Winter CSA: Slow Cooker Asian Corn Cabbage Soup

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

Join Key Ingredient and make sure to friend me there.

Comments

  1. sharron sussman says:

    Ummmmm…..I know what a cabbage is but what’s a CSA?

    Sorry, I’m an elderly person & I haven’t kept up. :-)

    • Sharron – Sorry lots of people don’t know. It’s short for Community Supported Agriculture. You pay ahead of time for usually about 20 weeks of produce boxes.

      The quantity can vary on weather and things like that so you take your chances. I paid a few months ago to get a 25.00 produce box to be delivered every week. Usually in most you don’t pick what goes in it so you get what you get. It does make for an exciting delivery day for me though!

  2. sharron sussman says:

    Thanks – I used to share a box with a neighbor a few years ago, but even half was just too much for a small household like mine. I try to hit the Farmers’ Markets here in San Diego County. We are very lucky to have the variety and quality we do…

    Enjoy your blog, have tried some of the recipes and will definitely make the soup & salad.

    Sharron
    Julian CA

  3. I love your recipes. :)

Speak Your Mind

*