Asian-Inspired Spicy Cabbage Soup (What to do with all that cabbage. . . )

We grew a lot (and I mean a lot) of cabbage this year.  About quadruple of what is in the picture below.

Right now I am in the process of making our second batch of sauerkraut and I was at a loss of what else to do with it.  I am not a fan of cole slaw, so that idea wasn't even a possibility.  I already have plans to make Corned Venison and Cabbage next week with our home grown carrots and potatoes. So what else is there?

I decided to make soup, but I didn't want to make a tomato base soup or anything like minestrone.  I am a fan of minestrone, but I didn't want to make something that I have made before and I felt like something a bit spicy.  After looking through my cupboards to see what I had to work with, I came up with the following recipe.

This soup ended up being one of the most amazing soups that I have come up with.  It is pleasantly spicy without causing tears or any burning of the mouth.  It is an excellent way of using up a head of cabbage that you may not know what to do with. If you like foods spicier, by all means add more chili oil or chili garlic sauce, but if you are wary of spice, you might want to cut the chili oil and the chili garlic sauce in half and then add more gradually to taste if you prefer.

Another thing to note about the recipe is that I used homemade chicken stock and I don't use any salt in my chicken stock, so if you use store-bought chicken stock be careful when adding soy sauce.  I would advise cutting the soy sauce amount in half and then adding more to taste.

Asian-Inspired Spicy Cabbage Soup Recipe

Ingredients: 

2 t oil

1 large garlic clove, minced

1 T ginger, minced

6 c chicken stock, homemade or store-bought

3/4 c rice (I used jasmine)

1 c chopped carrots

2 large tomatoes, diced

1 cabbage (regular cabbage size- not napa or savoy size), cored and chopped into bite-sized pieces

2 t chili oil

2 1/2 - 3 t chili garlic sauce

2 1/2- 3 T brown sugar

1/4-1/2 c rice vinegar (to taste)

1/4-1/2 c soy sauce (to taste)

1 can coconut milk 

1 large lime, juiced

1/4 c cilantro, chopped 

Directions: 

1. Heat 2 t oil in a stock pot or large pot over medium heat. 

2. Add ginger and garlic and saute until fragrant, do not let brown. 

3. Add chicken stock and bring to a boil.  Turn down to simmer and add rice.  Cook rice until almost done, about 20 minutes ( a little longer if using brown rice). Add carrots and cabbage after about 10 minutes of simmering. 

4. Add tomatoes, chili oil, chili garlic sauce, brown sugar, vinegar, soy sauce, and coconut milk.  Simmer until cabbage is tender.  Adjust seasonings (chili oil, chili garlic sauce, brown sugar, vinegar, and soy sauce) to taste and spiciness level. 

5. Add lime juice and cilantro just before serving.