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So many of you might remember the giant cabbage we purchased for $2 at the farmers’ market the other day right?  Well, we decided last week when we had a day of less than 80F/27C to make cabbage soup.  We had a lot of cabbage to get through so it just seemed to make sense in the long run.  We also had some fresh garlic for the farmers’ market so we wanted to be sure to have everything as fresh as possible.  If we were in our own home, I would have made this and take some reusable containers and saved leftovers for the winter months as an instant dinner.  But instead we ate the entire recipe in a few days – no complaining here.

My inspiration came from the cabbage but then I wanted to also have some garlic too.  So I went ahead and found the original recipe to this one HERE.  I also found this recipe in a few different locations when I was researching it- not sure who if anyone is the original creator.  But, I have veganized the recipe with our own tastebuds.  This makes a ton, so enjoy an almost endless bowl and bowl again.

Cabbage and Garlic Soup

8 c vegetable stock (I use Better than Bouillon)
6 c shredded savoy cabbage
1 c of long-grain white rice
1/2- 1 bulb minced garlic (sounds like a lot but it gets lost in the cabbage flavor – reduce if you aren’t a garlic lover by about 1/2)
1 tsp black pepper & salt
1/4 c minced parsley to sprinkle on top.


In a medium-sized saucepan, combine the garlic, 2 cups of stock and rice. Bring to a boil over moderate heat; cover, then reduce heat to maintain a simmer, and cook for 20 minutes.

Transfer to a blender or food processor; then add 4 cups of the stock and blend. Return to saucepan; add remaining 2 cups stock and cabbage. Simmer for 15 minutes over low heat. Add freshly ground black pepper and salt.

Serve in large bowls with a little parsley on top.