I’m a big fan of cabbage.
At this time of the year it is always on my Saturday shopping list and regularly turns up on weeknight dinner plates sautéd with bacon, braised and topped with seared rosemary lamb or shredded for a light coleslaw. But having lived for two years with a fan of the infamous, stinky cabbage soup diet, never ever did I consider letting my own Saturday Savoy work its way into a pot of simmering stock. The thought alone made me wrinkle my nose in disgust.
Just recently, though, everything thing has changed. Just recently I started making this wonderfully fragrant, creamy soup. It looks pretty and it tastes fresh and healthy. I adore it. So much so, in fact, that the cabbages in my kitchen don’t often make it through the weekend.
Lemongrass and Cabbage Soup
(Based on the wonderful Sarah Raven’s Cabbage and Coriander Soup)
1 onion, sliced
1/2 a small leafy cabbage (preferably Savoy), shredded
1 chilli, chopped
1 lemongrass stalk, hard outer leaves remove then chopped finely
1 garlic clove, finely chopped
1 tspn fresh ginger, finely chopped
150ml coconut milk
350ml stock, chicken or vegetable
- Heat a little olive oil in a pan over a medium heat. Add the onions and cook for a couple of minutes until just beginning to soften. Add the shredded cabbage and continue cooking for a few more minutes.
- Add the lemongrass, garlic, ginger and chilli to the pan and continue cooking for another 5 minutes.
- In a seperate pan bring the stock and coconut milk almost to the boil then immediately add to the cabbage. Simmer very gently for between 3 and 8 minutes depending on how soft or crunchy you like your cabbage
- Turn off the heat. Add the lime juice and seasoning to taste. Serve scattered with coriander leaves.
This is my entry to this month’s No Crouton’s Required event.