Hey there! So, let me tell you about this cabbage fat-burning soup. I stumbled upon this recipe ages ago when I was trying to eat healthier after a holiday season devoid of any kind of restraint—who can say no to Grandma’s pie, right? Anyway, this soup has since become a staple in my kitchen because it’s just that good (and simple, which I love because who has time for complicated?).
Why This Soup is the Bomb
I make this when I need something light but filling. My family goes crazy for this because it tastes great and makes you feel good (without feeling like you had to sacrifice flavor). And if I’m being honest, it’s my go-to when I’ve overindulged a bit and need to reset. Plus, it’s one of those recipes where you can just toss whatever you have lying around into the pot—big win!
What You Need (But Feel Free to Improvise)
- 1 small head of cabbage, chopped (sometimes I use napa cabbage if I’m feeling fancy)
- 2 large carrots, sliced (my kids like baby carrots, so I toss those in sometimes)
- 1 green bell pepper, diced (red adds a pop of color, too, if you’re into that)
- 1 onion, chopped (I cry every time, but it’s worth it)
- 2 cloves garlic, minced (or more if you love garlic like I do)
- 1 can of diced tomatoes (my grandmother always insisted on Italian-style, but honestly any version works fine)
- 6 cups of vegetable broth (or chicken broth, if you’re not strictly vegetarian)
- Salt and pepper to taste
- A pinch of red pepper flakes (optional, but I think it gives a nice kick)
How to Make It (Without Losing Your Mind)
Alright, start by heating a little olive oil in a big pot. Toss in the onions and garlic, and cook until they’re soft and smell amazing—seriously, this is where I usually sneak a taste. Add the carrots and bell pepper, and give it a good stir. Let them all mingle for a few minutes.
Next, add the cabbage. Don’t worry if it looks like it’s overflowing; cabbage shrinks like my favorite sweater did that one time in the dryer. Pour in the diced tomatoes and broth, season with salt, pepper, and red pepper flakes if you’re using them.
Bring everything to a boil. Then, reduce the heat and let it simmer. I usually let mine go for about 30 minutes while I catch up on my latest book (or, more likely, a new show).
And that’s it! Feel free to adjust the seasoning once it’s done—sometimes it needs a bit more salt, but that might just be me.
Notes from My Kitchen Trials
Let’s talk about cabbage for a sec. I’ve found that the smaller you chop it, the faster it cooks. But, on second thought, a rough chop gives a nice rustic feel. So, it’s up to you!
Variations to Try (or Not)
Once, I tried adding some cooked quinoa at the end. It was… okay, but not my favorite. I do sometimes throw in a handful of spinach right at the end, when I want to boost the greens (and feel extra virtuous).
No Fancy Tools? No Problem!
If you don’t have a big pot, a large saucepan works too—you’ll just need to stir it more often to avoid spillage.
How to Store It (If It Lasts That Long!)
Store any leftovers in an airtight container in the fridge. It keeps for about 3-4 days, though honestly, in my house, it never lasts more than a day! Oh, and I think this tastes even better the next day when the flavors have had a chance to mingle.
Ways to Serve This Soul-Warming Soup
I like to serve it with a sprinkle of fresh parsley on top (makes it look super fancy, trust me). My family loves it with a slice of crusty bread to dip into the broth. Nothing beats it on a chilly evening!
Pro Tips I’ve Learned the Hard Way
I once tried rushing this step and regretted it because the cabbage was still too crunchy. So, let it simmer until everything is soft.
Your Questions, Answered!
Can I make this in a slow cooker? Oh, absolutely! Just throw everything in and set it on low for about 6-7 hours. It’s a set-it-and-forget-it kind of deal.
Is it spicy? Not unless you add the red pepper flakes. But if you’re really spice-adverse, just skip them!
Can I freeze it? You bet! Just let it cool completely before popping it into a freezer-safe container. It should keep for a couple of months.