Cabbage Soup + Homemade Bone Broth
Fall in a bowl/mug
I had a girlfriend stay the weekend and created this soup after a long day at the beach. It’s the coziest, most satisfying recipe — I wanted to put it on Substack so I could share the link with my mom/ grandma/ friends! So here ya go! Best enjoyed in good company of course. If you’re here for the bone broth recipe, scroll down!
Cabbage Soup
Ingredients —
1 tablespoon olive oil
1/2 onion, sliced
Few cloves of garlic, diced (optional)
1/2 head green cabbage, chopped
3 medium carrots, chopped
1 lb ground beef or lamb (lamb is my favorite!)
2-4 cups bone broth, depending on how thick you like it! (scroll down for the recipe)
1 tablespoon Dijon mustard
2 teaspoons honey
Sea salt
Fresh dill
What we served it with — pickled red onions and crumbled Siete tortilla chips!
FIRST THING:
Heat a large bottomed pot over medium heat. Sautee garlic and onion in olive oil for 3-5 minutes.
SECOND THING:
Add chopped cabbage and carrots, and sauté 7-10 minutes or until just tender.
THIRD THING:
Add ground lamb/ beef, sauté 5 minutes.
FOURTH THING:
Pour in bone broth, Dijon mustard, honey. Bring to a simmer. Let simmer on low for at least 15 minutes.
FIFTH THING:
Pull off the heat, stir though a handful of fresh, chopped dill. SERVE with pickled onions and chips if you have! I’ve never had leftovers because it goes quick, but I imagine the flavors would meld even better the next day.
Homemade Chicken Bone Broth
Ingredients —
Bones + any meat leftover from a rotisserie chicken or roasted chicken (If you have a local butcher and can get your hands on chicken feet, throw those in, too! Add so much natural gelatin + collagen to the broth)
A few stalks of celery, a carrot, a parsnip, herbs that are drying out in the fridge (optional)
Splash of apple cider vinegar (also optional, helps to extract nutrients from the bones and enhance the flavor)
Pinch of salt
6 cups of filtered water
FIRST AND ONLY THING
Add the chicken bones, vegetables/ herbs, a splash of apple cider vinegar, and water to a crockpot. Turn on high for 8 hours, then switch to low. I usually let mine simmer for 24 hours. If you don’t have a crockpot, you can do this on a stovetop and let it simmer for the same amount of time. You can even use some of the broth to make soup, then add more water and let it simmer longer. There are no rules! I’ve been making this for almost 10 years, and if you’re using the remnants from a roast/rotisserie chicken, it’s basically free!
Serving tip — If you’re having a mug of this in the afternoon (my favorite time to drink it), I like to add some fresh sliced ginger, sea salt, and a squeeze of lemon juice.
*If you have a hard time eating a lot of meat and think protein shakes are…weird, this is such an easy way to get extra protein in!
xoxo LOVE YA!!!! ❤️ Maddie