There’s something comforting about a steaming bowl of homemade cabbage soup. I remember the first time I made it. It was a chilly autumn evening.
I wanted something to warm me up. As I chopped the cabbage and sautéed the onions, the kitchen filled with great smells. These smells made me feel better right away.
With just a few ingredients and some patience, I made a healthy cabbage soup. It was easy and made me feel good. Each spoonful is full of flavor, perfect for dinner or meal prep.
Let’s talk about the benefits of cabbage soup. It’s a nutritious food that’s easy to make. We’ll learn how to make your own tasty cabbage soup.
What is Cabbage Soup?
Cabbage soup is a hearty dish made from cabbage. It’s very nutritious and good for you. It also has onions, carrots, and celery for extra flavor.
Spices and broth make it taste even better. This soup is loved by many because it can be made in many ways. It fits different diets, making it a favorite in many homes.
This soup has about 127 kcal per serving. It has 19 g of carbs and 4 g of fiber. It’s also full of vitamins and minerals.
It has 5052 IU of Vitamin A and 60 mg of Vitamin C. People call it kapuśniak in Poland and щи (shchi) in Russia. Its taste and healthiness make it a hit with many.
Benefits of Cabbage Soup
Cabbage soup is great for my health. It’s low in calories but full of vitamins, like Vitamin C. Eating it helps me digest better and manage my weight.
It’s also good for my heart. The antioxidants in cabbage protect my cells. Vitamin K helps my bones, and fiber lowers bad cholesterol.
Adding this soup to my diet helps me lose weight. It’s easy to make and full of nutrients. I love coming back to it for its taste and health perks.
Ingredients for a Healthy Cabbage Soup
Cabbage soup is tasty and good for you. It has many ingredients that make it a healthy meal. Let’s look at what makes this soup so good for you.
Essential Vegetables
The base of healthy cabbage soup is key vegetables. I use:
- Cabbage
- Onions
- Carrots
- Celery
These veggies, called mirepoix, add flavor and nutrients. They give you fiber and vitamins in every bite. This makes the soup great for your health.
Flavorful Add-ins
To make the soup better, I add special ingredients. These include:
- Fire-roasted tomatoes
- White beans for protein
- Potatoes for thickness
These add-ons make the soup taste better and are good for you. They make the soup a great choice for any meal.
Herbs and Spices
Seasoning is key for cabbage soup. I add:
- Garlic
- Thyme
- White wine vinegar
This mix of herbs and spices makes the soup taste amazing. It lets you make the soup your own, based on what you like and need.
Cabbage Soup Recipe: Step-by-Step Instructions
Making cabbage soup is easy and fun. It’s great to make and enjoy often. Here’s how to make it, from start to finish.
Preparation
First, get all your ingredients ready. You’ll need:
- 1 small green cabbage (about 1 pound)
- 1 diced onion
- 2 chopped carrots
- 2 celery stalks
- 4 garlic cloves, finely chopped
- 2 Yukon Gold potatoes, peeled and diced
- 2 tablespoons of extra-virgin olive oil
- 4 cups vegetable broth
- 2 (14.5-ounce) cans of fire-roasted diced tomatoes
- 1 (15.5-ounce) can of cooked white beans
- 2 tablespoons of white wine vinegar
- ¾ teaspoon of sea salt
- Freshly ground black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 1 teaspoon of fresh thyme
- 2 tablespoons of fresh parsley, plus more for garnish
Cooking Method
Heat 2 tablespoons of olive oil in a big pot over medium heat. Cook the onion, carrots, and celery for 8 minutes until they’re soft. Then, add the garlic and cook for 1 minute.
Next, add the potatoes, broth, tomatoes, beans, vinegar, thyme, salt, and pepper. Bring it to a boil, then lower the heat and simmer for 20 to 30 minutes. Make sure the cabbage and potatoes are soft.
Serving Suggestions
Serve the soup hot with fresh parsley on top. It’s great with bread or a salad. Enjoy it with your loved ones!
Homemade Cabbage Soup vs. Store-Bought
Homemade cabbage soup and store-bought versions are very different. Making it myself lets me pick the freshest veggies. I avoid preservatives found in store-bought soups. This way, I can make it taste just right for me.
