This soup has long been a family favourite, found on that old recipe site RecipeZaar. Does anyone remember RecipeZaar? Until my Mum suggested to me to blog this recipe, we thought that website was gone and lost forever; thankful that we had printed it so many years ago and had found it again. Well, as it turns out, I learned that RecipeZaar is now Food.com and I decided to search for the recipe (for research purposes) and there it was, exactly the same one we had printed.
Like many family favourites, however, we’ve tweaked the soup and adjusted it to our own tastes to make it our own. The print-out has crossed out ingredients, handwritten notes for what to use instead. For example, the original recipe was vegetarian, using tofu, but we use pork instead nowadays.
Since finding our printed copy again, we’ve been enjoying this soup during the cold winter months. It’s a lovely, filling soup – sometimes more like stew – with lots of cabbage and flavour and spice from the curry powder (store-bought can be used, although I’ve also been making our own with a slightly modified version of this recipe from Pecanbread.com).
Curried Cabbage Soup
Adapted from a recipe found on RecipeZaar (now Food.com)
2 tbsp. olive oil
1/2 large onion, chopped
1/2 cabbage, roughly chopped
About 1/2 lb. pork, cut into bite-sized pieces
1 (16-ounce) can crushed tomatoes
32 ounces water
1/2 cup uncooked rice (any kind)
Juice of 1 lemon (optional)
1 tbsp. curry powder
1 to 1 1/2 tbsp. honey
Salt and pepper
Saute onion over medium heat in a large pot until translucent; add the pork. Once the pork is almost cooked, stir in the cabbage and cook until it begins to soften.
Add the crushed tomatoes, water, rice, lemon juice (if using), curry powder, and honey. Bring to a boil and reduce heat, simmering for 2 hours. Stir occasionally, to make sure that nothing sticks to the bottom. (Depending on the kind of rice you use, the rice may have a tendency to settle and stick to the bottom; we’ve noticed this happens with jasmine rice but not basmati.)
Serve on its own or with extra cooked rice, and garnish with ripe avocado. Add salt and pepper to taste. (Garlic powder is also a nice touch!)