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Oct 20, 2005 03:23 PM

ISO Cabbage Soup... no, really

  • m

So cabbage is not really something I normally get too worked up about but I had a cabbage soup at Pazzo in Portland and it was one of the best soups ever. I've searched online for a similar sounding recipe but can't find anything. It was definately napa cabbage and a beef stock, beef bits in it. I'm sure onions but I don't recall carrots.
Anyway, does anyone have a knockout recipe along those lines? I'm sure I could just experiment but experimentation is not in the budget this month...

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  1. I'm sorry i'm making a rush job of this reply, no links or pretty pics, but if you need some leafy-soup goodness guidence, try looking up "escarole" soup recipes. There are soem amazing Italian soups that use this leafy veg- and since cabbage is cheap and bony beef bits are cheap, I say "go for it!"

    How about something like this:
    2# Oxtail
    2c Coarsly chopped Onions
    1c Coarsly chopped Celery
    1c Coarsly chopped carrot
    1c Coarsly chopped fennel
    2 bay leaves
    1 bunch thyme
    15 peppercorns
    Water to fill the pot

    1/2 small head of Napa Cabbage, sliced into 1/4" Ribbons

    Make a "boullion" from the oxtail and the veg with the herbs. Simmer the Oxtail until fall-apart tender, remove & Reserve, strain the broth. Shred the meat from the bones.

    Bring the broth to a boil, back down to a simmer, add in the shredded meat from the oxtail, season to taste, then just a few moments before serving, dump in the napa
    just until it wilts, then remove from the heat and serve.

    That's how I would do it!

    (This was meant to be a quick reply!)

    Happy stewing!

    1. Here's a recipe for soup I posted a month or so ago. I just cut and pasted it here in case it'll help.

      I just made this soup after having forgotten it for a while (used to make it twice a month). It's simple and really good. It's based on a Japanese theme but I don't know if it actually is a soup they serve in Japan. I got the recipe from a friend in L.A. years ago. I've long ago lost the recipe but I hope this gives you an idea of how to do it.

      1 small head of Napa cabbage - shredded

      1 onion cut into smallish chunks

      a handful of reconstituted or fresh shitake mushrooms sliced

      some chicken meat - I use a combo of white and dark cut into chunks small enough to fit into a soup spoon.

      The broth is 1/2 water and 1/2 chicken stock brought to a boil.

      half of a small pkg of udon noodles or whatever you have on hand.

      I cook the noodles separately (according to pkg directions).

      Dump all the above ingreds into the broth and turn off the heat. You don't want the chicken to overcook and get tough.

      Serve with the following sauce:

      1 small daikon radish grated fine

      1 large orange - grate the peel and then squeeze the juice.

      Soy sauce - about 2/3 cup

      Mix the radish, orange zest and juice into the soy sauce and serve on the side with the soup.

      1. I've made this soup before and it's quite good and with some good bread is a meal in itself. I believe I modified it slightly to suit my tastes after reading reviews by others. The recipe calls for savoy cabbage but there is no reason you cannot use any other kind.


        1. I improvised this "recipe" after the sweet and sour cabbage soup at the local jewish deli, and we love it.

          Sear a chunk of brisket in a couple tbsp of hot oil. Remove it and let rest. Meanwhile, saute some chopped onions in the same pot, then deglaze with a combo of beef stock and water (whatever proportions you like). Shred a head of cabbage, chunk up the brisket, and throw that into the soup with a couple cans of tomato sauce (seasoned w/salt only), some salt, pepper, sugar, and if you like, spice (red pepper flakes). Let that simmer for about an hour. Delicious.

          1. This is a holiday soup for my is a little vague as are most of my recipes, but it is sweet and sour and you need to adjust the two to your preferences.

            Kramer Cabbage Soup

            As with most of my recipes, all is approximate and you must adjust to your personal preference. Read entire recipe before you shop or cook.

            2-3 medium heads cabbage coarsely chopped
            28 oz can diced tomatoes
            491/2 oz can of chicken broth or vegetable broth or water or combination.
            2 peeled apples cut into 1 inch cubes.
            8 oz. can sliced or julienned beets ( with juice from can). If using sliced beets cut into matchstick size.
            1 cup golden raisins
            1 Tb Sour Salt ( Citric Acid ) If you cannot find Sour Salt in the ethnic section, look for citric acid where the fruits and vegetables and Mason Jars are as it is used for canning.
            1/4 cup white sugar
            Salt to taste

            In a very large pot, place cabbage and tomatoes. Add water or water/broth ( chicken, vegetable or beef) to cover cabbage….the cabbage will reduce in size very quickly as it cooks and your final liquid/cabbage ratio should be to your liking….this method produces quite thick soup. Cook until the cabbage is soft but still a little too hard to eat. At this point, add the apples, raisins, beets. Add the sour salt and sugar to get a rough idea of the degree of sweetness/sourness. Make adjustments..the sour salt is very sour…be careful at the beginning. Cook until all is the consistency you like. Then adjust sweet/sour and add salt for the final taste.

            OPTIONS and VARIATIONS

            You can use honey as the sweetener or brown sugar or molasses or a combination of them all, as well as balsamic vinegar for a little extra flavor ( particularly if you keep it vegetarian) The darker flavorings tend to make it less visually appealing. You can use lemon juice instead of sour salt but you need a lot of it…you can use a mixture.

            The above recipe is vegetarian. To use meat…..brisket, flank, chuck or whatever….listen up. In the large pot, brown the meat over medium high temperature. Add water to cover the meat by a few inches and cook until it is almost done ( 1-2 hours depending on meat, how it is cut, etc.), then add the cabbage and continue the recipe. You will need to add some liquid to cover the cabbage. Finish up the recipe as above.

            You really need to try it yourself….but the trio of sour salt, sweetener, and salt is the key to the final taste. The amount of liquid is also important and is also a matter of personal preference.