Cocina de Coles- Oaxacan Cabbage Soup
The chickpeas in this dish can be surprisingly pleasant if the skins are removed from either dried and soaked chickpeas, or use canned ones. The addition of cabbage and the flavorful chorizo sausage make this soup a wonderful comfort food.
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Servings: 6
Equipment
- Frying pan
- Blender
- Mesh strainer and wooden spoon
- Stockpot
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 389kcal | Carbohydrates: 34g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 46mg | Sodium: 486mg | Potassium: 752mg | Fiber: 8g | Sugar: 10g | Vitamin A: 512IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg