Cabbage Soup Recipe

This cabbage broth recipe accomplishes the seemingly impossible by utilizing an entire head of cabbage at once.

Almost every time I purchase a cabbage, I reduce it down for weeks, incorporating pieces into slaw, bowl, tacos, and so forth. I was therefore astounded the first time I attempted to prepare this cabbage soup recipe. I began by incorporating half of the cabbage.

It dissolved into the soup along with the aromatic vegetables and herbs as it withered. Since I was preparing cabbage broth, I decided to preserve it by adding more. Instantaneously, each ounce of my cabbage was added to the saucepan.

If you are ambivalent about cabbage, have hope. The cabbage does not in any way overpower the broth. Conversely, it imparts an indistinct sweetness that harmonizes splendidly with a dash of tart white wine vinegar.

When taken as a whole, the soup is extravagantly flavored and calming. It is nourishing, nutritious, and—sorry!—easy to prepare. I am certain that you will absolutely adore it.

Recipe Ingredients for Cabbage Soup

What is required to prepare this straightforward cabbage soup?

Cabbage, undoubtedly! One small green cabbage, or about one pound, is required for this recipe.
Carrots, onion, and celery—This traditional triumvirate imparts an aromatic depth to the soup.
Dried thyme and garlic enhance the flavor of the broth.

By adding potatoes to the broth, it becomes heartier.
White beans provide protein derived from plants. While I frequently opt for small navy beans in this preparation, alternative white beans like cannellini beans would also be suitable. Chickpeas would be delicious as well.
Fire-roasted tomato dices, in conjunction with vegetable broth, contribute to the brothy and aromatic foundation of the soup.

For acidity, white wine vinegar is used.
Extra-virgin olive oil imparts a sense of opulence.
In addition to salt and pepper, to accentuate each flavor.

  • The oil is heated over medium heat in a large kettle.
  • Carrots, onion, celery, salt, and several dashes of fresh pepper should be added; simmer for eight minutes, stirring intermittently.
  • Stir in the vinegar before adding the following ingredients: tomatoes, bouillon, legumes, garlic, potatoes, cabbage, and thyme.
  • Soup the potatoes and cabbage for 20 to 30 minutes, covered and simmering, or until tender.
  • Serve after seasoning to taste and garnishing with fresh parsley.