Cabbage Soup ~ Chinese Style

Prep Time: 20 min
Cooking Time: 3 to 5 min
Serves: 3 to 4

Ingredients

1. White cabbage (roughly torn leaves) - 1/2 cup
2. Beans (finely chopped) - 1/4 cup
3. Carrot (finely chopped)- 1/4 cup
4. Onion (roughly chopped) - 1 medium sized
5. Garlic pods - 8 to 10
6. Cinnamon stick - 1" piece
7. Cloves - 3 to 4
8. Cardamom - 2

Other Ingredients

1. Black pepper powder - 1/2 tsp
2. Snapin Mixed Herb Blend - to taste
3. Snapin Oregano - to taste
4. Snapin Rosemary - to taste
5. Tomato Ketchup (Del Monte) - 2 tbsp
6. Twango (Del Monte) - 2 tbsp
7. Tabasco red pepper sauce - 1 tsp
8. Soya sauce - 1 tsp
9. Salt - to taste
10. Dark brown sugar - 1/2 tsp

Method

1. Pressure cook finely chopped beans & carrot for 2 whistles along with pinch of salt & a cup of water.
2. Give standing time to the pressure cooker before opening the lid; strain & set aside.
3. Pressure cook roughly torn cabbage leaves, roughly chopped onion, garlic, cinnamon, cloves, cardamom pods for 3 to 4 whistles along with 2 cups water and a pinch of salt.
4. Give standing time to the pressure cooker before opening the lid; strain & set aside.
5. Mix both the strained stock; set aside.
6. Heat a teaspoon of ghee in a wok, add mixed herb blend, oregano, rosemary & saute for few sec.
7. Stir in the combined stock; add rest of the other ingredients as mentioned above; stir & allow to boil for 3 min.
8. Adjust the quantity of ingredients according to taste.
9. Add in the strained vegetables, combine & close with lid for all the flavors to blend well.
10. Serve hot with soup sticks or deep fried bread crumbs.

NOTE

• Can also use red colour cabbage for the recipe.