Cabbage and quail eggs soup

Cabbage and quail eggs soup

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 to 6
Author Connie Veneracion


  • 500 grams beef bones (or ham bones, they’re especially good)
  • whole onion
  • whole garlic
  • 1 teaspoon peppercorns
  • 400 to 600 grams white cabbage cored and cut into thin strips
  • 4 to 5 tomatoes diced
  • salt to taste
  • freshly ground pepper to taste
  • 12 to 24 quail eggs hard boiled and shelled
  • fresh cilantro or sweet basil to 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.