Red Cabbage Soup with Ginger, Lime Juice & Yogurt

Believe it or not, this is the first year we rediscovered cabbage.

OK, maybe it is just me and not us. Growing up, I only had white cabbage and they are typically sautéed with garlic and salt. The color of the dish always look so pale and it is not the most exciting dish to have, for me at least.

Straight to Recipe

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Discover a new ingredient is very exciting.

Rediscover an ingredient that has been around forever, is even more exciting. Why? Giving a traditional recipe a little twist, a huge twist, or simply a serious make over, is the ultimate cooking fun!

Back to the recipe. This recipe is quick and easy to make. It tastes simply delicious!

Is it a little twist? A huge twist or a make over? You be the judge. : )

Happy cooking!

Shopping List

1/2 red cabbage
1 small shallot
1/2 cup yogurt
1 lime
1 1/2 inch fresh ginger
1/2 tablespoon Aleppo pepper or other preferred red chili pepper
Olive oil
1 Garlic

Salt and white pepper for taste

A few tweaks of Cilantro and a few thin slices of lime for garnish

Tool List

Coming soon.

Tips & Tricks

If you don’t have stock and if you have onions or shallots, brown the onion in butter or in olive oil first. This will give the dish an utterly delicious flavor in whatever you cook.

Heat the pan with medium heat.
Add oil and onion. Stir until onion is soften and turn lightly brown and translucent.
Add garlic. Stir until the garlic aroma intensifies.
Add cabbage and stir occasion until cabbage has soften.
Add water and lime juice. When water begin to boil, reduce heat to medium low.
Cook for about 20 minutes or until the cabbage is soft.
Add yogurt, stir until well combined.
Remove from heat.
Use a hand blender and puree the soup until it becomes creamy.

Garnish with cilantro, a thin slice of lime and it is ready to serve!

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Recipe