Cabbage Soup by Agnes

Serves 6-8

Soup with chicken, lentils or beans.

Agnes

Cabbage Soup 

Ingredients

1 tablespoon oil

1 large onion, chopped

2 garlic cloves, minced

1/2 medium cabbage, chopped, do not use the core.

1 cup carrots, diced, optional

1/4 cup corn, fresh or frozen, optional

1 cup cooked chicken, chopped or lentils or gazebo beans, optional

1 large can diced tomatoes

1 litre chicken broth

1 tsp Italian seasonings

1/4 tsp dried oregano, or one teaspoon fresh oregano

Instructions

In soup pan, heat oil, add onions garlic, cabbage and other vegetables and cook until soft.

Add rest of ingredients and bring to a boil. Simmer for 15 minutes or longer if using lentils or beans.

Note :

I use partially boiled or blanched chopped frozen cabbage in my soup and cook them until soft in separate pan. 

Blanched Cabbage

Cut the cabbage in half or quarters, depending on the size, place in steaming basket. In large pot boil enough water to have cabbage fully immersed. Add cabbage to boiling water and make sure the cabbage is fully immersed. Boil for a couple of minutes and remove cabbage from water immediately. Place cabbage in a prepared bowl of ice cold water and chill. When chilled, drain, chop and freeze. Freeze in portions you plan to use, i.e. half a cabbage per container.