There’s just something about soup, isn’t there? Especially on those days when the wind is howling and you just need a big hug in a bowl. That’s where this amazing cabbage soup recipe comes in! It’s seriously the easiest thing to throw together, and the best part? It won’t wreck your healthy eating goals. It’s packed with veggies and super low carb.
I remember one particularly blustery January day… I was feeling totally bleh, you know? I peeked in the fridge and saw a lonely head of cabbage. BOOM! Cabbage soup to the rescue! Seriously, within 30 minutes I was curled up on the couch with a steaming bowl, and the world just felt a little bit brighter. Trust me, you’re gonna love how simple and satisfying this is!
Why You’ll Love This Cabbage Soup Recipe
Quick and Easy
Seriously, you can whip this up faster than ordering takeout! Minimal prep time, and it simmers to perfection in just minutes.
Healthy and Low Carb
This cabbage soup recipe is packed with nutrients and fiber, and it won’t send your blood sugar through the roof. Guilt-free comfort food at its finest!
Budget-Friendly
Cabbage and other veggies are super cheap, so you can feed the whole family without breaking the bank. Gotta love that!
Customizable
Not a fan of oregano? Swap it for thyme! Wanna add some spice? Throw in a pinch of red pepper flakes! This recipe is your blank canvas.
Delicious and Comforting
It’s warm, flavorful, and totally satisfying. This cabbage soup recipe is like a cozy blanket on a chilly day – pure comfort in a bowl!
Cabbage Soup Recipe Ingredients
Okay, let’s gather our goodies! Here’s what you’ll need to make this yummy cabbage soup recipe. Don’t worry if you don’t have *every single thing* – it’s super flexible!
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ head of cabbage, chopped
- 1 (14 ounce) can of diced tomatoes
- 4 to 6 cups vegetable broth
- 1 to 2 tablespoons lemon juice
- ¼ cup roughly chopped fresh parsley
- Cracked black pepper, to taste
How to Prepare This Cabbage Soup Recipe
Alright, let’s get cooking! This cabbage soup recipe is seriously simple. Just follow these steps, and you’ll have a delicious, healthy meal in no time. Don’t worry, I’ll walk you through it!
Cooking the Vegetables for the Cabbage Soup Recipe
First, grab a big pot – the bigger, the better! Drizzle in your olive oil and turn the heat to medium-high. Once the oil is shimmering (that means it’s hot enough!), toss in your diced onions, carrots, and celery. We’re gonna sauté these for about 4-5 minutes, until the onions start to soften and turn translucent. Stir them occasionally so they don’t burn, okay?
Adding Aromatics to the Cabbage Soup Recipe
Now for the good stuff! Add your minced garlic, dried oregano, dried basil, and salt to the pot. Stir it all around and cook for another minute or so. Be careful not to burn the garlic – burnt garlic is NOT a good flavor! You’ll know it’s ready when you get that amazing garlicky aroma wafting up. Mmm!
Sweating the Cabbage for the Cabbage Soup Recipe
Okay, in goes the chopped cabbage! Add it to the pot and stir it in with the other veggies and spices. Now, we’re going to “sweat” the cabbage for about 5 minutes. This just means cooking it down a bit so it softens and releases some of its moisture. Stir it frequently so it cooks evenly. It will shrink down quite a bit, so don’t worry if it looks like a lot at first!
Simmering the Cabbage Soup Recipe
Time to simmer! Pour in your vegetable broth and diced tomatoes. Give it a good stir to combine everything. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 10 minutes, or until the vegetables are as tender as you like them. I like mine a little bit on the softer side, but it’s totally up to you!
Finishing and Serving the Cabbage Soup Recipe
Almost there! Take the pot off the heat and stir in your lemon juice, freshly chopped parsley, and cracked black pepper. Give it one last stir to combine all those flavors. Now, taste it and adjust the seasonings if needed. Maybe it needs a little more salt, a squeeze more lemon, or a pinch of pepper? You’re the boss! Ladle the cabbage soup recipe into bowls and serve it up! Enjoy!
Tips for the Best Cabbage Soup Recipe
Wanna make this cabbage soup recipe *really* shine? Here are a few of my favorite little tricks. They’ll take your soup from “good” to “OMG, this is amazing!”
Don’t Overcook the Cabbage
Nobody likes mushy cabbage, right? Keep an eye on it while it simmers. You want it tender, but still with a little bit of bite. I usually test it with a fork – if it pierces easily but doesn’t fall apart, it’s perfect!
