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Gingery Chinese Cabbage Soup | Gut Healing Food


”All disease begins in the gut” – Hippocrates

This gingery Chinese cabbage soup is one of my favourites. First, because it’s from Mauritius my home country and second because of it’s healing benefits.


This Gingery Cabbage Soup is full of anti-inflammatory and gut loving properties. I have been making versions of this light cabbage soup since I remember myself cooking. You can use any cabbage in this recipe, in fact, Pak Choi and watercress can also be replaced by the cabbage. (Buy local and seasonal)

Cabbage has some of the most powerful antioxidants found in cruciferous vegetables. Due to its high phytonutrient content, cabbage is proven to be a great cure for stomach ulcers.  Compounds in cabbage strengthen stomach muscles, which helps resist acid attacks. Cabbage is best prepared as close to raw, to preserve the many nutrients.

Paired with the anti-inflammatory ginger, this cabbage soup is almost doubled its benefits.

I love it, It has a delicate and subtle flavour to it,  best when NOT overcooked as it also keeps a crunchy texture.

Do you have you a  cabbage recipe? How often would you use it??

This gingerly Chinese cabbage soup is a version of Mauritian ‘boullion’. It’s warming, perfect for this weather. Though when it comes to soup, I can have it all year round, it doesn’t have to be winter. Back at home, we would usually have a ‘bouillon’ with boiled rice, green coriander chutney and homemade fermented Indian style pickle, weird combination but a unique and delightful.

Eating a well-balanced diet is the best way to optimise your health

Gingery Chinese Cabbage Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

Gingery Chinese Cabbage Soup


  • 1 whole Chinese Cabbage or any other cabbage of choice
  • 1 tea-spoon of coconut oil
  • 1 onion chopped
  • 2 cloves of garlic
  • 2 inch of ginger sliced
  • 1 carrot cut into small cubes
  • 1 celery stick cut into very small cubes
  • 1 ripe plum tomato roughly chopped
  • 3 cups of vegetable stock or water
  • Salt and pepper to taste
  • Optional - A squeeze of lemon juice just before serving


  1. Heat oil in saucepan.
  2. Add onion and fry till slightly brown but not burnt.
  3. Add garlic and cook for 2 more minutes.
  4. Add vegetable stock, ginger carrots and the tomato.
  5. Simmer in a gentle heat till boiling.
  6. Add cabbage leaves and cook for 5 minutes.
  7. You want the cabbage to just wither and still has that slight crunch.
  8. Enjoy on its own or as a main with rice, meat and a coriander chutney
  9. Optional - A squeeze of lemon juice just before serving
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