Simple cabbage soup.

We watched Forks Over Knives the other night on Netflix. The information wasn’t really anything new but it did make me want to cut down on all the dairy we eat around here. We don’t eat a ton of meat but I’d also like to cut that down and possibly completely out. I’ve been reading a couple new books lately too. Bragg’s Apple Cider Vinegar, Miracle Health System which has got me hooked on a drink made of 2 teaspoons of Bragg raw organic apple cider vinegar, two teaspoons of honey and about a cup of water. It’s actually pretty tasty, sort of like a weak apple cider. The other book is Back to Eden which talks a lot about cabbage as a wonderful food source. So I got myself a cabbage and made some soup. A very simple and clean soup that both J and little Z enjoyed.

Took this pic in the evening golden hour. While I was taking this I was explaining it to Z our future photographer. It’s so cool to get to teach your kids awesome things like this.

Simple Cabbage Soup

Basics taken from Appetite for China

2 T. sunflower oil
1 medium cabbage, roughly shredded
3 or 4 small/medium carrots, chopped
1/2 medium yellow onion, chopped (I used 1 T. onion powder)
1 c. sweet corn
4 c. vegetable stock
2 t. sesame oil
sea salt and pepper to taste

Heat oil in large heavy bottom saute pan. Saute onions, carrots, cabbage and corn for a few minutes until cabbage gets softer. Add salt and pepper and saute a minute more then add stock and sesame oil and simmer as long as you can. 20 minutes at least. I tossed mine in a crock pot afterwords to keep warm for most of the day until dinner.

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