I admit, cabbage soup probably isn’t the first thing that comes to mind when you’re thinking about what would be good for dinner tonight. But when you taste this version I think you’ll change your mind.
I was on my weekly hike with Roxane and Bettina last Saturday and Roxane mentioned she had made a cabbage soup and was surprised how sweet the cabbage was. It occurred to me that cabbage was one of those great veggies that gets more flavorful the longer and slower you cook it.
Earlier I posted my recipe for a hearty beef and cabbage soup, but I wanted to modify the recipe for my vegetarian readers…you can even make this vegan and it would be great. So this cabbage soup will make everyone happy.
- 3 cloves garlic, minced
- 2 TBS olive oil
- 1 whole small cabbages, chopped
- 1/2 chopped onion
- 1/2 cup chopped carrots
- 2 stalks celery, chopped
- 1 red pepper, chopped
- 1 tsp. paprika
- 1 pinch oregano
- 1 tsp. Italian seasoning
- a shake of Emeril seasoning
- 1 tsp. red pepper flakes
- 1- 15 oz. canned tomatoes
- 1 TBS tomato paste
- 1/2 lemon, juiced
- 1 tsp. white sugar
- 2 quarts organic chicken broth
- 2 – 101/2 oz. cans Campbell’s beef broth
- salt & pepper to taste
Chop all the vegetables.
Heat olive oil in a large pot. Add all the vegetables and the seasonings. Stir occasionally and cook until almost tender, about 10-15 minutes.
Add the whole tomatoes and roughly chop into smaller pieces. Stir in the tomato paste.
Add the broths and the cabbage. Stir and continue to simmer.
Once the cabbage cooks down, squeeze in the lemon and add the sugar. Stir and continue to simmer for at least an hour. The longer it cooks, the better it is. I think it’s even better the next day. And if there’s any left over, it freezes really well.
Ladle into a bowl, grab a spoon and enjoy a really satisfying bowl of cabbage soup.
Remember, read it first at Stu News.