Cabbage Soup

Source: https://www.simplyrecipes.com/recipes/cabbage_soup/

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 1 medium onion, chopped (about 1 1/4 cups)
• 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
• 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
• 1 15-ounce can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Procedure

• Grind spices if using whole spices.
• Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
• Add the sliced cabbage to the pot with 1/2 teaspoon of salt (if using unsalted stock). Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
• Add chicken stock to the pot. Bring to a simmer and salt to taste. Lower the heat and simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked, breaking up tomatoes that are still whole.
• Sprinkle with freshly ground black pepper.