Name: Cabbage and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 8 cloves garlic; 2 tablespoons fresh ginger, grated or chopped (or use ginger paste); ½ teaspoon red pepper flakes (more or less to taste); 1 ½ lbs shredded cabbage (6 cups) – green cabbage or savoy cabbage; ½ cup basmati rice (or jasmine rice); 6 cups veggie broth (or chicken stock); 1 – 1 ½ teaspoons salt; ½ teaspoon black pepper; 2 bay leaves, optional; 1 lemon, add juice to taste (2-ish tablespoons); 3 scallions, sliced; Garnishes: scallions, cilantro or crispy shallots, a drizzle of toasted sesame oil, or spoon on chili crisp for heat and color.

Description

This flavorful cabbage and rice soup is easy to prepare and perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
8 cloves garlic
2 tablespoons fresh ginger, grated or chopped (or use ginger paste)
½ teaspoon red pepper flakes (more or less to taste)
1 ½ lbs shredded cabbage (6 cups) – green cabbage or savoy cabbage
½ cup basmati rice (or jasmine rice)
6 cups veggie broth (or chicken stock)
1 – 1 ½ teaspoons salt
½ teaspoon black pepper
2 bay leaves, optional
1 lemon, add juice to taste (2-ish tablespoons)
3 scallions, sliced
Garnishes: scallions, cilantro or crispy shallots, a drizzle of toasted sesame oil, or spoon on chili crisp for heat and color.

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Instructions

Sauté the onion, garlic, and ginger in the olive oil over medium-high heat until fragrant, about 4 minutes. Lower the heat to medium, and continue stirring for 4 more minutes, until tender. Stir in the chili flakes for 1 minute.
Add the shredded cabbage, rice, veggie broth, salt, pepper, and bay leaves, give a stir, bring to a boil, then cover and simmer gently over medium-low heat for 15 minutes, or until cabbage and rice are both tender. Stir in ⅔ of the scallions.
Squeeze with lemon juice, taste, and adjust the broth with salt, pepper, and chili flakes. You want it flavorful – adding more salt and lemon to taste. If you make it too salty, add a little water.
Ladle into bowls, top with more scallions (or cilantro), a drizzle of toasted sesame oil if you like, or chili crisp (my favorite) or a little sriracha.

Notes

Use green cabbage or savoy cabbage based on your preference.
Adjust the amount of garlic and chili flakes to your taste.
This soup can be made in advance and tastes even better the next day.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3g
Sodium: 800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg