Cabbage Soup with Bad’Az Za’atar
This simple yet soul-satisfying meal in a bowl has been my ‘go-to’ soup for the past few weeks. After a good friend ranted about how tasty it was, I thought I had to try it. And sure enough, I’ve made 3 batches of it since, testing out a few variations. Everyone who has tried it would agree; it’s really delicious. It strikes a balance of wholesome goodness and rich umami flavour that works well with meat (both chicken and stewing beef passed the test with flying colours) or as a plant-based dish. What’s even better is the recipe is a kind of ‘Non-recipe’ recipe in as much that if you want to adjust some of the ingredients or leave some out, it always seems to turn out.
INGREDIENTS
- 1 TBSP Olive Oil
- 454 – 500 grams of Stewing Beef or Chicken *Optional
- 1 Onion, chopped finely
- 3-4 Celery Stalks, chopped
- 2 large Carrots chopped
- 1-2 Garlic Cloves, chopped or minced
- ½ medium-sized head of Cabbage, chopped
- 2 cans (398 g) of Tomatoes, finely chopped
- 1 Litre of Chicken or Vegetable Broth (plus some additional dried or concentrated soup mix)
- 3 TBSP Bad’Az Za’atar
- 1 ½ TBSP Lemon or vinegar
- 2 tsp Sugar
- Salt and Pepper to taste
- Garnish with finely grated Parmesan
DIRECTIONS
- If using the meat, brown it first either in a large pot on the stovetop or in an Instant Pot (set to saute with a bit of olive oil). Remove from heat and set aside.
- Add a bit more olive oil, then saute the onions, celery and carrots for 3-5 minutes, stirring regularly. Add the garlic for an additional 2-3 minutes.
- Add the cabbage, vinegar or lemon juice, sugar and Bad’Az Za’atar. Stir well, then add the tomato, broth and additional soup mix.
- If using the Instant Pot, set to soup or manual for 20 minutes. If cooking on the stovetop, cover and leave on medium for 25-30 minutes.
- Taste and season with a bit of pepper and salt, if needed. Serve warm with a garnish of finely grated Parmesan or a dollop of sour cream.
Keeps well in the fridge for 5 days or in the freezer for 3 months.
