Fresh Cabbage Soup Recipes

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HEALING CABBAGE SOUP



Healing Cabbage Soup image

My body craves this soup whenever I have a cold, but it's good anytime. Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!

Provided by JGCASE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Steps:

  • In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  • Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 8.6 g, Fat 5.2 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 435.9 mg, Sugar 5.6 g

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

FRESH CABBAGE SOUP



Fresh Cabbage Soup image

Make and share this Fresh Cabbage Soup recipe from Food.com.

Provided by Sweet Southern Bell

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 medium onion, sliced thin
2 tablespoons olive oil
6 cups chicken broth
1/2 small green cabbage, shredded very fine
salt and pepper
1 teaspoon minced fresh thyme
3 medium potatoes, chopped

Steps:

  • In a large saucepan over med. Heat, saute onion in oil until translucent, about 3 min,.
  • Add broth and potatoes. Bring to boiling; cover, reduce heat, and simmer until potatoes are tender, about 15 minute
  • Puree in a blender; 2 cups at a time.
  • Return to pan, bring to a boil, add cabbage and cook 3 minute uncovered.
  • Add salt and pepper.
  • To serve; Ladle into soup bowls and garnish with thyme.

Nutrition Facts : Calories 182.3, Fat 6, SaturatedFat 1.1, Sodium 781, Carbohydrate 24.7, Fiber 4, Sugar 4.4, Protein 8

CABBAGE SOUP WITH HAM & FRESH HERBS



Cabbage Soup With Ham & Fresh Herbs image

Another hearty low-fat soup from Lynn Fischer's "Fabulous Fat-Free Cooking" I've altered it slightly, adding the use of fresh herbs for additional flavor.

Provided by - Carla -

Categories     Ham

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped onion
8 cups low-fat vegetable broth
5 cups shredded green cabbage
2 large potatoes, diced
8 tablespoons diced lean ham
1 teaspoon crushed dill seed
2 tablespoons cider vinegar
3 fresh parsley sprigs
3 fresh sage sprigs
1 bay leaf
salt & freshly ground black pepper
chopped fresh parsley, for garnish

Steps:

  • Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use.
  • Coat a large non-stick pot with cooking spray.
  • Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
  • Uncover and cook for an additional 3 to 4 minutes, until golden.
  • If necessary, add 1 to 2 tablspoons water to prevent sticking.
  • Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle.
  • Cover and bring to almost a boil.
  • Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
  • If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
  • Remove the herb bundle and stir in the vinegar.
  • Season to taste with salt and freshly ground black pepper.
  • Serve each bowl garnished with freshly chopped parsley.

Nutrition Facts : Calories 206.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 5.2, Sodium 223.7, Carbohydrate 41.7, Fiber 6.8, Sugar 6.3, Protein 9.1

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