Asian Style Cabbage Soup- 14g Carbs, 5g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
1 small cabbage head -- about 1 pound
1/4 cup oil -- peanut or vegetable
1 teaspoon minced ginger
4 cups light colored stock -- chik'n or vegetable
2 tablespoons natural soy sauce
Salt and freshly ground black pepper -- to taste
Core the cabbage and shred it; heat the oil over high heat in a large skillet or wok until it begins to smoke. Toss the cabbage into the oil and cook, stirring frequently, until the cabbage begins to brown. Add the ginger and cook, stirring, another minute or two.Add the stock, bring to a simmer, lower the heat, and cook, stirring every now and then, until the cabbage is tender but not mushy, 10 to 20 minutes.Add the soy sauce, season to taste, and serve.
Makes 4 servings
Time: about 30 min
Author Note: A fast, meatless cabbage soup with few ingredients and lots of flavor.
VARIATION: Cabbage Soup, northern European Style - Saute the cabbage in1/4 cup butter (1/2 stick) rather than oil, until nicely browned. Add 2 Tablespoons brown sugar, 1/4 teaspoon allspice, and broth. Season to taste and serve.
Other greens to use: Any cabbage, including Chinese cabbages. You could also make this with kale, collards or broccoli raab.
Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 204 Calories; 14g Fat (63.5%calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 2702mg Sodium
Exchanges: 2 1/2 Vegetable; 2 1/2 Fat
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