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)
- 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.