Cabbage pot soup

Moushira Abdel-Malek, Tuesday 10 Dec 2019

Cabbage pot soup
Cabbage pot soup

Serves 4-6



5-6 cups green cabbage (from 1 small)

2 leek heads (sliced with good green stems)

4 spring onion heads (sliced with good green stems)

1 large celery head (sliced with good green stems)

1/4 kg carrots (chopped)

5-6 red, firm tomatoes (largely chopped)

2 vegetable bouillon cubes

1 tbsp olive oil 

Salt + pepper + grated nutmeg + cumin



Remove head of cabbage.  Chop cabbage in half.  Release hard core on both halves.  Chop each half in two.  Now you have the cabbage quartered.  Chop each quarter coarsely.  Place into a large bowl.  Wash under running tap water.  Strain in a large strainer.  Heat a large, wide pot, on high.  Add oil and onion.  Lower heat to medium-high.  Stir in seasoning.  When fragrant, add all prepared vegetables; except tomatoes and bouillon cubes.  Add hot water; halfway the level of pot contents.  Bring to the boil.  Add bouillon cubes and cover.  Allow to simmer; checking waters occasionally, as leafy vegetables would release plenty of fluids.  However, you can add more water; provided hot or boiling; at any cooking stage you choose.  When content is done to your preference, remove away from heat and serve wth halved lemons aside. 


*A version of this article appears in print in the 12 December, 2019 edition of Al-Ahram Weekly.

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