Smoky Saffron Cabbage Soup

Inspired by my recent travels in Eastern Europe, I decided to experiment using cabbage in recipes.  I got a MASSIVE green cabbage from Fresh Direct — it’s HUGE.  My first attempt was the Spicy Cabbage and Chicken Stir Fry from the Chocolate & Zucchini blog. It was delicious, but I still had a whole lotta cabbage left. After venturing outside into the cold today, I decided to wing it with a cabbage soup to warm me up.

I started by making homemade chicken broth using part of the rotisserie chicken from the sitr fry. I brought to boil a pot full of water, organic vegetable broth, chicken leftovers, 1 cut up carrot, 1 chive, and 1/2 lemon. Cooked it for about 1 hour, then let it cool, strained it, and skimmed off the fat on the top. (Obviously, you could use canned chicken or vegetable broth).

In a big pot, I added about 2-3c shredded cabbage, 1 diced carrot, a big pinch of saffron, about 1/2 tsp smoked paprika, and salt — and simmered for 1 hour.

It was delicious. So simple, so delicious. Perfect for a few lunches tomorrow. I still have about half of the giant cabbage left, though. Anyone have more good recipes??


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