A good recipe for cabbage soup is Martha Stewart's "Cabbage-Vegetable Soup." It calls for healthy ingredients, such as fresh vegetables, broth with low salt content and minimum oil.
This soup takes a while to prepare, but it is worth it for its flavor and for adding a low-fat, low-sodium dish to the diet. Martha Stewart categorizes it as "everyday food" and it serves six people.
Prep Time: 15 min.
Cook Time: 30 min.
Ready In: 45 min.
- 1 tbsp., extra-virgin olive oil
- 2, medium leeks
- 2, medium carrots
- 1, medium yellow onion
- 2, garlic cloves
- 2, celery stalks
- 6 cups, low-sodium chicken broth
- 1, medium Yukon Gold potato
- 1/2 head, green cabbage
- 2, bay leaves
- 2 tsp., white vinegar
- Coarse salt and freshly ground pepper
- 1 tbsp., fresh thyme leaves
- Prepare the ingredients
- Cook the vegetables
- Add the cabbage
Take only the white and light green parts of the leeks and cut them in half lengthwise. Rinse and dry. Slice the leeks into 1/2 inch pieces. Dice the onion, carrots, celery and potato into small chunks. Mince the garlic and chop the thyme leaves.
Set the heat to medium high and heat the oil in a heavy pot. Cook the carrots, onion and celery there for 5 minutes. Place the garlic and leeks in the pot and cook them until soft for about 2 minutes. Pour in the broth and put the potatoes and bay leaves in, then let the broth boil.
Add the cabbage along with salt and pepper. Bring to a boil. Reduce the heat so that the soup simmers rapidly. Cover the pot and let it simmer for 15 to 20 minutes. The vegetables should become tender. To finish, add thyme and vinegar after taking the pot off the heat.
Simply Recipes publishes a recipe for cabbage soup on SimplyRecipes.com. The recipes calls for onion, green cabbage, whole peeled tomatoes, chicken stock and butter. Seasonings include coriander seeds, fennel seeds, cumin seeds and black pepper. The recipe prepares in about 50 minutes and makes four servings.
Heat 2 teaspoons of olive oil and 1 teaspoon of butter in a thick-bottomed, 4-quart pot over medium heat. Add 1 chopped medium onion, 1/4 teaspoon of ground fennel, 1/4 teaspoon of ground coriander and 1/8 teaspoon of ground cumin to the pot and stir. Cook for about five minutes until the onions become soft. Add 4 to 5 cups of 1/4-inch-sliced cabbage to the pot, and stir to combine. Add one 15-ounce can of whole peeled tomatoes with their juices to the pot and stir.
Add 4 cups of chicken stock to the pot, bring to a simmer, and add more salt to taste. Lower the heat, cover the pot, and simmer for 20 to 25 minutes. Add some freshly ground black pepper to taste and serve.
The American Diabetes Association publishes a recipe for unstuffed cabbage soup. The recipe uses ingredients for stuffed cabbage rolls, such as ground turkey, brown rice and canned tomatoes, and cooks them together with chicken broth like a soup. The recipe is available at Diabetes.org.