Ingredients for 2:
- 1 spring onion
- 1 clove garlic
- 150 grams of cabbage
- 2 celery stalks
- 1 tomato
- 1 pinch of salt
- 420 milliliters of water (1¾ cups)
- 1 dessert spoon of olive oil
Preparation:
1. In a saucepan, brown the spring onion cut into julienne strips with the peeled and whole garlic. Add a little salt and let cook for three minutes.
2. Next we add the clean and sliced celery. Cook for a couple of minutes and add the peeled and diced tomato. Add a little more salt.
3. Finally, add the shredded cabbage and mix all the ingredients for the cabbage soup. Let the cabbage cook for five minutes and add water to cover. We cook the soup until the cabbage is tender. We rectify salt.