Cabbage soup is a traditional dish with its roots in European peasant cuisine, especially in countries like Poland, Germany, and Russia, where cabbage is a common ingredient due to its ease of cultivation and its ability to be preserved during winter. In Latin America, this recipe has been adapted and popularized in different regions, and although in several countries it is simply known as "cabbage soup," in some places it goes by particular names, such as "caldo de repollo" in Mexico or "sancocho de repollo" in Colombia. This soup is valued not only for its comforting flavor but also for its nutritional properties and simplicity, making it an ideal option for cold days or for those seeking a homemade and healthy meal.
Cabbage soup II
How to Make Cabbage Soup II
Remove the core and chop the cabbage coarsely.
Remove the core and cut the green bell pepper into cubes.
Chop the onions and shallots.
Cut the bacon into medium to small pieces and lightly fry in a large pot or saucepan, leaving the fat in the pan.
Remove and set aside the bacon.
Lightly sauté the onion and shallots until caramelized.
Add and emulsify the paprika and cumin.
Deglaze by adding beer.
Add bay leaves and reduce by half.
Add the cabbage and sauté, stirring frequently.
Add bacon, water, sugar, salt, and black pepper.
Simmer, covered, for one hour.
Add and mix well the tomato paste and the chopped green bell pepper.
Simmer, covered, for 20 to 30 minutes.
Serve with whole wheat bread and butter.
Ingredients: Head of cabbage, onions, shallot, green bell pepper, tomato paste, water, thick-cut bacon, beer, bay leaves, paprika, cumin, sugar, salt, and fresh black pepper.
Ingredients (14)
- Cabbage head
- Onions
- Shallot
- Green bell pepper
- Tomato paste
- Water
- Thick-cut bacon
- Beer
- Bay leaves
- Paprika
- Cumin
- Sugar
- Salt
- Freshly ground black pepper
Instructions (25 steps)
- 1 Remove the core and coarsely chop the cabbage
- 2 Remove the core and dice the green bell pepper
- 3 Chop the onions and shallots
- 4 Cut the bacon into medium to small pieces and lightly fry in a large pot or pan
- 5 leaving the fat in the pan
- 6 Remove and set aside the bacon
- 7 Lightly sauté the onion and shallots until caramelized
- 8 Add and emulsify the paprika and cumin
- 9 Deglaze by adding beer
- 10 Add bay leaves and reduce by half
- 11 Add the cabbage and sauté
- 12 stirring frequently
- 13 Add bacon
- 14 water
- 15 sugar
- 16 salt
- 17 and black pepper
- 18 Simmer
- 19 covered
- 20 for one hour
- 21 Add and mix well the tomato paste and chopped green bell pepper
- 22 Simmer
- 23 covered
- 24 for 20 to 30 minutes
- 25 Serve with whole wheat bread and butter
Nutritional Information
Calories:
166 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
3g
Azúcar:
0g
Sodio:
10mg