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.Print
Asian Dumpling & Cabbage Soup
Simple soup is flavorful and healthy; uses frozen dumplings to get dinner on the table quick!
- 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
- Steam, boil, or microwave dumplings according to package directions. Remove pot from heat and keep dumplings warm in hot water.
- 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.
- Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings and top with cilantro.