So Mr Washy wanted to throw his perfectly fine cabbage away. He said it was rotting but it totally wasn't when we took a closer look. A cabbage keeps for a long time. A cabbage can last for about 3 weeks. The leaves may wilt on the outside, but just pull them off and you will see that the inside is still fresh. After a while, we realized that Washy wanted to throw it away because he didn't have enough space in the fridge. DOH!!!
We volunteered to get rid of the cabbage for him, by making a cabbage soup. Cabbage soup is pretty wholesome. It is one of the simplest soup to make, you only need time and patience, which Washy obviously does not have. The cabbage soup has the goodness of the cabbage somewhat melted into the soup. It becomes really soft, translucent and melty. What makes it wholesome is the sweetness from the cabbage which released by the simmering.
Pardon us for the blur pictures. We are not in the habit of taking picture when we cook, so these are the closest pictures we could find to borrow.
This is what you need.
- A chicken stock cube
- A whole cabbage, we used Chinese Kool, if not called Chinese Cabbage
- Soya sauce and salt and loads of pepper to taste
This is what needs to be done.
- Put a pot of water to boil
- Chop the cabbage and put it in, the water should cover all the cabbage
- Put in your chicken cube and stir
- Simmer after the water has boiled
- Wait for 1.5 – 2 hours until the cabbage has somewhat melted into the soup. Add soya sauce for flavour if the chicken stock isn't enough
- Salt and pepper to taste. Enjoy
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