Asian Dumpling and Cabbage Soup – #greenslove

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Asian Dumpling & Cabbage Soup |

Here in Illinois this time of year, the only #green thing around in my little patch of suburbia is my green garlic scapes! They are about an inch tall! I’m very excited about this since when someone told me last fall that all you had to do to grow garlic was pop a single garlic clove into the dirt, I was skeptical. But it appears to be true! Thus you can see why I will not be sacrificing even a half inch of my garlic scapes for #greenslove, the #love bloghop theme for March. So, since it’s St. Patricks Day in a few days, I thought you just might have some leafy green leftover cabbage in your fridge soon. Here’s what to do with the rest of it…

This warming recipe is so simple it’s a bit ridiculous. But it’s a thousand times better than take-out and is very kid-friendly. I adapted this version from this Asian Dumpling Soup recipe.

Asian Dumpling & Cabbage Soup


  • 1 (15- to 16-oz) package frozen Asian dumplings (I used Shrimp Gyoza from Trader Joe, but you could use wontons)
  • 6 cups fat-free, reduced-sodium chicken broth (40 fl oz)
  • 3 cups thinly sliced cabbage (from 1/2 head)
  • 1 cup shredded carrots (about 2 large)
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro


  1. Steam, boil, or microwave dumplings according to package directions. Remove pot from heat and keep dumplings warm in hot water.
  2. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add corn and cook 1 minute until heated through. Stir in salt and pepper if desired.
  3. Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings and top with cilantro.

This month’s #Greenslove hosts are:

 ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose


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    • Serena says

      It’s such a comforting dish, isn’t Elizabeth? Love your story of every week…I make cabbage soup of some variation almost every other week, so simple and filling!

  1. says

    Costco sells some yummy Chicken and Cilantro Wontons that would be lovely to use in this soup.

    This recipe looks awesome- just printed this to make on St. Patricks Day!

  2. says

    Love the gentle simmering of the cabbage – cabbage offers so much flavor! One of our friends’ mother is an organic farmer and the garlic they gave us in the fall was so unbelievably amazing! He instructed me to plant it among my perennials (namely my roses), but I didn’t :-( I think I still can plant it in the early spring, and thankfully we still have a fair bit left, but I’m not sure – I’m going to try it anyway!

  3. says

    I eat a lot more raw cabbage than cooked, but this soup sounds delicious, and I love how easy it is. If only I could find some premade gluten-free dumplings… How exciting to have green garlic scrapes sprouting. Can’t wait to see what you cook up with your garlic! Happy #greenslove :-)

    • Serena says

      Thanks for the support EA. I will definitely be cooking with the scapes. They’ve slowed down with the 29 and 30 degree temps we’ve had, but I think they’re hearty!?

    • Serena says

      Thanks Laura. I agree any time you can cook at home (even with one or two premade items) it’s better – and usually faster than loading everyone in the car to go get take out! Plus there are usually leftovers…only there weren’t any with this soup!

    • Serena says

      THanks Jen! We make a lot of variations on this soup…so create away with what you have in your fridge!

  4. Marilyn says

    Made it And it was yummy. Used Trader Joes’s roasted corn and chicken potstickers. To jazz it up used some soy sauce and sesame oil. A definate repeat for us. Thanks


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