Cabbage soup is a cozy and comforting dish that can be enjoyed all year round. It’s a great way to use up any leftover cabbage you have in your fridge, and it’s also very budget-friendly and nutritious. You can make this soup with just a few basic ingredients and seasonings, and customize it with your favorite herbs or spices. You can also add some protein, such as chicken, sausage, or beans, to make it more filling.
Ingredients
- 1 tablespoon of oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups of chicken broth or vegetable broth
- 1 (14.5-ounce) can of diced tomatoes, with their juices
- 1 bay leaf
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 head of green cabbage, cored and chopped
- 2 tablespoons of chopped parsley
Instructions
- In a large pot over medium-high heat, heat the oil and sauté the onion for about 15 minutes, stirring occasionally, until soft and golden.
- Add the garlic, red pepper flakes (if using), salt, and pepper and cook for another minute, stirring constantly, until fragrant.
- Add the broth, tomatoes, bay leaf, oregano, and thyme and bring the soup to a boil. Reduce the heat and simmer for about 10 minutes.
- Add the cabbage and simmer for another 10 to 15 minutes, or until the cabbage is tender.
- Stir in the parsley and discard the bay leaf. Taste and adjust the seasoning as needed.
- Serve the soup hot with crusty bread or crackers, or store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
