Spicy Cabbage Soup

Instructions

1. Step 1

   On the cutting board, use the chef's knife to chop the cabbage into bite-size pieces, chop the onion, and mince the garlic.

   Cookware: Chef Knife — food preparation, cutting board — food preparation

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion and cook for 4 minutes until softened, then add the garlic, paprika, and red pepper flake and stir for 1 minute until fragrant.

   Timer: 5 min (scalable)

   Ingredients used: 12.0 gr Garlic, 30.0 ml Olive Oil, 150.0 gr Onion, 5.0 gr Paprika, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot — medium heat, wooden spoon — stirring

3. Step 3

   Add the tomato, vegetable broth, and cabbage to the large pot, stirring with the wooden spoon to combine. Bring to a gentle boil over high heat, then reduce to low heat and simmer for 25 minutes, until the cabbage is tender and the broth is richly colored.

   Timer: 25 min (scalable)

   Ingredients used: 600.0 gr Cabbage, 400.0 gr Tomato, 1000.0 ml Vegetable Broth

   Cookware: large pot — high heat, then low heat, measuring cup — measuring liquid, wooden spoon — stirring

4. Step 4

   Stir in the salt, taste the soup, and adjust by stirring until evenly seasoned; the cabbage should be tender and the soup hot throughout.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: large pot — low heat, measuring spoons — measuring dry ingredients, wooden spoon — stirring