I had been craving cabbage for a couple days—it was a weird enough for me to actually notice it. When I woke up feeling achey and out of it, like I’d be able to listen to the Beatles’ “Tomorrow Never Knows” and think it makes complete and perfect sense, I realized I must have needed something restorative—aka cabbage, which has long been regarded as a health-promoting food. It’s rich in Vitamin A, B6, C, E, K, Thiamin (a B-vitamin), Folic acid (another B-vitamin), Potassium, Selenium, Calcium, Magnesium, Manganese, Iron, and Fiber.
Of course, I wasn’t too out of it to go to the produce market across the street. I grabbed a nice-looking little green cabbage along with some other soup necessities and waited until I actually had motivation to get up off the couch (around 6:30) to throw together a new soup. And hence, this Yellow Split Pea-and-Cabbage Soup was born…
- 1-2 tbsp olive oil
- 4 cloves of garlic (or more), minced
- 1 small onion, diced
- 3 carrots, grated or pulsed in a food processor
- 1 lb yellow split peas, rinsed (not soaked)
- 6 cups vegetable broth or 2 vegetable bouillon cubes dissolved in 6 cups water
- 1 lb yellow split peas, rinsed
- 1 small head green cabbage, shredded
- salt and pepper to taste
- lots of turmeric (optional but good for colds)
- Heat olive oil in a large stock pot over medium heat. Add garlic, onion, and carrot. Cook until soft.
- Add broth and split peas. Bring to a boil and then lower heat and simmer, covered, for 20 minutes.
- Add cabbage and seasonings. You will also need to add more water. I added around 2.5 cups more. Cover again and allow to simmer for about another 30 minutes.
- Serve hot, preferably with crusty bread…or toast if you’re too tired to go out and buy crusty bread.