I developed this recipe to be a part of the Fall Organically Thin Detox. I wanted to do something with onions and cabbage, both great for cleansing during the Autmn months. They are supportive of the lungs and large intestines, two organs we focus on according to Traditional Chinese Medicine this time of year.
This soup is spectacular. I made it this morning and helped myself to 3 bowls. There is something compelling about the tanginess of the vinegar balanced with the maple syrup and sweet onions. This recipe is relatively quick, takes about 40 minutes or less.
(One note: I used Imagine brand Organic chicken broth and I really enjoy the flavor and texture)
4 tablespoons olive oil
4 vidalia or spanish onions, sliced thin
2 cloves garlic, smashed
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
1/4 teaspoon dried thyme
4 cups of chicken, beef or veggie stock
sea-salt and black pepper to taste
1 1/2 cups of finely shredded napa cabbage
To a large stock pot on medium heat add olive oil and onions, season with salt & pepper. Stirring occasionally, let the onions cook for about 30 minutes until very soft & golden brown. Add garlic cloves and let cook for another 5-10 minutes. Add maple syrup,vinegar and thyme. Add stock, bring to boil, turn to low and add cabbage, cook for an additional 3-5 minutes, then turn the heat off. Yum.
Onions decrease inflammation and mucous in the body, they also lower blood pressure and cholesterol. Cabbage has abundant amounts of sulfur which is a warming food and perfect for Fall. Sulfur destroys parasites and cleans the blood. Cabbage is also a rich source of iodine and Vitamin C.