Simple and Delicious Cabbage Soup
A nourishing dish that offers a perfect balance of flavors and textures, packed with nutrients and ideal for weeknight meals or family gatherings.
Equipment
- Large Pot
Ingredients
- 8 cups Cabbage Chopped from a medium-sized head, roughly 2-3 pounds.
- 2 medium Carrots Diced.
- 2 stalks Celery Chopped.
- 1 large Onion Diced.
- 3 cloves Garlic Minced.
- 6 cups Vegetable broth Low-sodium.
- 2 tablespoons Olive oil Extra virgin.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black pepper Adjust to taste.
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf Remove before serving.
Instructions
- Prepare your ingredients: rinse the cabbage, remove damaged leaves, cut in half, remove the core, and chop into bite-sized pieces.
- Peel and chop the carrots, wash and chop the celery, dice the onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic, diced carrots, and chopped celery. Sauté for an additional 5 minutes.
- Add chopped cabbage, stirring to combine, and allow to wilt for 2-3 minutes.
- Pour in vegetable broth, add bay leaf, thyme, and oregano. Stir and bring to a simmer.
- Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally.
- Taste and season with salt and black pepper. Remove bay leaf before serving.
- Garnish with fresh herbs if desired and serve hot.
Notes
Leftovers can be stored in airtight containers for up to three days or frozen for up to three months.