Get into in the hearty warmth and rich flavors of a comforting Cornmeal Soup with Cabbage, a traditional dish that embodies both simplicity and depth in every spoonful. This soul-soothing recipe combines the rustic essence of cornmeal, creating a velvety base, while tender cabbage adds a delightful crunch and subtle sweetness, culminating in a harmonious blend of textures and tastes that promises to invigorate your senses and elevate your dining experience.
Cornmeal soup with cabbage recipe
Cornmeal soup with cabbage is a wholesome and comforting dish typically made by simmering cornmeal in a flavorful broth until it thickens, creating a creamy base. Cabbage, added to the simmering mixture, contributes texture, a slight crunch, and a sweet flavor to the soup. It's a traditional recipe in some cultures and varies in preparation methods and seasoning, but generally embodies a balance of hearty corn-based richness and the fresh, mild taste of cabbage, resulting in a warming, satisfying soup.
Ingredients
- 1 cup cornmeal
- 6 cups vegetable or chicken broth
- 2 cups shredded cabbage
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped parsley or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, then add minced garlic and cook for another minute.
- Pour in the broth and bring it to a gentle boil. Slowly sprinkle in the cornmeal while stirring continuously to avoid lumps.
- Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally to prevent sticking.
- Once the cornmeal is cooked and the soup thickens, add the shredded cabbage. Let it simmer for an additional 5-7 minutes until the cabbage is tender.
- Season the soup with salt and pepper to taste. Adjust seasoning as needed.
- Serve hot, garnished with chopped parsley or green onions if desired.
Video
Notes
An essential point to note when preparing Cornmeal Soup with Cabbage is to consistently stir the cornmeal into the broth slowly to prevent clumping. The continuous stirring is crucial to achieve a smooth, creamy consistency without lumps forming in the soup. Additionally, regulate the heat to prevent the mixture from sticking to the bottom of the pot, ensuring a perfectly cooked and velvety texture for the soup.
Nutrition
Serving: 70g
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