# @cookingwithrel on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DHJ1DdryvXL
- **Gondola URL:** https://gondola.cc/posts/29194218-cookingwithrel-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e4569859a6.jpg
- **Posted:** 2025-03-13T20:52:01.000+00:00
- **Account Owner:** Ariel (@cookingwithrel) — https://gondola.cc/cookingwithrel

## Caption

#ad Reducing food waste one cabbage soup at a time! 🍜🥬✨ Join foodprintorg ‘s 4 week “Eat Down Your Pantry” Challenge to learn how to clear out your pantry, cook what you already have, and save some money! Once you sign up (it’s freeee) you’ll receive weekly tips from April McGreger preservingthesouth to help you reduce your food waste.

Now let’s make some cabbage soup! It’s hearty, tangy, and has a sweet nutty finish from a secret parmesan rind. This recipe is flexible and can withstand lots of swap in’s and out’s. Don’t have farro? Use brown rice. No lemon? Use lime zest and vinegar! To up the protein, I like to top my bowl with some crispy plant-based sausage. This soup is what you make it. 

Ingredients
3 tbsp olive oil
1 yellow onion, sliced thin
4 garlic cloves, peeled and smashed
1 head of green cabbage, three quarters sliced thin and one quarter sliced VERY thin
1 sprig of rosemary or thyme
Salt
Black pepper
Splash of white wine or dry vermouth
1 lemon, zested and sliced in half
½ cup of farro, brown rice, or wheat berries
Parmesan rind and freshly grated parmesan
5 cups of chicken or vegetable broth
Splash of white wine, red wine or sherry vinegar
2 tbsp finely chopped parsley
*Opt: cooked plant-based sausages

Make it!
1. Heat a large pot over medium-high and add your olive oil. Once it begins to shimmer, add your onions and garlic and cook for 2 min. Add three quarters of the cabbage (reserving the other quarter for later). It’s okay if it doesn’t all fit, you may need to add it in waves. Cook, stirring occasionally for 5 min, or until the cabbage and onions have reduced in size by half. Season with a few pinches of salt and a few grinds of pepper. Reduce the heat to medium, add your rosemary sprig, and cook uncovered for 30 min, stirring occasionally.

2. Make your slaw! In a medium bowl, combine the reserved cabbage, a drizzle of olive oil, lemon zest, a squeeze of lemon, parsley, a pinch of salt, and a few grinds of black pepper. Toss and taste. Store in the fridge until ready to serve. 

3. Continued in the comments…

#foodprint #eatdownyourpantry #reducewaste #foodwaste #cabbagestew #cabbagerecipe #stpatricksday

## Stats

- **Views:** 0
- **Likes:** 933
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- **Comments:** 19

## Tags

cabbagerecipe, cabbagestew, reducewaste, foodwaste, foodprint, ad, eatdownyourpantry, stpatricksday

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