If you’re new to this page, you’ll quickly learn that soup is my comfort food, and I’m always excited to share my favorite recipes. I made this delicious Cabbage Soup for dinner and thought it was too good not to share. It’s delicious, comforting, healthy and has a nice kick to it!
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How do you make Cabbage Soup?
Making soup is quite simple; you don’t need a lot of ingredients, and they’re inexpensive as well. A simple recipe requires cabbage, onion, stock, and spices to give it some flavor. All you need is a pot to mix in all your ingredients, and voilá! It’s as easy as that.
If you want to get creative and add more flavor to your soup, add the following ingredients:
- Gochuchang
- Bone Broth
- Tomatoes
- Red Lentils
- Lemon zest/juice
Is Cabbage good for Weightloss?
The most searched question about Cabbage Soup is, “Is Cabbage good for weight loss?” The simple answer is yes; it is considered a great food for weight loss due to its low calorie count and ability to keep the stomach full for a long time. Although it is recommended to eat cabbage soup for efficient weight loss results, I don’t recommend solely relying on it for longer than a couple of days.
Storing Cabbage Soup in the Freezer
The first step in freezing your soup is to allow it to get to room temperature first. Scoop them into a Silicon Freezer Tray to individually warm up your soup when you’re ready to eat it. It makes the process easier. Store the soup for up to 3 months.
When you’re ready to eat it, unthaw it overnight and simply pop it in the microwave to heat up.
Original Cabbage Soup Recipe
Equipment
- 1 Dutch Oven Any deep pot will do.
Ingredients
- 2 tbsp Olive Oil Extra Virgin Olive Oil
- 1/2 medium White Onion Chopped
- 1/2 pack Baby Carrots Chopped
- 2 sticks Celery Chopped
- 1 tsp Garlic
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper Optional
- 1/2 tsp Mother-in-Law Spice Optional, this is a South African Spice
- 4 tbsp Hot Chili Seasoning Mix From Aldi. Substitute with Mild flavor for less spice. This spice gives the soup a beautiful dark color.
- 1/3 meduim Cabbage You could always add more if you prefer more cabbage in your soup
- 4 medium Tomatoes
- 1 tbsp Gochujang Gochuchang is a fermented chili paste, and can be bought at any Korean Market/Store. Substitute with tomato paste
- 2 tbsp White Sugar Adding sugar to tomatoes before cooking it helps balance the acidity and enhances their natural sweetness.
- 5 cups Chicken Stock Substitute with Vegetable or Beef Stock
- 1 tbsp Italian Seasoning
- 2 tbsp Lemon Juice To enhance the taste
- Salt To taste
- Pepper To taste
Instructions
- Turn your stove on to medium heat and add olive oil
- Once the oil heats up, add the chopped onions to the pot and allow it to cook for 2-3 minutes
- Add baby carrots and celery and cook for an additional 3 minutes. Stir occasionally while it cooks to prevent sticking or burning.
- Mix in the garlic and cook for 2 more minutes before adding the spices.
- Mix in Paprika, Cayenne Pepper, mother-in-law, and Hot Chili Seasoning Mix. Pour 1/3 water and stir to prevent sticking.
- Cut the cabbage into smaller pieces, add to the pot, and allow it to cook for 20-30 minutes. Keep an eye on it and stir when necessary.
- In the meantime, grate the tomatoes in a separate bowl. Once complete, add sugar to the grated tomatoes.
- When the cabbage turns a brownish color, pour the grated tomato and gochuchang ( or tomato paste) into the pot, stir, and allow it to cook for 5 minutes.
- Now, pour in the chicken stock, and Italian Seasoning. Stir again, and then close the pot with a lid. Simmer for an additional 10 minutes
- Season with salt and pepper to taste and finish off with lemon juice
- Enjoy!
Notes
- Allow it to cool to room temperature
- Transfer it to a freezer safe container
- Store it in the Freezer
- Keeps for up to 3 months
