Panch Phoran Cabbage Soup

The best cabbage soup recipe is one that uses high quality ingredients on hand. All you need is some fresh cabbage, onions, canned tomatoes, chicken stock, and (our personal favorite) whole, Indian panch phoran spices.

Of course with so few ingredients the quality of the soup relies on the quality of your ingredients. Homemade chicken stock is the best, and a good quality canned tomatoes and panch phoran makes all the difference.

Ingredients

2 tablespoons vegetable oil
2 tablespoons RawSpiceBar's Panch Phoran
1 yellow onion, diced
4 to 5 cups, packed, cabbage, sliced
Kosher salt and pepper, to taste
1 15-ounce can whole peeled tomatoes
4 cups chicken stock
3 cloves garlic, minced

Stove Top Directions

1. In a Dutch Oven, add oil. Once hot, add onions and saute, 4-5 minutes. Add spices, salt, garlic and saute, another 2-3 minutes. 
2. Add cabbage and saute 4-5 minutes. Stir in tomatoes and let brown, another 3-4 minutes.
3. Add stock and bring to a boil. Reduce heat to a simmer and cover pot. Let simmer, 20-25 minutes or until cabbage is cooked through.
4. Season to taste and garnish with dollop of yogurt, cilantro, sriracha or avocado. 

Instant Pot Directions

1. Turn instant pot to saute, add oil. Once hot, add onions and saute, 4-5 minutes. Add spices, salt, garlic and saute, another 2-3 minutes. 
2. Add cabbage and saute 4-5 minutes. Stir in tomatoes and let brown, another 3-4 minutes.
3. Add stock and set instant pot to high pressure for 4 minutes. Once done, set steam release. 
4. Season to taste and garnish with dollop of yogurt, cilantro, sriracha or avocado. Enjoy!

Global, Salt Free Spices.

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