500gramsbeef bones(or ham bones, they’re especially good)
400 to 600gramswhite cabbagecored and cut into thin strips
4 to 5tomatoesdiced
freshly ground pepperto taste
12 to 24quail eggshard boiled and shelled
fresh cilantro or sweet basilto garnish
Place the beef bones in a pot, pour cold water to cover and bring to the boil. Skim off scum that rises to the surface. Add a whole onion, whole garlic and a teaspoonful of peppercorns. Lower the heat, cover and simmer for an hour to an hour and a half.
Lift out the bones and, if there is any meat attached, pull it off and cut into small cubes. Discard the bones.
Take out the garlic and onion from the broth. Peel and chop or mash.
Strain the broth. Reheat. Throw in the diced tomatoes and shredded cabbage, and any cooked meat that you want to add. Season with salt and freshly ground pepper. Simmer for 30 minutes or until the vegetables are tender.
Just before serving, add the quail eggs. Ladle the cabbage and quail eggs soup into bowls and top with fresh herbs like sweet basil or cilantro, or both.
Cabbage and quail eggs soup printed from https://casaveneracion.com/cabbage-and-quail-eggs-soup/ for personal use only. Not for republication nor distribution.