Wednesday, October 29, 2014

A Hearty Bowl of Cabbage Soup {AIP, Paleo, Whole 30}

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"Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor." Marge Kennedy
(
English novelist and playwright)


About once a week growing up, the soup pot would come out and random things would be thrown together to make soup. The base was almost always ground meat and onions. Honestly most of my childhood favorite recipes begin with ground meat and onions. Looking back, I now realize that this soup was likely a way to stretch, reuse and repurpose leftovers,  but at the time I just thought of soup as meal that I enjoyed.

This soup is reminiscent of those childhood soups. It's a hodgepodge of ingredients, but when simmered together it becomes a beautiful bowl of soup.


Hearty Cabbage Soup

Time: 1 hour
Serves: 3-4

Ingredients:
- 1/2 kilo (1 pound) of ground beef - grass fed 
- 1 Tbs coconut oil
- 1 small head of cabbage (about 4-5 cups shredded)
- 1 medium white onion (about 1 cup) - chopped
- 2 large carrots - chopped
- 4 cloves of garlic - minced
- 3 T cilantro leaves
- 1 t ground turmeric
- 1/2 T dried thyme
- 3 cups of homemade broth (lamb or beef)
- 1/2 t sea salt (or more to taste)

Method:
  1. brown the meat and onion in a large soup pot over a medium heat using the beef fat
  2. when meat is almost brown, add garlic, turmeric and thyme and cook spices for a couple of minutes until aromatic 
  3. add in cabbage and salt and cook it down for 5-6 minutes allowing it to absorb some of the fat and flavors already in the pan
  4. add the broth, the carrots and enough water to cover all the ingredient
  5. bring to a boil and simmer at least until carrots are cooked through (20-25 minutes). The flavors blend more the longer you simmer it. I like to simmer for 45 minutes or more.
  6. right before serving, stir in the cilantro leaves and add more salt to taste

Instant Pot Option:
- Saute the beef and onions
- add remaining ingredients
- lock lid and cook high pressure for 15 minutes
- quick release and soup is served

This soup also freezes well and is even better as leftovers the next day. Any leftover or extra vegetables can also be added.