today we're going to be making vegetable cabbage soup and you can add beef to this if you want which I do but my girlfriend doesn't eat beef so I make a vegetarian and make a beef on the side this is just something I made up this whole recipe so here's what you're going to need one head of cabbage garlic carrots I don't really have measurements i'll just do whatever there's some carrots ask some Yukon yellow potatoes I like to use yellow onions poblano peppers some roma tomatoes I like to use butter always use grass-fed butter you can use whatever you want you can use olive oil whatever I like to taste the butter and I like grass-fed butter I said it's better for you if that's true but whatever salt beef broth some tomato juice here we have time which is a key ingredient crushed red pepper and some parsley so got some butter in the pan I keep this on like a medium to high sort of heat as medium about that much butter it's a big old chunk of it everything I make try to do healthy stuff I like to work out a lot and eat right now you might be looking at this big pool of melted butter and think I can I'm a complete dumbass for saying that but this is going to feed me and my girlfriend for a whole week it'll Bart probably about 14 or 15 bowls where the soup so it's not a whole lot of butter per serving when you break it down like that then we like to eat everything pretty natural so here comes you give those a nice stir you let those sweat down nice and caramelize there so as you can see these onions are cooking for a few minutes now getting nice and soft in that butter so now I'm gonna add in the garlic I love garlic so use a shitload of it this is probably I don't even know like 12 cloves all right so we got the onions and garlic cooking here the next ingredient I'm gonna add in is some carrots now I don't like a whole ton of carrots in my soup I like carrots with just too much overwhelms the flavor in my opinion I usually get it in there to where it looks about like that right so that onion carrot and garlic has been cooking down nicely so what I have next is the poblano pepper and you can use whatever kind of pepper you want here he's a bell pepper you don't even have to use pepper if you don't want but poblano peppers are my favorite and nary there's about two pretty small poblano peppers finely chopped just stir that in the mixture there all right next I'm gonna add in the chopper roma tomatoes a little deranged so stir this up all right so bottle that cooking here time to add in the potatoes I use these nice beautiful yellow Yukon potatoes I would definitely recommend those you can use what I always say you use whatever you want you could use red potatoes but these are the best kind of a nice like little bite-sized potions so now I'm going to do them a stir these bad boys in there put some yellow green red orange okay now here's the part I pretty much got most of the stuff chopped up here now what I'm going to do crank up the heat on high I'm to start at NEX more add in this tomato juice now and add the rest of this beef broth stir it up so now this is all heating up when i add in the star of the show the cabbage you can see it some of you might not know how to cut a cabbage not to fear I'm going to show you how a real quick right here get it in there cut that bugger off and what I do now like I said I'm not a professional chef I just kind of taught myself all this cut it in the force I kind of find this little knob of right here and I kind of scoop cut it out like that throw that in the group garbage and then I just kind of cut it in this kind of fashion cabbage cabbage is really good for you low in carbohydrates high in fiber and then I kind of the way I wanted to go into the soup is kind of like these long little skinny strands like this so that's generally how I try to cut it and appear like a ridiculous amount of cabbage first but once it cooks down he comes out nicely so here comes that in there all this cabbage is going to bring the temperature down I'm going to stir this up making a mess Oh okay so it's been about five minutes or so and as you can see this cow that just cooked down a little bit now as I move my spoon through this I can see that it's pretty damn thick a little thicker than I'd like it to be so all I'm going to do here is add about eight ounces of water boy full them is going to add this in and I find that it's always safe to add two little than too much so to start with eight and if I need more I can add more so now that I got that in them a stir it so now I like the way my spoons of it through this a lot more already so now I'm going to add my spices this is the key to making this tastes good mersing the add salt and I'm just gonna kind of no no put that much in there whatever that is kind of kind of add these to your liking I like stuff salty next time a crushed red pepper you can add black pepper if you want I just prefer crust red I'm just going to add about that much my girlfriend and I like stuff spicy so about that much we'll stir that in this is a secret the key is time and with this I kind of just eyeball it it's pretty strong so you want to be careful not to put too much but hey like a chunk like that and kind of sprinkle it over see kind of looks like that on top cry out a little bit more about half that amount this time there you go sprinkle it in and that's probably about good for that even though it's my favorite ingredient in there I've definitely done this before put too much time in and kind of ruined it some Italian parsley dried parsley if you had fresh parsley be even better but I don't that just takes up too much time I do about the same amount of parsley about half as much as time put in there stir it up I almost forgot I'm an idiot this has been sitting here the whole time and I totally forgot can of diced tomatoes go ahead and add that in I just added it in as you can see i'm going to reduce the heat now to a medium low and i'm going to let that simmer for an hour this is the most important part you got to let it simmer for an hour but all those flavors come together like i said you want an hour and you want to give it a stir every 10 or 15 minutes just like this this is going to be really good in our ito when I stir just let it go for an hour so I'm going to turn the camera off now for an hour all right so it's been about an hour as you can see everything is done here soup looks amazing nice and thick and just hearty and delicious paleo gluten-free healthy soup super cheap super easy you can do whatever version of it you want hope you enjoy have a wonderful wonderful day .
Video Description:
This is my own recipe for cabbage/vegetable/tomato soup. It's paleo, and gluten free. I think its vegetarian unless you consider beef broth not to be vegetarian. The beef is optional and delicious if you choose to use it.
