Majorcan cabbage soup recipe
Majorcan Cabbage Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 3 stalk(s) | leek, approx. 500g |
| 1 ½ bunch(es) | spring onions |
| 2 clove(s) | garlic |
| 700 g | tomatoes |
| 750 g | Savoy cabbage or white cabbage |
| 5 tbsp | oil |
| 2 ½ l | vegetable stock |
| 8 slice(s) | white bread |
| 80 g | butter |
| salt and pepper |
Instructions
Cut the spring onions and the leek into fine slices. Chop the garlic. Dice the tomatoes. Divide the cabbage into 8 pieces, remove the stalk. Wash the cabbage and cut in fine stripes.
Heat oil in a large saucepan and sauté the cabbage, leek, garlic and spring onions for approximately 5 minutes. Add the vegetable stock and bring to the boil. Cover and simmer for 30 -45 minutes. 5 minutes before the end of cooking time, add the diced tomatoes. Season to taste with salt and pepper.
Cut the bread in cubes. Heat some butter in a separate pan and roast the bread until golden.
Serve the soup, sprinkled with the croûtons.
Preparation time:
ca. 30 min
ca. 45 min
easy
245kcal
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