Vegetarian Cabbage Soup Recipe

Ingredients

• 1 1/2 teaspoons agar-agar powder (optional)
• 3 cloves garlic (peeled)
• 8 ounces brown mushrooms
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup diced carrot (1 carrot)
• 4 cups chopped green cabbage (hearts removed (about half a head of cabbage))
• 1 quart vegetable broth
• 1 14 ounce can no-salt-added diced tomatoes
• 3/4 cup long grain white rice (uncooked)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground paprika
• 2 bay leaves
• 1 tablespoon honey
• 3 tablespoons red wine vinegar
• 1/4 cup chopped fresh parsley leaves (divided)

Instructions

1. 1

   Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.*

2. 2

   Once the agar has hydrated and "bloomed," set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.

3. 3

   Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; sauté for 4 to 5 minutes, until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes, until browned. Mix the mushroom mixture with the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaves to the pot. Stir in the warm agar-agar mixture.

4. 4

   Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.

5. 5

   Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.