Here is a delightful cabbage soup recipe that warms the soul and nourishes the body. Bursting with fresh vegetables and aromatic herbs, this dish is perfect for lunch or dinner. Whether you’re looking for a healthy meal or a comforting bowl of goodness, this cabbage soup is sure to satisfy. With simple ingredients and easy preparation, it’s a perfect choice for both novice and experienced cooks alike.
Ingredients
– 1 medium head of cabbage, chopped
– 2 carrots, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– 1 bell pepper, diced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving of cabbage soup (1 cup) contains approximately 120 calories, 2g protein, 5g carbohydrates, 3g fiber, and 0g fat. This is for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced carrots and bell pepper; cook for 5 minutes.
5. Incorporate the chopped cabbage and sauté for another 5 minutes.
6. Pour in the vegetable broth and bring to a boil.
7. Add the diced tomatoes and dried thyme.
8. Season with salt and pepper to taste.
9. Reduce heat and let simmer for 20 minutes until vegetables are tender.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute vegetable broth with chicken broth for a non-vegetarian option. Additionally, feel free to add other vegetables like zucchini or green beans based on your preference.
Serving and Pairings
Cabbage soup pairs wonderfully with crusty bread or a fresh green salad. For a heartier meal, serve it alongside grilled cheese sandwiches.
Storage and Reheating
Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat in a pot over medium heat or in the microwave until hot.
Cooking Mistakes
- Overcooking the vegetables can make them mushy.
- Not seasoning properly can lead to bland flavors.
- Using old cabbage may result in a less fresh taste.
- Skipping the sautéing step can affect the depth of flavor.
- Not letting it simmer long enough can leave the soup watery.
Helpful Tips
- Chop vegetables uniformly for even cooking.
- Adjust seasoning at the end for better flavor control.
- Experiment with herbs for a unique twist.
- Add a splash of lemon juice for brightness.
FAQs
Can I use frozen cabbage?
Yes, you can use frozen cabbage. Just make sure to thaw and drain it before adding to the soup for best results.
Is cabbage soup good for weight loss?
Cabbage soup is low in calories and high in nutrients, making it a great option for weight loss when included in a balanced diet.
How long can cabbage soup be stored?
Cabbage soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Can I add meat to cabbage soup?
Absolutely! You can add cooked sausage, chicken, or beef to make it heartier.
What can I serve with cabbage soup?
Cabbage soup pairs well with bread, salads, or sandwiches for a complete meal.
Conclusion
Cabbage soup is a comforting, nutritious dish that is perfect for any occasion. With its simple ingredients and easy preparation, it’s a fantastic meal for the whole family. Whether enjoyed on a chilly day or as a light dinner option, this cabbage soup recipe is sure to please.
Cabbage Soup Recipe
Ingredients
- 1 medium head of cabbage chopped
- 2 carrots diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz
- 1 bell pepper diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced carrots and bell pepper; cook for 5 minutes.
- Incorporate the chopped cabbage and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the diced tomatoes and dried thyme.
- Season with salt and pepper to taste.
- Reduce heat and let simmer for 20 minutes until vegetables are tender.
- Serve hot, garnished with fresh herbs if desired.