Store-bought cabbage soup is quick for when I’m in a rush. But, it often has more sodium and fake stuff. Making it myself means I get better taste and health benefits.
Looking at nutrition helps me decide too. Homemade cabbage soup has 184 calories, 7 grams of protein, and 9 grams of fiber. Store-bought soups might have different numbers. I like knowing my homemade soup is healthier.
Choosing between homemade and store-bought cabbage soup is a smart move. It helps me pick what’s best for me and my family.
Diet Variations: Cabbage Soup Diet Explained
The cabbage soup diet is a quick way to lose weight. It involves eating a cabbage soup and only a few other foods. People say they can lose 10 pounds in just one week.
The first three days, you eat less than 1,000 calories. The next four days, you might eat up to 1,200 calories. This can make you lose water weight, not just fat.
Some people say they lose 10 pounds in a week. But, most of this weight is water and muscle, not fat. Keeping muscle is important because it burns more calories than fat.
This diet is not good for kids, older adults, or people with health problems. It’s also bad for pregnant or breastfeeding women and those recovering from eating disorders. You should only do this diet for a week, even if a doctor says it’s okay.
Easy Cabbage Soup Variations
Exploring healthy cabbage soup variations lets me enjoy a new twist on this classic dish. Cabbage is very versatile. I can make dishes for different diets, like low carb or hearty vegetarian.
Low Carb Cabbage Soup
To make a low carb cabbage soup, I swap starchy veggies for low-carb ones. I add zucchini, bell peppers, and spinach for a good texture. Using chicken or beef broth makes it tasty and filling.
Vegetarian Cabbage Soup
This vegetarian cabbage soup is both healthy and tasty. It uses vegetable broth and lots of fresh veggies and beans for protein. Adding tofu or legumes makes it great for vegetarians. It’s a wholesome meal that’s full of flavor and nutrition.
How to Store and Reheat Cabbage Soup
I like to store cabbage soup in airtight containers. This keeps it fresh in the fridge for up to four days. It’s key to let it cool down first before putting it in the fridge.
Reheating cabbage soup is easy. For one serving, I microwave it for a bit, checking often. Or, I warm it on the stove over medium heat. If it’s too thick, adding a bit of vegetable broth or water helps.
By following these steps, I can enjoy cabbage soup for days. The hard work of making it is worth it when I have tasty leftovers.
Freezing Cabbage Soup for Later Use
Freezing cabbage soup is great for busy weeks. It freezes well and is perfect for meal prep. Let it cool down to room temperature in two hours. Then, put it in freezer-safe containers.
It can stay in the freezer for up to three months. To thaw, leave it in the fridge overnight. This keeps it safe to eat.
Reheat it on the stove or in the microwave. Stovetop reheating keeps flavors better. But, the microwave is quick when you’re in a rush. For single servings, microwave for two minutes, checking every 30 seconds.
Cabbage soup was popular in the 1980s. It’s low-calorie and gluten-free, making it healthy. It’s great for feeding families and offers many meal options. But, cook potatoes separately before freezing because they don’t reheat well.
| Step | Details |
|---|---|
| Cool Down | Allow the soup to cool for no more than 2 hours. |
| Storage | Transfer to freezer-safe containers, leaving space for expansion. |
| Temperature | Ensure freezer maintains a temperature of at least 0°F. |
| Thawing | Thaw overnight in the refrigerator before reheating. |
| Reheating | Reheat on the stove or microwave as preferred. |
Freezing cabbage soup makes meal planning easy. It’s perfect for cooking for yourself or your family. Having it frozen simplifies your cooking while keeping it tasty and nutritious.
Crockpot and Instant Pot Cabbage Soup Options
Both crockpot and Instant Pot are great for making cabbage soup. The crockpot lets me cook without doing much. I just add all the ingredients and let it simmer all day.
This slow cooking makes the soup taste amazing. The cabbage and veggies blend together perfectly. It’s a comforting soup for any busy night.
The Instant Pot is faster for when I’m in a rush. It makes the soup in about 25 minutes. This is perfect for busy days when I need a quick, tasty meal.
Both ways make a delicious soup. Whether it’s the slow-cooked crockpot or the quick Instant Pot, it’s always yummy!
