Cabbage Soup

Cabbage soup is a simple and healthy dish, often made with a variety of vegetables and a light broth. It’s warm, comforting, and low in calories, making it a perfect meal for colder days or as part of a detox plan. Here’s a basic recipe for cabbage soup:

Ingredients:

• 1 medium head of cabbage, shredded or chopped
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1-2 cups water (as needed)
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp olive oil (optional, for sautéing)
• 1/2 tsp red pepper flakes (optional, for a little heat)

Optional add-ins:

• 1 potato, diced (for extra heartiness)
• 1 zucchini, chopped
• Fresh herbs like parsley or dill for garnish

Instructions:

1. Prepare the Vegetables: If not already done, chop or shred the cabbage, onions, carrots, celery, and garlic. Set aside.
2. Sauté the Vegetables (Optional): In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5-7 minutes, or until they begin to soften. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add Liquids and Seasonings: Add the diced tomatoes (with their juices), vegetable broth, and water to the pot. Stir in the bay leaf, thyme, red pepper flakes (if using), salt, and pepper.
4. Add Cabbage: Stir in the chopped cabbage. If the soup is too thick, you can add more water to reach your desired consistency.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 30-45 minutes. Stir occasionally until the cabbage and other vegetables are tender. If you added a potato or zucchini, ensure those are fully cooked as well.
6. Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
7. Serve: Remove the bay leaf and serve hot. Garnish with fresh herbs like parsley or dill, if desired.

Enjoy!

This cabbage soup can be stored in the refrigerator for several days and often tastes even better the next day. It’s also a great base to customize with other vegetables, beans, or lean protein if you like.