Prep the vegetables. Core and thinly slice cabbage. Slice onion and celery. Chop bell pepper. Mince jalapeño and garlic. Juice the limes.
Heat olive oil over medium-low heat in a large soup pot. Add onion, celery, bell pepper, salt and pepper. Sauté until onion is translucent, 3-5 minutes.
Add cabbage, jalapeño, garlic, bay leaves, mustard seeds, coriander seeds, and dried oregano to pot and turn heat up to medium. Sauté for 2-3 minutes until fragrant, stirring frequently.
Add tomatillo salsa, butter beans, jackfruit, bouillon, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
Once soup is done cooking, turn off the heat and add the lime juice. Stir to combine.
Ok so here is my confession, the first time I made the soup I chose the wrong type of green salsa that had a temperature gauge that went to the TOP. So my husband loved it and had most of it to himself. Lol so this time I chose to use 7 fresh tomatillos instead. The soup was bright and fresh and tangy! This time I get to enjoy the rest of the pot.
Yes! You can definitely use fresh tomatillos as well. When I first made the soup I actually used leftover homemade salsa verde.
I love cabbage in anyway shape or form. I never even thought or bringing it together with tomatillos. WOW what a great combination of flavors. And then eaten with the Mexican Garlic bread, these 2 recipes are real winners. Can wait to try the others.