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Author Notes: 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
Makes 2 large portions of soup, or 4 adequate portions for a first course
- 3 cup excellent quality chicken stock, with ginger added
- 1 small green cabbage, loosely sliced
- 2 tablespoons Gochujang sauce - I like We Rub You
- 1 teaspoon low sodium soy sauce
- 1/3 cup golden raisins
- 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.