Cabbage Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 medium head green cabbage, shredded (about 8 cups)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: sour cream or grated cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, carrot, and celery; cook for another 2 minutes.
4. 4 Add cabbage, vegetable broth, and thyme. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot with sour cream or cheese if desired.

Nutrition

Tips

• For extra flavor, sauté the veggies a bit longer.
• Add cooked beans or diced potatoes for a heartier soup.
• Use any mix of cabbage you like—green, red, or napa.
• Ensure the soup reaches a rolling boil to kill any bacteria.
• Leftovers taste even better the next day as flavors meld.

Storage

Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Pair with crusty bread for a comforting meal.
• Add a sprinkle of fresh herbs before serving.
• Serve with a side of grilled cheese sandwiches.
• A dollop of yogurt adds creaminess.

FAQ