Spicy Curly Green Cabbage Soup



1 teaspoon [5 mL] canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon [2.5 mL] caraway
1/4 teaspoon [1 mL] ground chili pepper
2 cups [500 mL] peeled tiny white potato wedges
31 1/2-ounces [900 mL] chicken broth
1 cup [250 mL] water
1 bunch curly green cabbage, hard stems removed and leaves finely chopped [7 cups / 1.75 L]
Freshly squeezed juice of 1/2 a lemon
1/2 sweet red pepper, membranes removed and seeded, into tiny dices



Into a large casserole, heat canola oil over medium heat.
Soften chopped onion until translucent.
Stir in chopped garlic, caraway and ground chili pepper.
Mix in potato wedges, chicken broth and water.
Mix in chopped cabbage, large handfuls at a time, adding some more chopped cabbage as soon as the leaves wither.
It will seem that there are too many leaves but their volume will decrease while cooking.
Stir in half of fresh lemon juice.
Cover and leave to simmer over medium-low heat for approximately 15 minutes, until cabbage is soft and potatoes done, easily pierced with the tip of a knife.
Slowly stir in remaining lemon juice, tasting the soup to get the desired flavor.