Cabbage Soup RecipeOrigin: Liberia Period: Traditional |
Ingredients
3 small, (or 1 medium) white cabbage 
Cabbage Soup Preparation:Method:Add the chillies to a pestle and mortar and pound to a paste then add some of the onion and pound in. Finally add the tomato and pound until smooth. De-stem the cabbages then quarter and cut into large chunks. Wash the dried fish then cut into chunks and remove as many of the bones as you can. Add the chicken to a bowl and season with salt, black pepper and 1 Maggi cube. Set aside for 20 minutes to marinade. In a separate bowl add the beef and season with salt, black pepper, the baking soda (this will help tenderize the meat) and 1 Maggi cube. Toss to combine then set aside to marinade. When the meats are ready add plenty of vegetable oil in a large casserole dish or pot. Combine the meat and chicken and fry until well browned. Remove from the pot and set aside. Reduce the heat to low and add the cabbage to the pot. Fry for about 2 minutes, or until just limp then add the tomato and chilli paste along with the onions, the remaining Maggi cube and any left-over black pepper. Cook for about 4 minutes, stirring frequently then add the chicken, meat and dried fish. Add enough water to cover the contents of the pot by about 3cm then bring the contents to a boil. Reduce to a simmer, cover the pot and allow to cook for about 40 minutes, stirring occasionally. Take off the lid, raise the heat a little and allow the soup to thicken to your desired consistency. Arrange the meat and cabbage on a serving dish, ladle a little of the stock over the top and serve with rice. |
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