Simple Cabbage Soup
Simple cabbage soup simmers cabbage, vegetables, and broth into a light but filling bowl.
About This Recipe
Simple cabbage soup is light, brothy, and vegetable-forward. Cabbage softens as it simmers while still giving the soup body.
The flavor improves when aromatics are cooked first and the cabbage is simmered only until tender.
Ingredients
- ✓2 tbsp olive oil
- ✓1 yellow onion (chopped (or white onion))
- ✓2 bell peppers (chopped (any color))
- ✓4 celery stalks (chopped)
- ✓6 garlic cloves (minced)
- ✓2 large tomatoes (chopped)
- ✓1 cup broccoli slaw (optional)
- ✓1 green cabbage head (chopped (or purple cabbage, or a mix of green and purple cabbage))
- ✓9 cups low-sodium vegetable broth (or chicken broth for a non-vegan recipe)
- ✓1 tbsp tomato paste
- ✓1 tsp ground black pepper
- ✓1 tbsp ground turmeric
- ✓2 cups baby spinach
- ✓1 lemon (juiced)
- ✓salt (to taste)
Ingredient Notes
- Cabbage: Slice evenly so it softens at the same pace.
- Broth: Use a flavorful broth because the soup is simple.
- Tomatoes: Add acidity and color.
- Vegetables: Celery, carrots, onion, or peppers make the bowl more filling.
Instructions
- 1
Heat a large nonstick pot or Dutch oven over medium heat, add oil, and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute.
- 2
Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove the lid and stir in spinach and lemon juice. Stir in just enough salt to taste.
- 3
To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure the lid.
- 4
Set it on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes. Remove the lid and stir in spinach and lemon juice. Stir in salt but do not go overboard.
- 5
Heat a large nonstick skillet over medium heat, add oil, and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir now and then. Add garlic and cook for 1 minute. Transfer to the slow cooker.
- 6
Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove the lid and stir in spinach and lemon juice. Stir in salt but go easy.
Katy’s Kitchen Tips
- Do not boil hard after adding cabbage; a steady simmer is enough.
- Season in layers because cabbage can taste flat without salt and acid.
- Add herbs near the end for freshness.
- Keep the cabbage slightly tender, not mushy.
Variations and Substitutions
- Protein boost: Add beans, shredded chicken, or turkey.
- Spicy: Add chili flakes or hot sauce.
- Tomato-rich: Add more diced tomatoes.
- Herby: Finish with parsley or dill.
What to Serve With Simple Cabbage Soup
Serve with whole-grain bread, crackers, a baked potato, or a simple protein on the side.
Storage and Reheating
Refrigerate for up to 4 days.
Reheat gently; add a little broth if it thickens.
Common Mistakes to Avoid
- Overcooked cabbage: It can turn sulfurous and limp.
- Weak broth: Simple soup needs a flavorful base.
- No acidity: Tomatoes or a splash of vinegar brighten the bowl.
- Uneven cuts: Large pieces cook slower than small ones.
FAQ
Can I freeze cabbage soup?
Yes. The cabbage will soften more after thawing but the flavor holds well.
Can I add meat?
Yes. Chicken, turkey, sausage, or beans all work.
How do I add more flavor?
Use good broth, herbs, pepper, and a little acid.
How long does it keep?
About 4 days in the refrigerator.
Nutrition Facts
- Calories: 70 kcal
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 66 mg
- Sugar: 4 g
- Fat: 3 g
- Saturated Fat: 1 g