This hearty soup can be found at market stalls all over Oaxaca City. It is, in part, a gift from the brief visit by Spanish conquistadors during the 16th century. The Spanish brought with them chickpeas which were originally brought by early invaders from the Middle East and Italy in their own country. The Mexican cuisine’s familiarity with beans of all kinds led to their quick adoption, along with the use of chickpeas to enhance traditional dishes. This soup is one of those dishes.
Cocina de Coles- Oaxacan Cabbage Soup
- Frying pan
- Mesh strainer and wooden spoon
- 1 medium Ripe tomato
- 1 small Onion, roughly chopped
- 1 clove Garlic, peeled
- ½ lb Mexican chorizo or hot Italian sausage, casings removed
- 1 tbsp Vegetable oil
- 5 slices Bacon, roughly chopped
- ½ small Cabbage, core removed and thinly sliced
- 1 cup Canned chickpeas, boiled, drained, and skins rubbed off
- 6 cups Chicken stock
- 1 tbsp Italian parsley leaves
- Salt and black pepper, to taste
- Dry-roast the tomato over medium heat until charred and soft. Remove skin when cool enough to handle and toss in the blender along with with the onion and garlic. Puree. With a wooden spoon, force mixture through a medium-mesh strainer into a bowl. Set aside.
- Heat oil to shimmering in a soup pot over medium-high heat. Reduce heat to medium-low and crumble in the bacon and sausage. Cook, stirring often, until the meats are starting to cook in their own rendered fat, about 5 minutes. Stir in cabbage, increase heat to medium-high, and cook another 4 minutes.
- Stir in the tomato mixture and cook another 5 minutes. Add chickpeas, chicken stock, and parsley. Bring to a boil, season with salt and pepper, and partially cover. Reduce heat to low and simmer for about 20 minutes. Serve hot.