HOT and SOUR SMOTHERED CABBAGE and RICE SOUP
Good day to you my Galley Friends. So nice of you to drop by. I have for you my next recipe using Smothered Cabbage and it’s really a no brainer. Too easy..as in, I basically dumped everything into a pot, simmered a bit, then served a bowl or two of delicious, nicely spiced Asian-style soup for today’s supper. What made it even easier is that I used some leftover cooked rice. In fact, now that I’m getting a bit smarter, I cook extra rice and stash it away in the freezer for such an occasion as this.
You can see from the nutritional break down that it’s one of those ‘sinless’ meals. Low calories and low carbs if you are into counting. I would suggest if you can handle a slice or two of crusty bread, it’s the perfect compliment to dunk in the tasty lightly spicy broth.
I have one more Smothered Cabbage recipe coming up for you. Hope you aren’t tired of this yet because this last one was F’s favourite.
….peace and love…
Hot and Sour Smothered Cabbage Soup
- stock pot
- 1 Tbsp neutral oil grapeseed or avocado
- 1 Cup mushrooms thinly sliced (see Galley Kat Notes below)
- 2 Tsp grated ginger root
- 2 Cloves garlic grated
- 3 Tbsp rice vinegar
- 1 Can bamboo shoots drained and thinly sliced
- 3 Tbsp Bragg soya aminos can sub soya sauce
- 1 Tbsp thai chili paste or to taste. Can sub in sriracha
- 2 Tsp brown sugar
- 4 Cups chicken stock vegetable or beef
- 2 Tbsp corn starch mixed in 2 tbsp cold water
- salt and pepper to taste
- 2 eggs lightly beaten
- 2 green onions thinly sliced for garnish
- 4 Cups smothered cabbage
- 2 Cups cooked jasmine rice
- 2 Tsp sesame oil
- Heat oil in medium sized pot and gently saute mushrooms, ginger and garlic. You can skip this step but I like how the flavours are released into the soup instead of simply dumping it all in together
- Add the rest of the ingredients up to and including the broth and heat through
- Sitr in corn starch and water slurry and simmer until slightly thickened
- Drizzle in beaten eggs.
- Add remaining ingredients, finishing with a drizzle of sesame oil.
- Serve hot with some crusty bread
Galley Kat Notes: