Ingredients

The following ingredients have 4 Servings
  • ½ head of a very large cabbage (chopped (or use one medium cabbage))
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 2 bell peppers (chopped)
  • 2 celery stalks (sliced)
  • 2-3 large carrots (chopped/halved)
  • 6 stems of thyme (leaves removed or use 2 tsp of dried)
  • 14 oz can of chopped tomatoes in juice (400g)
  • 2 tsp parsley (dried)
  • ½ tbsp ginger ((10g) minced or use 3 tsp of dried)
  • 2 tsp black pepper ((8g))
  • 6 cups vegetable broth ((1.4 litres))
  • 2 bay leaves
  • creole seasoning to taste ((I used 3tbsp heaped))
  • pink salt to taste if needed

Instruction

  • On medium heat, add the olive oil.
  • Proceed to saute the onion, garlic and ginger until soft and translucent.
  • Add the bell peppers and celery and cook for 2-3 minutes.
  • Sprinkle in the seasoning - parsley, black pepper and parsley.
  • Stir in the chopped tomatoes and add a small amount of the cajun seasoning (do this in stages so you get the right level of heat/spiciness).
  • Add the cabbage, bay leaves and pour in the vegetable broth.
  • Bring the pot to a rolling boil and reduce to medium/low heat and simmer for 30-40 minutes (add more vegetable stock if needed).
  • During that time, add some cajun seasoning (to your preference and pink salt if needed)
  • Remove the bay leaves if possible.