Why Make This Recipe
Cabbage soup is a fantastic choice for anyone looking for a healthy and hearty meal. It’s packed with nutrients, low in calories, and can be made in one pot, making cleanup a breeze. This soup is also very affordable and perfect for feeding a crowd. Plus, it’s customizable, so you can add your favorite ingredients or leftovers to make it your own!
How to Make Best Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium head of green cabbage, cored and shredded
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28 ounce) can crushed tomatoes
- 8 cups vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped (for garnish)
- Optional: Cooked sausage, diced (Italian or kielbasa work well)
- Optional: Diced potatoes (russet or Yukon gold)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add shredded cabbage, diced carrots, and diced celery to the pot. Stir well and cook for 5-7 minutes until slightly softened.
- Pour in crushed tomatoes and stir well to combine.
- Pour in vegetable broth (or chicken broth). Add oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and pepper. Add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- If using sausage, add diced cooked sausage during the last 15-20 minutes of simmering. If using potatoes, add diced potatoes during the last 20-25 minutes of simmering.
- Stir in apple cider vinegar. Taste and adjust seasoning as needed. Remove the bay leaf.
- Ladle soup into bowls and garnish with fresh chopped parsley.
How to Serve Best Cabbage Soup
Serve this soup hot, garnished with fresh parsley. It goes well with crusty bread or a side salad for a complete meal. You can also offer grated cheese or hot sauce on the side for added flavor.
How to Store Best Cabbage Soup
To store leftover cabbage soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Reheat on the stove or in the microwave before serving.
Tips to Make Best Cabbage Soup
- For added flavor, feel free to sauté your vegetables in the pot for longer before adding the broth.
- Don’t rush the simmering time; letting the soup cook slowly helps meld all the flavors together.
- Adjust the thickness of the soup by adding more or less broth depending on your preference.
- Try adding different vegetables, like bell peppers or green beans, for variety.
Variation (If Any)
You can make a meatier version of this soup by adding diced ham or bacon along with the sausage. For a vegetarian twist, simply omit the meat and use vegetable broth, adding your favorite beans for protein.
FAQs
1. Can I use frozen cabbage?
Yes, frozen cabbage works well in this recipe. Just make sure to thaw it and drain any excess water before adding it to the soup.
2. Is cabbage soup healthy?
Absolutely! Cabbage soup is low in calories and loaded with nutrients. It’s a great way to increase your vegetable intake.
3. How can I make this soup spicy?
To add heat, increase the amount of red pepper flakes or add chopped jalapeños while cooking. You can also serve it with hot sauce for individual spice preference.
