Cabbage Soup - Easy and Nourishing for Cold Winter Days

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Cabbage Soup - Easy and Nourishing for Cold Winter Days

Although underrated, cabbage is truly a wonderful vegetable.

Not only is it relatively inexpensive, but it can easily keep for a month or two in the refrigerator and is endlessly versatile in recipes.

Whether raw in a coleslaw, poached in butter, stuffed and wrapped, or made into a simple and delicious coleslaw like the one we make here, cabbage is a workhorse.

Simple Ingredients for Simple Cabbage Soup

Have you ever looked in your fridge and the only healthy vegetable staring back at you is a single head of cabbage? Cabbage is like that; it can last longer than any other vegetable.

Now, even if all you have in your fridge is some cabbage, you just need a few more pantry ingredients to make this easy, nutritious, and light cabbage soup.

To make this easy cabbage soup, all you need is fresh cabbage, onions, canned tomatoes, chicken broth, and a few seasonings.

Of course, with so few ingredients, the quality of the soup depends on the quality of its ingredients.

Homemade chicken broth is best (we'll also use Better than Bouillon in a pinch), and a good quality canned tomato makes all the difference (we used Muir Glen).

Ways to Adapt This Recipe

Want a little more pep with your soup?

You can easily add other vegetables like diced carrots with onion, or sliced kale with cabbage, or even bacon or sausage (cook gently before adding the onion) if you want a meatier version.

What to serve with kale soup

Serve this soup with some rye or garlic bread to dry up all the juices.

You can also serve this soup as a side to roast chicken, pork chops, or roast beef.

Store and freeze

This soup will keep for about five days in the fridge and can be reheated in the microwave or on the stove. You can also freeze the soup for up to three months.

Ingredients

• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 2 teaspoons of extra virgin olive oil
• 1 teaspoon butter
• 1 medium onion, chopped (about 1 1/4 cups)
• 1 small or 1/2 large green cabbage, cut into 1/4-inch slices (4 to 5 cups)
• 1/2 to 1 teaspoon salt (more or less depending on how salty your broth is)
• 1 can (15 oz) whole peeled tomatoes
• 4 cups of chicken broth
• freshly ground black pepper

Method

Grind the spices (if using whole spices):

If using whole spices (coriander, fennel, cumin), crush them in a mortar or spice grinder until finely ground.

Saute the onion and seasonings:

Heat oil and butter in a 4-quart heavy-bottomed saucepan over medium heat. Add the chopped onion and mix in the ground spices.

Cook until the onions have softened, about 5 minutes.

Add cabbage and tomatoes:

Add the sliced cabbage to the pan and stir to mix the cabbage with the onion. If using unsalted broth, sprinkle cabbage with 1/2 teaspoon of salt.

Add the whole canned tomatoes, with their juices, to the pan. Stir to combine.

Add broth, cook until done:

Add the chicken broth to the pan. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pan.

Simmer for 20 to 25 minutes or until cabbage is cooked through, breaking up tomatoes whole.

To serve:

Sprinkle with freshly ground black pepper to serve.

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