Easy One-Pot Cabbage Soup Recipe
This Cabbage soup is the easiest, most tasty meal to throw together when you’re looking to do minimal prep and let the stovetop do its thing. With only 10 minutes of prep time and 5 main ingredients, you won’t believe the cozy, delicious meal that you end up with!
Health benefits of cabbage:
Did you know? Not only is it delicious, but cabbage is also one of the oldest known vegetables and has been used for thousands of years due to its numerous medicinal benefits. Just a half-cup of cabbage provides about 45% of your recommended daily dose of Vitamin C! Cabbage is also very low calorie, so you don’t have to worry about over-eating it. This flavorful super-food is really versatile, easy to prepare, and something you can feel great about putting into your body.
How to make cabbage soup:
This soup really couldn’t be simpler to make. It’s a fool-proof recipe that anyone can follow, in order to have cozy, nourishing, delicious soup in no time! Just chop up all of your fresh veggies and measure out your spices and liquids before you begin to ensure the most seamless cooking process possible.
- First, pre-heat your dutch oven or large pot on the stovetop over medium heat. Add your onions and garlic, sauteeing until soft and fragrant. This should take about 3 minutes.
- Add all remaining ingredients and stir to combine. Do your best to submerge the cabbage in the liquid, although the pot will seem a little full. Have no fear! The cabbage will soften and shrink down slightly as it cooks.
- Let cook over low to medium-low heat for 30-40 minutes until all of the veggies are softened.
- Season with salt to taste, and enjoy!
- I love topping this soup with parmesan cheese and dipping a toasted slice of bread into it.
Easy Cabbage Soup
Equipment
- Dutch oven or large pot
Ingredients
- 1 tbsp minced garlic
- ½ yellow onion, chopped
- 4 cups low sodium chicken broth
- 1 cup water (or more as needed)
- 3-4 carrots, sliced into coins
- 1 small head of cabbage, cored and roughly chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- kosher salt, to taste
Instructions
- Heat a large pot or dutch oven over medium heat on the stovetop. Add onion and garlic, stir occasinally, and cook until soft and fragrant, about 3 minutes.
- Add all remaining ingredients and stir to combine. Cover with lid and reduce heat to medium low.
- Allow soup to cook for 30-40 minutes, stirring occasionally to help submerge the cabbage in the liquid as it cooks down. Replace lid after stirring. Soup is ready when veggies have softened. Season with salt to taste.
- Top with parmesan cheese if desired, and enjoy with a slice of toasted bread!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can add whatever veggies you’d like to pack in this soup! Celery and diced tomatoes would be delicious additions.
- *Facts from: https://www.eatthis.com/healthy-secrets-about-cabbage/