To help make lunches simple this week I made a yummy cabbage soup Sunday. I was a little nervous about it because I've had some nasty cabbage soups but this one blew all those fears away!
I know it's a crude cel phone photo. But this isn't the prettiest dish but don't judge a book by it's cover!
Ingredients
2 T sunflower oil
1 medium cabbage, roughly shredded
3 or 4 small/medium carrots, sliced
1 medium yellow onion, chopped
1.5 cups sweet corn
4 cups vegetable stock
2 t. sesame oil
1 can white kidney beans
pepper to taste
1 - 1.5 cups water as needed. I had A LOT of cabbage to added about 1.5 cups of water to stock.
Directions
Heat oil in large heavy bottom saute pan. Saute onions, carrots, cabbage and corn for a few minutes until cabbage gets softer. Add pepper and saute a minute more then add stock, beans and sesame oil and simmer for 20 - 30 minutes. Store in tupperware and reheat in the microwave to enjoy at lunch!
Take a look at the blog I got this recipe from!
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