A rainy and dreary day in February can be balanced by enjoying a bowl of homemade soup. There is something special about putting on fuzzy socks, curling up in a blanket and chowing down on a hearty bowl of soup. Equally hearty and healthy, cabbage soup is a great food for home cooks looking for a different addition to the dinner rotation –as well as a great leftover meal for lunch.
I love vegetables. And I love vegetables even more now that I have cut sugars and refined carbohydrates out of my diet. Healthy food choices have lead to a ton on cooking in my kitchen–by yours truly. I love to cook and love to experiment with ingredients. My favorite ingredient lately has been cabbage.
Cabbage–humble and inexpensive–this is a great produce that home cooks need to utilize. Today I am making cabbage soup–this recipe is flexible (feel free to add, change delete ingredients) and is a great and easy addition for a week night dinner rotation.
Here is a picture of the ingredients:
- 1 head of cabbage, core removed and chopped
- 5 carrots, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 3 stalks of celery, finely chopped
- 1 cup tomatoes, chopped
- 3 cloves garlic, minced
- 3 Tablespoon olive oil
- 1 tsp of Italian seasoning
- 1-2 tsp bouillon
- salt and pepper to taste
- Note: I chop vegetables into bite sized pieces–what I think would be appropriate size for soup
- Heat oil in large, sturdy pot. Add onion, celery, carrots.
- Add garlic and tomatoes and peppers.
- Add shredded cabbage
- Fill pot with water to cover cabbage. Add spices and bouillon. This bouillon is the BEST! I highly recommend it. I use the vegetable base bouillon in this soup–and use the chicken flavor for my homemade chicken noodle soup, and use the roast beef flavor for beef based soups, as well as gravies. Seriously, the best flavoring. It makes this cabbage soup flavorful and delicious.
- Bring soup to a boil. Cover and turn down to a simmer. Add salt and pepper as needed according to taste and can also add additional teaspoon of bouillon if needed.
- Cook until vegetables are tender (about 30 minutes) (Sorry about poor photo quality in following photo–due to steam from soup)
I serve this cabbage soup with broiled hot sausage.
Sliced and stirred in soup. yum. My favorite hot sausage (locally sold here in Pittsburgh) is is Tambelini brand. iI is the juiciest and flavorful–and I have tried other brands like Albert’s and Uncle Charley’s –but Tambelini brand is the best.
Yum! This soup hits the spot! I serve this soup with a kale and spinach salad topped with avocado and salsa topping. Hope you enjoy! This meal is healthy and flavorful, and you can serve with or without hot sausage or could add your own twist–sweet sausage or kielbasa would also be delicious addition.
In the coming weeks I will make a spicy cabbage stir fry and will post the recipe. Do you have any favorite cabbage recipes? I also want to try to ‘baked cabbage packages’ which seems like a baked potato but with quartered cabbage, garlic and bacon all wrapped and baked in foil. Sounds delicious.