Cabbage Soup
Hey there! So, I’ve got this cabbage soup recipe that’s like a warm hug from your favorite blanket on a rainy day. It takes me back to the times my grandma would whip it up in her tiny kitchen, always complaining about the weather — ’cause, you know, it was obviously the weather’s fault the cabbage was taking its sweet time to cook! Anyway, it’s become my go-to soup whenever I’m feeling a bit under the weather, or just need something cozy.
Why You’ll Love This
I make this soup when I’m craving something hearty but don’t want to spend hours in the kitchen (who does, right?). My family goes wild for it; it’s one of those rare dishes where everyone asks for seconds, even my picky eater of a brother who normally turns his nose up at vegetables. Plus, it’s one of those recipes where you can play it a bit fast and loose with ingredients — which is great, ’cause who wants to do a last-minute grocery run? Not me!
Ingredients
- 1 tablespoon olive oil (or butter, if you’re feeling fancy)
- 1 large onion, chopped (I sometimes just use whatever’s left in the fridge)
- 2 cloves garlic, minced (though I’ve been known to double it… garlic is life!)
- 1 medium head of cabbage, chopped
- 2 carrots, sliced (or, you know, a handful of baby carrots)
- 4 cups vegetable broth (chicken broth works too if that’s your jam)
- 1 can diced tomatoes
- 1 teaspoon dried thyme (or a sprig of fresh if you’ve got it)
- Salt and pepper to taste
Directions
- Heat the olive oil in a large pot over medium heat. Throw in the onion and garlic, and cook until they’re looking nice and soft. This is where I usually sneak a taste because why not?
- Add the cabbage and carrots. Mix everything up and let it cook until the cabbage is slightly wilted. Don’t worry if it looks a bit weird at this stage — it always does!
- Pour in the broth and tomatoes, then add the thyme. Bring it all to a boil, then drop the heat and let it simmer. Maybe go do some light chores—or just chill on the couch.
- Simmer away for about 30 minutes. Give it a taste test, then throw in some salt and pepper as needed (I tend to overdo the pepper, but that’s just me).
Notes
After a few experiments, I’ve realized you really can’t rush the cabbage. Let it do its thing, or you’ll end up with a crunchy soup — which is fine if you’re into that sort of thing, I guess.
Variations
So, I tried adding some beans once. It was okay, but not my favorite. However, adding a bit of cooked sausage or bacon? Total game changer. And if you’re feeling adventurous, a pinch of chili flakes adds a nice kick.
Equipment
If you don’t have a large enough pot, you can totally use a couple of smaller ones — or just cut the recipe in half. It’s all about adaptability, right?
Storage
This soup keeps well in the fridge for about a week, though honestly, in my house, it never lasts more than a day! You can also freeze it if you want to make a big batch.
Serving Suggestions
I love serving this with a hunk of crusty bread — my family has this weird tradition of dunking everything, and it just works.
Pro Tips
I once tried rushing the simmer step and regretted it because the flavors just didn’t come together. So, be patient with it. Oh, and don’t skip the taste test at the end — it’s crucial!
FAQ
Can I add potatoes to this soup? Sure thing! Just chop ’em up and toss them in with the cabbage and carrots. They add a nice texture.
What if I don’t have fresh cabbage? I guess you could use the pre-packaged coleslaw mix if you’re in a pinch. It’s not exactly the same, but it’ll do.
Can I make a vegan version? Absolutely, just stick with vegetable broth and maybe add some extra veggies or beans for protein.
