I don’t care what anyone says, cabbage stinks, Cabbage Soup Diet, blah blah blah. Cabbage is great, and Cabbage Soup is even better. It’s inexpensive, it’s extremely healthful, it’s delicious, you can make a big old batch and keep it in your fridge forever, and you can throw just about anything you want in it.
This is a recipe for cabbage soup, which has been my stand-by for a few years, despite the fact I have no idea where I found it in the first place. Although it calls for beef stock, you could easily, easily (obviously) substitute vegetable broth instead. Then again, if you’re feeling especially carnivorous, feel free to use the beef broth, and throw some actual meat in, additionally. I would even suggest building a stock first, using the carrots, onion and maybe some celery (the mirepoix is important, bébés. Key to any good stock), along with some beef bones with some meat left on them. At any rate, make it. It’s good (and good for broke, broke college kids, especially).
3 cups beef broth
2 garlic cloves, minced
1 Tbsp tomato paste (or ketchup, or whatever you like. Add more if you want)
2 cups chopped cabbage
1/2 yellow onion (I know there’s one in a ziplock bag in your fridge somewhere)
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 tsp dried basil (throw in a ton of fresh chopped at the end though! If you’ve got it)
1/2 tsp oregano
salt and pepper
Saute onions, carrots and garlic in a large pot for 5 minutes.
Add broth, tomato paste, cabbage, green beans, dried basil, oregano, and salt and pepper to taste.
Simmer 5-10 minutes, till vegetables are tender, add zucchini and cook 5 minutes longer.
(Serve with a good crusty bread, and/or maybe some parmesan on top)