Caldo de repollo, cabbage soup is definitely underrated! If I think back on it now, one of my favorite parts about Caldo de res was the cabbage! Oh Yes! I would ask mom for extra cabbage in my bowl. There is just something comforting about that warm broth with with the tender cabbage and a squeeze of fresh lime. Tasty! As we enter a new year, many of us set resolutions to try and eat healthier going forward. I’ve had several request for a caldo de repollo, cabbage soup recipe recently. This is my twist to this simple, but tasty recipe.
Clean Out Your Pantry and Refrigerator!
Some of my best soup recipes happen when I clean out the produce from my pantry and or refrigerator. I always make sure I have the basics like carrots, celery, zucchini, cabbage, potatoes, tomatoes, chile peppers, onion, garlic, cilantro, limes and sometimes corn. I’m ready for caldo at any given moment! Lol! Knowing that the produce is there, it motivates me to come up with recipes so I can use it all up. In the end, I have a nice home cooked meal with plenty of vegetables instead of going out for that fast food combo.
I Confess I am a Lime-O-Holic! LOL!
Since I can remember, I have always enjoyed fresh limes or lemons with a sprinkle of salt. So much so, that I remember swiping a few huge lemons from the neighbors tree to enjoy them with my little bag of saladitos, ha, ha, ha! Saladitos are dried, salted plums that I used to purchase from the ice cream man that drove down Kansas Ave. in South Gate, California. Those were the days! Since then, I have stopped eating so much citrus like that because it was not good for the enamel on my front teeth. Ooops! A little squeeze of fresh lemon or lime on my savory foods like caldo, sopas or tacos brings out the flavors of the other ingredients and I enjoy it.
Don’t Forget About The Dried Chiles!
Many times my followers will ask what do do with all the dried chiles leftover once they use what they need for recipes like pozole, enchilada sauce or birria. Easy! Toast and rehydrate a few guajillo or California and blend them with softened tomatoes or tomatillos for any soup base. Toast them, then grind them down to prepare a pure chile powder for homemade chili, spice blends or quick adobos. The chile powder keeps for a long time in the refrigerator.
These days, I see cabbage being used in more Mexican recipes
Back in the day, I only remember cabbage going into the caldo de res(beef soup). In the last few years I see in going into all kinds of Mexican style soups like caldo de albondigas, caldo de pollo and even in guisados with meat. They’re all delicious, but I think in the past the caldo recipes had a few large chunks of carrot, potato, squash, corn or celery, depending on the soup recipe. The vegetables were complimented with some meat, but it was not the focus of the dish. Add a large spoonful of arroz(rice) and serve with warm corn tortillas and lime wedges, of course.
I try to opt for fresh ingredients whenever I can! No pun intended!
In the past, I used to incorporate more canned ingredients from my pantry, such as tomatoes, mixed vegetables, beans and sauces. I will always have a small selection of all of those in my pantry in case I need them. There’s nothing worse than starting to fry the rice, then realize you have no fresh tomato to blend for the sauce! Thank you canned tomato sauce! Mom used to use it in a pinch and it was fine.
Let’s Get To The Recipe Already!
Make it a habit to add warm water and broth to your recipes instead of cold. It speeds up the cooking time and it may prevent your pots and pans from being damaged.
This literally smelled like Thanksgiving! Lol!
Not a fan of bouillon? Skip it! There are many options these days at the local market.
I prepared this cabbage soup once and added ground beef to it! So tasty! I am thinking it would be delicious with some mini albondigas next time!
Not a fan of cilantro? Substitute with parsley!
Adding a sliced chile pepper, will add a little heat and flavor. Add it whole for less heat.
Caldo de Repollo-Cabbage Soup
Ingredients
- 3 tbsps avocado oil
- 1/3 white onion 106 gr, roughly chopped
- 3 cloves of garlic 12 gr, roughly chopped
- 1 chile guajillo 6 gr, torn into pieces
- 2 large Roma tomatoes ends sliced off , then roughly chopped
- 2 c water or broth
- 1 tbsp chicken or vegetable bouillon
- Salt and pepper to taste
- 2 carrots 154 gr, sliced
- 2 sticks of celery 134 gr, sliced
- 1 red or white potato 200 gr, sliced
- ½ med cabbage 425 gr, chopped
- 6 c chicken or vegetable broth
- 1 zucchini 158 gr, sliced
- Cilantro to taste, finely chopped
- Garnish
- Lime wedges
- Crushed chile piquin
Instructions
- Prep all the vegetables before heating the oil.
- To a large soup pot, pour in 1 ½ tbsps. of avocado oil. To a separate skillet, pour in 1 ½ tbsps. of avocado oil. Preheat to below medium heat for a few minutes.
- When ready, to the skillet, add the onion and garlic. Sauté for 3-4 minutes. Add the torn pieces of chile guajillo and sauté for 1 more minute. Add the tomatoes. Season lightly with salt and pepper. Sauté for 5 minutes or until the tomatoes begin to release their juices and soften a bit. Pour in 2 cups of water and bring to a simmer. Cook for 10 minutes.
- While you wait, preheat the large pot with oil to medium heat for 2 minutes. When ready, add the carrots, celery, and potatoes. Season lightly with salt and pepper. Sauté for 5 minutes. Lower the heat.
- Transfer all the softened ingredients from the skillet, including all the liquid to the blender jar. Add the chicken bouillon. Secure the lid, hold it down with a clean kitchen towel, and blend on high until smooth.
- To the large pot, add the cabbage. Stir well to combine the ingredients. Pour in the blended tomato sauce. Stir. Pour in the 6 cups of broth. Stir well to combine. Taste for salt and pepper. Bring up to a light simmer and cook for 10 minutes.
- Add the zucchini and chopped cilantro. Stir well to combine. Let simmer for another 10-13 minutes.
- Ladle into bowls. Garnish with lime and crushed chile piquin. You could also garnish with cubes of queso panela and avocado to keep it light.
Notes
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This was so-so-so good on this cold, windy, winter night. I appreciated every delicious spoonful of goodness, loved Caldo de Repollo-Cabbage Soup and I did add albondigas, next time will use chicken. Happiness in a bowl, made your rice, homemade tortillas, salsa, this was our tasty weekend meal. Thanks for all your suggestions throughout the recipe, very helpful, and yes fresh is Always better, canned when needed. Especially liked your idea of using any leftover dried peppers to grind and use as genuine chili powder for future base on chilis, soups, etc. (keep refrigerated) see I so read all emailed recipes you send. Thank you so much for sharing, you don’t know how Happy you make me & family with your wonderful Mex. recipes,- fan & follower.
Don’t quite understand why more people aren’t visiting/commenting on your work. This is the second recipe I’ve made, the first being your salsa verde which was awesome as well. This soup was spot on just as written. Happily it was a large batch and will make great leftovers.