Date: 11 Jan 2015 Author: Jacqui Categories: Food, Starters & Soups 0

This recipe is adapted from ‘Appetite for China’.  The original recipe is called ‘Chinese Corn and Cabbage Soup’ but I did not follow it to a tee.  I omitted the mushrooms and scallions and added Chilli and celery which I love.  I just wanted a cabbage soup that tastes slightly different.  So I called mine ‘Not The Usual Cabbage Soup’.  Just that little sesame oil … really does make a difference. An idea is to add some broken rice noodles and make it more hearty and filling.


  • Olive oil
  • 1 small cabbage, roughly shredded
  • 2 large carrots, diced
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 can sweet corn
  • 900 ml Gluten Free chicken or vegetable stock
  • 2 tsp Sesame oil
  • 1/2 tsp Chilli flakes
  • Salt & Pepper


Heat oil in large pan. Sauté onions, carrots, celery and cabbage for a few minutes until cabbage starts to soften. Add the tinned corn. Season with salt, pepper and add the Chilli flakes. Cook for a few more minutes stirring all the time.  Now add the stock and the sesame oil, bring to a boil and then leave to simmer until cabbage is cooked. After the initial sautéing, I transferred everything into my crockpot and left it to slow cook on the lowest setting.

Not the usual … and I loved it!

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