I was making kimchi for the first time (highly recommend this recipe) and was left with the stalky white bits of a large wombok cabbage. I hate waste so was looking for what to do with them and couldn’t find anything I liked the sound of. The crunch bits of cabbage are great in a salad or stir fry, but I had way too much for that – it was a whopper of a cabbage!
I was pleasantly surprised by this soup – cabbage soup frankly doesn’t sound appealing to me but we enjoyed this. Would I make it if I didn’t have leftovers to use up? No, but I would 100% make it again if I had leftovers.
Ingredients:
Leftover cabbage – any cabbage should work
¼ cup soy sauce
3 garlic cloves
1 inch piece ginger
1 tbsp fish sauce
1 tsp shrimp paste
1l chicken stock or veg stock
Method
- Chop up the cabbage stalks/ whites roughly and put them in a big pan
- Heat a large pan with oil
- Add the garlic and ginger and fry on a medium heat for 2 minutes
- Add the shrimp paste then the cabbage stalks
- Pour the stock over and bring to a simmer (pre-warning that it doesn’t taste the best at this point!)
- Simmer for around 30 minutes
- Add the soy sauce and shrimp paste
- Taste and season