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Anchovy Cabbage Soup

Flavors.of.Asia's picture
Ingredients
  Oil 3 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Shredded cabbage 3 Cup (48 tbs)
  Anchovy paste 1 Tablespoon
  Ground dry chili pepper 1⁄2 Teaspoon
  Tamarind/Lemon juice and plum jam-2 teaspoons 2 Teaspoon
  Salt 2 Teaspoon
  Tomatoes 2 , finely chopped
  Beef broth 6 Cup (96 tbs)
Directions

MAKING
1. In a large saucepan, heat the oil and add the onions and garlic to the hot pan. Cook on high for five minutes
2. Add the cabbage to the hot pan and sauté for 10 minutes while stirring continuously
3. In a bowl, blend the anchovy paste, tamarind, chili peppers, salt, tomatoes, and broth to make a smooth sauce. Check the seasoning
4. Tip over the vegetables and cook on low heat for 30 minutes.

SERVING
5. Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
5

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 151 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 1 mg0.3%

Sodium 1764.3 mg73.5%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.5 g10%

Sugars 5.2 g

Protein 6 g11.1%

Vitamin A 9.5% Vitamin C 42.2%

Calcium 8.4% Iron 5.6%

*Based on a 2000 Calorie diet

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Anchovy Cabbage Soup Recipe