Introduction
Cabbage Soup is a wholesome, comforting dish, perfect for cozy weeknight dinners, healthy meal prep, or warming up on chilly days. Its tender cabbage, vibrant vegetables, and savory broth deliver a nourishing, flavorful experience that’s both satisfying and light. Served in a white ceramic soup tureen or individual bowls, garnished with fresh parsley or dill, this Cabbage Soup offers a vibrant, inviting aesthetic. This recipe delivers a classic Cabbage Soup, adaptable for dietary preferences, best served hot for a heartwarming, nutrient-packed experience.
Ingredients
For the Cabbage Soup:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 1/2 head green cabbage, chopped (about 4 cups)
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups low-sodium vegetable or chicken broth
- 1 medium russet potato, peeled and diced (about 1.5 cups)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup green beans, trimmed and cut into 1-inch pieces (optional)
For Serving:
- Optional: Chopped fresh parsley or dill
- Suggested Accompaniments: Crusty bread, crackers
- Suggested Pairings: Herbal tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic soup tureen or bowls
- Suggested Equipment: Large pot or Dutch oven, wooden spoon
Step-by-Step Process
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, heat olive oil. Add onion; cook for 3-4 minutes until softened. Add garlic; cook for 1 minute until fragrant.
- Add Vegetables: Add carrots, celery, and cabbage; cook for 5-7 minutes, stirring occasionally, until cabbage begins to wilt.
- Build Soup: Stir in diced tomatoes with juice, broth, potato, thyme, oregano, bay leaf, salt, and pepper. Add green beans if using. Bring to a boil, then reduce heat to low.
- Simmer: Cover and simmer for 25-30 minutes, stirring occasionally, until vegetables are tender.
- Finish Soup: Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle soup into a white ceramic soup tureen or individual bowls. Garnish with parsley or dill. Serve hot with crusty bread, crackers, herbal tea, or sparkling water.
Tips for Better Cabbage Soup
- Chop cabbage into bite-sized pieces for even cooking and easier eating.
- Use low-sodium broth to control saltiness; adjust seasoning at the end.
- Cook cabbage until tender but not mushy to maintain texture.
- Simmer gently to meld flavors without overcooking vegetables.
- Add a splash of lemon juice or vinegar before serving for extra brightness.
- For richer flavor, sauté vegetables longer or add a pinch of smoked paprika.
- Use fresh, firm cabbage for the best taste and texture.
- Enhance aesthetic: Serve in a white ceramic tureen or bowls, sprinkle with fresh herbs for a vibrant look.
Variations and Customization
- Gluten-Free Cabbage Soup: Naturally gluten-free; ensure broth is gluten-free.
- Low-Sodium Cabbage Soup: Reduce salt to 1/4 tsp and use no-salt-added tomatoes and broth.
- Vegan Cabbage Soup: Use vegetable broth; already vegan without modifications.
- Spicy Cabbage Soup: Add 1/2 tsp red pepper flakes or 1 diced jalapeño with garlic.
- Creamy Cabbage Soup: Blend 1 cup of soup and stir back in, or add 1/2 cup heavy cream.
- Heartier Cabbage Soup: Add 1/2 cup cooked barley, rice, or 1 can white beans, and increase broth by 1 cup.
- Cabbage and Sausage Soup: Add 1/2 lb cooked, sliced sausage (e.g., kielbasa) with vegetables.
- Low-Carb Cabbage Soup: Omit potato, add 1 cup diced zucchini or cauliflower.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 5 days.
- Reheat in a saucepan over medium heat, stirring, for 5-7 minutes, or microwave for 1-2 minutes, stirring halfway.
- Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to maintain vegetable texture.
- Serve hot for the best flavor; cold soup may thicken.
- Use leftovers as a base for stews or blend for a smooth soup.
- Don’t leave at room temperature for over 2 hours.
- Pair with bread or salad to make a complete meal.
- Presented in a white ceramic tureen or bowls with fresh herbs for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each):
- Calories: 130 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 20g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 4g
- Vitamin A: 80% Daily Value
- Vitamin C: 60% Daily Value
- Calcium: 8% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. These are low in calories and high in fiber and vitamins; try a low-sodium version. Serve with protein for balance.
Conclusion
This Cabbage Soup recipe offers a hearty, comforting dish perfect for any occasion. It transforms simple ingredients into a wholesome classic. Its easy preparation and vibrant presentation make it a favorite. The tender cabbage and savory broth, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its nourishing appeal.
Cabbage Soup Recipe: Hearty and Comforting
Hearty Cabbage Soup with vibrant vegetables.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- ½ head cabbage chopped
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 potato diced
- 1 tsp thyme
- 1 tsp oregano
- 1 bay leaf
- ½ tsp salt
- ¼ tsp pepper
- 1 cup green beans cut (optional)
- Optional: Parsley dill
- Suggested Pairings: Crusty bread herbal tea
Instructions
- Heat oil, cook onion for 3-4 minutes, and add garlic for 1 minute.
- Add carrots, celery, and cabbage; cook for 5-7 minutes.
- Stir in tomatoes, broth, potato, spices, and green beans; boil, then simmer for 25-30 minutes.
- Remove the bay leaf; adjust seasoning.
- Garnish with parsley; serve with bread and tea.
Notes
- Chop cabbage evenly for cooking.
- Store in the fridge for 5 days or freeze for 3 months.
- Try a creamy variation.
- Pair with salad.
