This was such a 'shot in the air' recipe! I had some leftover roasted cabbage from when I tried to make asparagus rolls in cabbage, which turned out to be a flop dish and never made the blog. But, I felt so guilty in throwing out the asparagus that I had cleaned, cut, cooked, and toiled away to make patties out of, that I ended up using them as filling in parathas! Gosh they were yummy - Note to self : Recreate Asparagus Patty Paratha!! Anyhow, so I had the roasted cabbage and an open but unused can of creamed sweet corn. So, I just let my hands guide me. And it turned out quite alright. The recipe is quite similar to sweet corn chicken soup found in India.
3 to 4 leaves of roasted cabbage
1 15 oz can of creamed sweet corn
1 egg, beaten
2 green chillies, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
Few drops of sesame oil
1 to 2 tbsp soy sauce
Salt and Black pepper
1 tbsp vinegar
Pinch of sugar
2 to 3 cups of water
2 chicken bouillon cubes
Take out about 3 to 4 full leaves of cabbage, wash, and pat dry. Heat oil in a flat pan and let the cabbage roast on low heat. Season with salt and pepper. It should roast, not burn. When wilted and roasted, set aside. Give it a coarse chop so we can add it to the soup.
Heat vegetable oil. When really hot, add the ginger, garlic, and green chillies. Roast for a few minutes but do not let it burn. Now add the previously roasted cabbage cut in bite size pieces and roast a little. Add the creamed corn and mix well. Add the soy sauce and sesame oil. Stir and let cook for 3 to 4 minutes. Now add the water depending on how watery you want the soup. Crush the bouillon cubes and mix. Let it come to a rolling boil. Add the beaten egg either in drops (like egg dropped soup) or stir the soup with a fork as you drop the egg to create thin lines. Add salt, pepper, and sugar. Before serving add some vinegar as per taste. Serve hot!
3 to 4 leaves of roasted cabbage
1 15 oz can of creamed sweet corn
1 egg, beaten
2 green chillies, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
Few drops of sesame oil
1 to 2 tbsp soy sauce
Salt and Black pepper
1 tbsp vinegar
Pinch of sugar
2 to 3 cups of water
2 chicken bouillon cubes
Take out about 3 to 4 full leaves of cabbage, wash, and pat dry. Heat oil in a flat pan and let the cabbage roast on low heat. Season with salt and pepper. It should roast, not burn. When wilted and roasted, set aside. Give it a coarse chop so we can add it to the soup.
Heat vegetable oil. When really hot, add the ginger, garlic, and green chillies. Roast for a few minutes but do not let it burn. Now add the previously roasted cabbage cut in bite size pieces and roast a little. Add the creamed corn and mix well. Add the soy sauce and sesame oil. Stir and let cook for 3 to 4 minutes. Now add the water depending on how watery you want the soup. Crush the bouillon cubes and mix. Let it come to a rolling boil. Add the beaten egg either in drops (like egg dropped soup) or stir the soup with a fork as you drop the egg to create thin lines. Add salt, pepper, and sugar. Before serving add some vinegar as per taste. Serve hot!
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