Tongue in cheek. I had a very small green cabbage in my refrigerator that was begging for some attention. A few weeks ago I made some delicious chicken stock in which I had added a 2-inch nugget of fresh ginger. For months I have been making foxesloveslemons' Korean meatballs and therefore had an ample supply of Gochujang sauce. Armed with these three main ingredients, I made a delicious cabbage soup in a matter of 30 minutes. The cabbage and chicken stock make up the Jewish part of this recipe - the Gochujang sauce and soy sauce the Asian. This is quick, with a spicy and hot undertone balanced by the sweetness of the raisins. This soup makes a great lunch or a good first course. —Bevi
2 large portions of soup, or 4 adequate portions for a first course
excellent quality chicken stock, with ginger added
small green cabbage, loosely sliced
Gochujang sauce - I like We Rub You
low sodium soy sauce
Optional carrots sliced in dimes and parsley leave with no stems for Passover soup
In This Recipe
Place the chicken stock in a sauce pan. Add the cabbage and simmer, covered, for 15 or 20 minutes.
Add the Gochujang sauce and the soy sauce. Simmer for another 10 minutes.
Throw in the raisins and allow the soup to sit for a minute. Serve with crusty bread, matzoh, or salad.