Cabbage Soup with Ghee


Is there a diet that does not include Cabbage Soup?

I don’t think so. This is because cabbage is very low in calories and it is quite filling. However, most important thing about cabbage is that it’s a cruciferous vegetable and we all know how healthy they are. I make my cabbage soup even healthier and richer by adding good fats like Ghee.
Believe me, one portion of this soup and you had your dinner.

Are you maybe now thinking – “Cabbage gives me the bloats”?
It does to me too, but this soup is a no-bloater – it is nicely spiced with cumin, which is famous for its anti-bloating effects.

Without further ado, let’s make this soup!

We need one small cabbage (ca 500 g) shredded with the knife. Shredding with food-processor will not work for this recipe – the shreds will be too small.  Rinse the cabbage and remove the outermost layer. Cut the stem off and cut the cabbage into halves. Depending on how big the cabbage is cut each half into four or six pieces. Cut each piece into shreds using the knife.

Put the cabbage shreds into a pot and add 1 tbsp of ghee. Stir-fry it on medium heat until the shreds soften (for about 10′). Then add 1 tbsp of ground paprika, 1 tsp ground cumin and 1 tsp of dry marjoram. Give it a nice stir and let it cook for about 2 minutes more, then add ca 1 l / 30 oz water and 1.5 cubes of vegetable stock.  As soon as it starts boiling, turn to lowest heat and let it cook with the lid on for about 30′.

By this time the cabbage is cooked, but the soup is too clear. We want to thicken it with a little bit of flour and little bit more of the ghee.
To do this you need a small pot.  Add 2 tsp of ghee, 2 leveled teaspoons of flour (~10 g) and 1 tsp of ground paprika. Put the pot on medium heat and let it bubble for half a minute (make sure you don’t burn the ingredients, in case you smell burnt paprika, start from scratch, consider adding more ghee or less flour).

Add the mixture to the soup and stir it nicely. Try the soup, add extra salt if necessary and cook it on lowest heat for 10 minutes longer.

I like to eat this soup with 1/2 tsp of Harrisa, this way it is extra spicy.
The cabbage soup tastes even better on the next day.  I also love to add some sausages in it, so nicely savory!



Makes 4 portions.

  • 1 small cabbage head (~500 g)
  • 1 tbsp ghee
  • 1 l / 30 oz water
  • 1.5 cubes vegetable stock
  • 1 tbsp ground sweet paprika
  • 1 tbs ground cumin
  • 1 tbs dry marjoram
  • extra salt to taste

for thickening:

  • 2 tsp ghee
  • 2 leveled tsp flour (~10g), I used spelt flour
  • 2 tsp ground sweet paprika

Serve with:

  • Harissa
  • Sausages

Author: Sashka

Passionate about health & nutrition

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s