Cooking for a Cause: Cabbage Soup

This is one of the finalists in the CFBNJ 2015 #NationalNutritionMonth Associates’ Recipes Poll!


  • 6 cups water
  • Cooks choice dried mushrooms
  • 1 cup scallion tops
  • 1 cup thinly sliced carrots 1 cup
  • 1 cup thinly sliced daikon or red radish
  • 8-10 slices thinly sliced ginger
  • 3 cloves garlic (smashed)
  • 1 lemon (cut in half)
  • 2 Tbsp. oil or sesame oil
  • 2 cups thinly sliced onions
  • 1 cup matchstick carrots
  • 3 Tbsp. minced garlic
  • 1 Tbsp. freshly grated ginger
  • 1 tsp. chili paste
  • 2-3 Tbsp. soy sauce
  • 4 cups thinly sliced cabbage


  • In a small pan, bring 2 cups of water and dried mushrooms to boil. Set aside for 15-20 minutes.
  • Strain into a 2 quart pot, reserve mushrooms to the side.
  • Add remaining 4 cups of water, scallions, carrots, radish, ginger and lemon to pot. Bring to a boil and gently simmer for 30 minutes.
  • Strain and return stock to pot.
  • While stock is simmering, in heavy skillet heat oil and add onions. Cook on medium heat for 15 minutes stirring frequently until onions are brown.
  • Add garlic and carrots to skillet and sauté for 5 minutes.
  • Add sauté mixture to stock pot and gently mix in ginger and cabbage.
  • Cook until cabbage is limp and crisp, stirring often, about 10 minutes.
  • Add mushrooms, chili paste, soy sauce and lemon zest.
  • Garnish with sliced scallions.
  • Enjoy!