Chinese cabbage Soup Recipes

Keralan cabbage thoran with coconut and chilli (above)

The very heart and soul of any Keralan sadya (banquet or feast), cabbage thoran is wonderful lightly spiced dry curry that allows the flavour of the vegetable to shine through. It's quite quick and easy to make, and can either be served as an accompaniment to other curries or as a main dish with the traditional rice and poppadoms.

Serves 4-6
100ml coconut oil (or vegetable oil)
2 tsp black mustard seeds
2 tsp urad dhal (black lentils)
1 tsp cumin seeds
2 dried red chillies, broken up
10-15 curry leaves
60g garlic and ginger paste
½ tsp ground turmeric
250g pointed spring cabbage, shredded
2 carrots, cut into thin strips
2 fresh green bird's eye chillies, cut into thin discs
100g grated fresh coconut
1 tbsp coriander cress or chopped coriander

1 Heat the oil in large saucepan or wok over a medium heat. Add mustard seeds, dhal, cumin seeds and red chillies. When the seeds start to pop, add the curry leaves. Stir for about a minute then add the garlic and ginger paste and turmeric. Fry for 30 seconds.

2 Stir in the cabbage and carrots and cook covered over a medium heat for about 6 minutes or until the vegetables are tender, adding a splash of water if it starts to catch.

3 Stir in the green chillies and coconut. Heat through, top with coriander and serve.

Recipe supplied by Nico Rilla, Wildflower Cafe, wildflowercafe.co.uk

Caldo verde (Portuguese-style cabbage soup)

Caldo verde is a rustic Portuguese peasant soup made primarily with cabbage and potatoes. It's delicious, hearty and perfect for those cold winter months. If you like you can add some spicy sausages, pork or black pudding to satisfy your carnivorous side. Either way it tastes great.

Serves 4 as a hearty starter
Olive oil
1 large onion, finely sliced
2 garlic cloves, peeled and finely chopped
1 stick celery, chopped
6 medium potatoes, peeled and diced
Salt and black pepper
Spicy sausages, pork or black pudding (optional)
1 large savoy cabbage, shredded
2 bay leaves
About 1.5-2 litres chicken, pork or vegetable stock
Extra virgin olive oil and smoked paprika to finish

1 Heat some olive oil in a medium pan and lightly cook the onion, garlic, celery and bay leaves until soft. Add the potatoes, salt and pepper and then pour in the stock and bring to the boil (this is the stage to add any meat if using). Turn to a simmer and then slowly cook the potatoes until tender.

2 Add the cabbage and cook for a further 5-7 minutes until cooked through. Remove from the heat and stand for 5 minutes. Season well to taste and divide between bowls.

2 Finish with extra virgin olive oil and a sprinkle of smoked paprika.

Recipe supplied by Ben Tish, Salt Yard Group

Braised savoy with fontina cheese and crispy crumb topping

The lightly nutty fontina winds its way through the veins of this dark cabbage dish. Topped with a crispy crumb, this really hits the spot.

Serves 4-6
1 tbsp butter
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
2 tbsp thyme leaves, roughly chopped
1 large savoy cabbage, cut into 8 wedges
200ml good chicken or vegetable stock
200g fontina cheese, roughly cubed
2 slices crusty bread, whizzed to coarse crumbs
25g parmesan, grated

1 Preheat oven to 200C/400F/gas mark 6. Heat the butter and 1 tbsp of oil in a large, ovenproof frying pan or shallow casserole over a medium heat.

2 Add the onion, cook for 5 minutes until it starts to soften. Throw in the garlic, half the thyme and nestle the cabbage between the onions. Fry for 1 minute on each side so the ingredients take on a little colour and the flavour of the onions.

3 Increase the heat, pour in the stock and bring to the boil. Cook for 2 minutes, turning the cabbage wedges once. Remove from the heat and dot the fontina over the cabbage and onion mix.

4 Toss the breadcrumbs with the remaining oil, thyme and parmesan. Scatter this over the cabbage and bake in the oven for 10-15 minutes, or until the topping is golden and the cabbage tender.
Recipe supplied by Rosie Reynolds

Golubsti (Ukrainian stuffed cabbage)

This is one of the most popular cabbage recipes in Ukraine. Add some dried barberries to lift the flavour a little, but don't worry too much if you have trouble finding them.

Serves 6 (makes 12 parcels)
2 tbsp rapeseed oil
1 large onion, finely diced
1 carrot, grated
1 tsp caster sugar
1 tbsp tomato paste