Cabbage Soup had it’s moment a few years ago as a diet craze. I’m sure a number of people decided against it after a few sips, because honestly, it’s not a soup for everyone. For starters, you really need to like cabbage and the idea itself of…cabbage water.
However, Cabbage Soup has been a hearty staple in my family for years. Whenever someone is recovery from a bad stomach issue (a familial trait) or the roads have iced over in February, cabbage soup was always on the stove ready to heat your bones and bring healing your way.
I’ve been feeling icky lately, so even though it’s Summer, Cabbage Soup is on the menu. My go-to recipe changes a little here and there over time, but here’s the basics:
- 1/2 green cabbage, roughly chopped
- 1/2 large yellow onion (although any onion works too), diced
- 1-2 Cups chopped carrots (really this is preference. If you like a lot of carrots, go for 2C)
- 1 can diced tomatoes (I like to use the fire roasted garlic variety, plain works fine too)
- 4 C chicken stock
- 2 C water
- 2 T minced garlic
- 1/2 t rosemary
- 1/2 t oregano
- salt and pepper
- First of all, heat your pot with some oil or butter. I typically cook my soups in a slow cooker/Instant Pot, but on the stove is great too.
- Cook your onions until translucent, then add in your garlic and cook 1-2 minutes until garlic turns golden. Add some S&P while this cooks up.
- Add in your chopped cabbage, broth, and water. Bring to a boil.
- Add in your tomatoes, carrots and any other veggie you want to include (optional).
- Stir in your rosemary, oregano and a few dashes or S&P.
- On the stove top, you can simmer for 30-45 minutes or until the cabbage is soft. In a slow cooker, I typically go with 4 hours on high. I can start it after lunch and it will be ready by supper.
Pair it with some fresh bread or maybe roasted chicken and it’s super filling, healing and delicious!
As I said above, this recipe is adjusted slightly every time I make it. It really depends on what we have leftover in the refrigerator. I’ve added mushrooms, broccoli and even potatoes in the past so feel free to experiment! Fair warning – your house is going to smell like cabbage for…awhile. After I’ve packed up the leftovers, I typically either throw a quick simmer pot onto the stove, or add citrus essential oils to the diffuser in my kitchen. I can help disperse the smell so it’s not as overwhelming, especially for any housemates you might have.
If you make this recipe or have something similar in your cooking arsenal, let me know! You can find me on Instagram @apracticalhomepodcast and can always email me anytime at apracticalhomepodcast@gmail.com.
Until next time, buh-bye!!
a practical home 