing this vegetable soup with lots of flavor and very easy to prepare.
Now that autumn is beginning and with it the cold season, what we like best is preparing hot dishes to keep us warm. Today we are going to make a simple recipe for cabbage soup.
Cabbage is a type of cabbage also known as Galician cabbage. It is an essential ingredient in Spain, Portugal and Brazil. Its flavor is intense and strong even though it is considered sweeter than cabbage.
It is a source of nutrients and is one of the most diuretic vegetables due to its high content of potassium, fiber, iron, calcium and magnesium, among others. In addition, it is also rich in vitamin C, being an excellent antioxidant and helping to lower cholesterol. Its high fiber content makes it promote the feeling of satiety and intestinal transit, therefore it improves constipation in those who suffer from it.
To give this dish more flavor, we recommend cutting a few cubes of ham into medium cubes or a few slices of chorizo.
What ingredients do you need?
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pumpkin
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leeks
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parsnip
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cabbage
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Potato
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olive oil
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broth or water
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salt
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Pepper
How to cook step by step?
Clean the pumpkin and parsnips, wash them and cut them into cubes. Cut the green and hard part of the leeks, wash them and cut them into slices. Cut the cabbage stalks, wash, drain and chop.
Peel, wash the potato and cut it into cubes. Heat the oil in a saucepan and brown the pumpkin, parsnips and leeks over low heat, without letting them brown. Add the cabbage and sauté for a few minutes.
Pour in the broth or boiling water and cook 20 minutes over low heat. Add salt, add the potato and cook until everything is tender without falling apart. Serve the soup very hot.