Adjust the Broth to Your Liking
Some days I like a thick, hearty soup, and other days I want something a little lighter. Feel free to adjust the amount of broth to get the consistency *you* love. Start with 4 cups and add more until it’s just right!
Season to Taste
This is HUGE! Seriously, taste, taste, taste! A little extra salt, a pinch of pepper, or a squeeze of lemon juice can make all the difference. Don’t be afraid to experiment until it’s singing your song!
Cabbage Soup Recipe Variations
Okay, so you’ve made the basic cabbage soup recipe and you’re loving it… but you’re also feeling a little adventurous? Awesome! This soup is *begging* for you to get creative! Here are a few fun twists to try. You do you!
Add Protein to Your Cabbage Soup Recipe
Want a little more oomph? Brown some ground beef, turkey, or even Italian sausage and toss it in! For a vegetarian boost, try adding chickpeas, white beans, or lentils. So good!
Spice It Up
Feeling fiery? Add a pinch of red pepper flakes or a dash of hot sauce! For a more earthy vibe, try smoked paprika or a bay leaf. Get creative with your spice rack!
Add More Vegetables
Seriously, the sky’s the limit! Zucchini, bell peppers, green beans, spinach… whatever veggies you’ve got lurking in the fridge, throw ’em in! Just chop them up and add them along with the cabbage.
Storing and Reheating Your Cabbage Soup Recipe
Got leftovers? Lucky you! This cabbage soup recipe tastes even BETTER the next day, after all those flavors have had a chance to meld. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll keep for about 4-5 days. When you’re ready to eat, just reheat it gently on the stovetop or in the microwave. Easy peasy!
Cabbage Soup Recipe FAQ
Can I Freeze This Cabbage Soup Recipe?
Absolutely! This cabbage soup recipe freezes like a dream. Just let it cool down completely first. Then, pop it into freezer-safe containers or even those handy Souper Cubes trays. It’ll stay good in the freezer for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge or use the defrost setting on your microwave. Easy peasy!
Is This Cabbage Soup Recipe Gluten-Free?
Yep! As written, this cabbage soup recipe is naturally gluten-free. We’re just using veggies, broth, and spices. Just double-check the label on your vegetable broth to be 100% sure, but most are totally fine!
How Can I Make This Cabbage Soup Recipe Vegetarian or Vegan?
Super simple! This cabbage soup recipe is already vegetarian, and it’s a breeze to make it vegan too. Just make sure you’re using vegetable broth (not chicken or beef!), and you’re good to go! You could also add some plant-based protein, like lentils or beans, for extra heartiness.
Nutritional Information for Cabbage Soup Recipe
Okay, so you’re probably wondering about the nitty-gritty… what’s the damage, right? Here’s a *very* rough estimate of the typical nutritional values (calories, fat, protein, carbs, etc.) in this cabbage soup recipe. Keep in mind, it’s just an estimate! For more detailed nutritional information, you can check out resources like the USDA FoodData Central.
Enjoy Your Delicious Cabbage Soup Recipe!
Alright, you’ve got all the secrets! Now go whip up a batch of this amazing cabbage soup recipe and let me know what you think! Leave a comment and rate the recipe – I can’t wait to hear how it turns out for you! For more delicious recipes, check out our full recipe collection.
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Cabbage Soup Recipe: Make a Disgustingly Easy Meal
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low carb meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- one half teaspoon dried oregano
- one half teaspoon dried basil
- one half teaspoon salt
- one half cabbage, chopped
- 1 fourteen ounce can diced tomatoes
- 4 to 6 cups vegetable broth
- 1 to 2 tablespoons lemon juice
- one quarter cup roughly chopped fresh parsley
- cracked black pepper, to taste
Instructions
- Cook the vegetables. Heat the oil in a large pot over medium high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
- Add the aromatics. Add the minced garlic and spices and stir for another minute.
- Add the cabbage and let it sweat for 5 minutes, stirring frequently.
- Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
- Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Notes
- To store for the week, let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
- To freeze for later, keep a few servings stored in an airtight container or Souper Cubes tray. It will stay good for up to 3 months in the freezer.
- This soup is adaptable. Consider adding ground meat, plant based proteins, extra vegetables, or different spices.
Nutrition
- Serving Size: 1 serving
- Calories: 145kcal
- Sugar: 9g
- Sodium: 469mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
