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A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  

Hot and Sour Cabbage Soup


Description

A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.


Ingredients

  • 1 lb ground meat- beef, lamb, turkey, chicken or “meatless” ground meat ( Beyond Burger, Impossible Burger, etc)
  • 1 onion, diced
  • 1 teaspoon salt
  • 48 cloves garlic, chopped
  • 1 tablespoon fresh ginger, grated, or use ginger paste
  • 1/4 teaspoon chili flakes
  • or 1/4 teaspoon black pepper ( or sub ⅛ teaspoon white pepper)
  • 1 red bell pepper, chopped ( or sub a carrot, finely diced)
  • 2 stalks celery, diced (about 2 cups)
  • 1/2 a large cabbage, diced, about 6 cups diced –
  • 6 cups chicken, beef or veggie broth
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce or gluten-free Braggs
  • 1 tablespoon toasted sesame oil
  • 1/2 cup scallions, sliced
  • sriracha or red chili paste, to taste

Garnish with scallions (and/or cilantro) sesame oil, sesame seeds. Serve over rice, or noodles if you want!


Instructions

  1. In a heavy bottom pot or dutch oven, heat 1 teaspoon olive oil. Add the ground meat, onion and salt, and saute over medium-high heat, stirring, breaking the meat apart, stirring about 6 minutes.
  2. Lower heat to medium, add the garlic, ginger, chili flakes and pepper and saute for 2-3 minutes.
  3. Add the bell pepper, celery and cabbage, saute for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower heat and simmer for 10 minutes or until cabbage has softened.
  4. Season: Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not add little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.*If the broth becomes too salty add a little splash of water to dilute.
  5. Garnish with scallions or cilantro, sesame seeds  and a drizzle of sesame oil.

Notes

If serving over rice or noodles, you’ll want the broth a little salty. 🙂

Leftovers will keep 4 days in the fridge or can be frozen.

Feel free to add other veggies!

Keywords: cabbage soup, cabbage soup recipe with beef, asian cabbage soup, hot and sour cabbage soup, vegan cabbage soup

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