Tomato-Cabbage Soup
Pane-Bistecca
Cabbage is not everyone’s cup of tea, I know that. But especially in winter, such a cabbage dish is very pleasantly warming. Especially if it is a tomato-cabbage soup, which also participates in the Event Suppenliebe from Zorras Blog Kochtopf which is run by Felix from Reiseschmaus. It’s quite simple and tastes wonderful!
Here are a few facts about Chinese cabbage:
Chinese cabbage is believed to have originated from a cross between the edible turnip and mustard greens. It was first cultivated in China in the 5th century, where it is known as baicai (Chinese 白菜, pinyin báicài ‘white vegetable’). It was also cultivated in Korea from the 15th century and in Japan from the 19th century. In Europe, Chinese cabbage has been known since the beginning of the 20th century.
Chinese cabbage is used as a vegetable in soups and stir-fry dishes or salads. Lactic fermented, it is a typical dish as kimchi in Korea and as hakusaizuke (白菜漬け, “pickled baicai/chinese cabbage”) in Japan. (from Wikipedia.org)
It can also be served as a vegetable.
It can also be served as a vegetable.
Ingredients
2 small or 1 big Napa Cabbage
1 red Capsicum
400 ml Tomato Sauce
Salt and Pepper
Chili flakes
20 g Butter
1/2 Onion, chopped
1 Vegetable Broth Cube
some Wasser to taste
Instructions
1
Step 1
Cut the cabbage into narrow strips. Cut the capsicum into thin strips
2
Step 2
Melt the butter in a wok or deep pot and fry the onion until translucent. Add the cabbage and capsicum and season well.
3
Step 3
Fry until everything has totally collapsed, then add the tomato sauce and the stock cube. Let simmer for about 20 minutes, if the soup is too thick, add some water.
4
Lastly
Season and serve hot!
Notes
Add less or no water and serve it as vegetable.
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