Spicy Cabbage Soup

gut healthy, spicy goodness

After a week full of date night dinners and *heavier* meals, I was in need of a reset.

This time of year I’m dancing between the desire of wanting something cozy and something lighter. In my most recent instagram Q&A/recipe request you guys seem to be in the same boat.

This cabbage soup still encompasses all things cozy, but won’t have you weighed down feeling like you need a nap.

The inspiration came from my boyfriend’s mom, she made a huge batch of traditional “detox” cabbage soup and I couldn’t believe how flavorful this soup turned out (and filling).

Now, in my usual fashion I wanted to put my own spin on it, so I decided to use some Korean and Thai inspired flavors.

Overview of ingredients:

Fish Sauce- a little goes a LONG way.

Gochujang- Korean Fermented Chili Paste

Tamari Sauce- A less salty, gluten free, umami sauce, a very close cousin to soy sauce

Mirin- Similar flavor to sherry, adds a hint of sweetness

Chinese 5 Spice: Star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It gives a nice little aromatic warmth.

Lemongrass- I like to give this a couple of good whacks with a mallet (or the back of my knife- please be careful). This helps express the flavor. Make sure to peel off the outer layer. Lemongrass is also said to have detoxing abilities and decrease inflammation.

Rice Vinegar- Acidic and made with fermented rice.

Bean Sprouts- Mung Bean Sprouts, add a great textural component

Let’s talk about Cabbage

The stinky, affordable vegetable. The stench from cabbage comes from the natural sulphur compounds that will release when cut and cooked. To avoid stinking up your entire house make sure to not have the soup at a roaring boil. We are only aiming for a nice simmer.

• Savoy Cabbage: Softer crinkly leaves, less pungent. The texture is visually appealing.

• Green Cabbage: Thicker, heartier, slightly smellier. Holds its shape better for soup! If you only could choose one cabbage I would go with this one!

• Baby Bok Choy: Part of the cabbage family, not pungent. I find this more refreshing and crisp than anything else. Typically speaking it’s best prepared by a quick blanch, steam or stir fry. In our case we are quickly adding them to the soup at the very end.

  • For preparation I like to give them a good soak/wash. Similar to leeks, they hold a lot of dirt between their leaves.

Building the broth in this recipe is key, it’s all about layering flavors to really get the perfect bite in such a simple soup.

Spicy Cabbage Soup

Ingredients

• 1 lb Lean Ground Turkey

• 1 onion diced

• 3 Carrots halved and sliced

• 2 Celery Stalks halved and sliced

• 1 Bunch of green onions thinly sliced, whites and greens separated

• 2 Heads Baby Bok Choy Roughly Chopped

• 8-9 Cups Green Cabbage Diced Into bite size chunks (~1 inch pieces)

  • Roughly one head of cabbage (medium sized)

  • I used 6 Cups Green Cabbage and 3 Cups Savoy Cabbage