When I got married, I watched my mother in law make this and I wrote what she was doing so that I could make this for my husband. As my in laws live abroad I wanted to cook my husband things his mum made for him. Since then this has been something that I regularly make for my family. My kids love this to, they grew up on this kind of food. My youngest, when he was 5 years old and in kindergarten, told his teacher (when asked what his favourite food is) he said his favourite food was Cabbage Soup. I'm pretty sure it is not your standard answer for a 5 year old. It still is his favourite.
With regards to the meat, you can make it with beef (chuck steak usually or beef spare ribs work well) or with pork (spare ribs or chops), either meat is delicious. Today I made it with pork chops as my husband won chops in a meat raffle at his local bowling club, I do prefer pork spare ribs to chops, as the chops can be a little drier, but I had them at home so I made it.
You will need a large pot to cook this in, as it makes for one large soup. But when I do cook this, that is it for dinner, as it is quite filling. Served with crusty bread, delicious.
I also chop up the cabbage roughly, including thick stalky bits, as we love them. Only discard the actual core of the cabbage.
Anyway, if you love cabbage, give this a go, as it is a lovely, thick and hearty soup.
1 onion, diced
2 cloves garlic, crushed
salt and pepper, to taste
1/2 savoy cabbage, coarsely chopped
1 green capsicum, diced
1/2 bottle tomato passata
2 tablespoons chilli sauce
425g can red kidney beans
1/2-1 tablespoon vegeta, to taste
2 tablespoons vegetable oil
1 tablespoon flour
1 tablespoon paprika
1-2 cups cold water
Fill a large saucepan 1/3 full with cold tap water. Add the meat, onion and garlic. Season with a little salt and pepper. Bring to the boil, simmer for 30 minutes.
While the meat is coming to the boil, chop up your cabbage and liberally salt the cabbage, allow it sit, seasoned, until needed. My mother in law does this, not sure why.
After the meat has simmered for 30 minutes, rinse the cabbage of the salt and add the cabbage to the soup along with the capsicum and tomato passata. Bring to the boil.
While the soup is coming back to the boil, make the zaprzak. In a small frying pan add the oil. Add the flour and paprika, stirring constantly, cook for 1-2 minutes (you may need to add a splash more oil if it feels too dry). Add 1-2 cups of cold water to the zaprzak, mix to make it smooth and add it to the soup.
Add the chilli sauce, red kidney beans and vegeta. Season if needed with a little more salt and pepper. Simmer for 20 minutes. Serve hot with crusty bread.
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