Cream of the Crop Recipe Week 17: Cabbage Soup

 

 

This is a simple, healthy cabbage soup from the Moroccan cuisine.  

Ingredients

1 small or medium cabbage, chopped

2 onions, chopped

2 tbsp olive oil

2 potatoes (optional), peeled and chopped

1-2 lb short ribs

½ tsp turmeric

1 tbsp salt, more as needed

¼ tsp fresh ground black pepper

Fresh cilantro for serving

 

Step 1. Boil the cabbage in water for 5 minutes; drain.  

Step 2. Heat the oil in a heavy pot and saute the cabbage and onions for 5 minutes.

Step 3. Add the potatoes (if using), ribs, turmeric, salt and fresh ground pepper, and 8 cups water. Bring to a boil, reduce the heat and cook for 3 hours. 

Step 4. Taste and add salt if necessary. To serve, pile some chopped cilantro on each plate.    

 

Tip:

What to do with all that lavender, lemon balm, rosemary, and garlic? Make your own infused olive oil! 

Best dinner ever: scrambled egg with scallions, a quick chopped tomato&cucumber salad, and fresh bread or pita dipped in infused olive oil.