C

abbage Soup.

Cooked in vegetable stock (home made or store bought) and flavored with dijon mustard, apple-cider vinegar and tomatoes, this cabbage soup is healthy and simple to make.

Cabbage Soup Mise en Place
The volumes used in the picture are about twice the amount compare to the ingredient list below!

Cabbage Soup

Cabbage Soup

Comfort food and not just on a cold winter night. I know this cabbage soup recipe will not disappoint you. A great soup, give it a try!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Soups
Cuisine WFPB
Servings 4 servings
Calories 96 kcal

Ingredients
 
 

  • ½ onion
  • 2 cloves garlic
  • 1 carrots
  • 6 cups cabbage about half of a medium sized cabbage
  • 1 cup canned whole tomatoes look for a brand with no salt added (seeded)
  • ¼ tsp chilli flakes use less if too spicy
  • 7 cups vegetable stock (no sodium added)
  • 1 pinch sea salt (to taste)
  • ¼ tsp black pepper freshly ground
  • 5 sprigs thyme fresh thyme
  • 1 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp parsley finely chopped

Instructions
 

  • To prepare, slice the onion into small dice and emince the garlic. Peel the carrot and cut into medium-dice. Remove the core from the cabbage and cut into chunks about ¾" -inch x 1 ½ "-inch. Remove the seeds from the whole tomatoes and roughly chop. Gather the chili flakes and set everything aside.
  • To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the carrots and onions to the pot, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. You want to not brown the onions too much, and only want them translucent.
  • Add ¼ cup of vegetable stock to deglaze and pick up those sugars from the caramelize onions.
  • You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn't brown.
  • Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened. Once done, add the stock, tomatoes, salt and pepper and bring to a simmer.
  • As the soup comes to a simmer, gather the herbs and seasonings. Add the thyme and bay leaf to the soup and let simmer for about 15 minutes or so to infuse.
  • To finish the soup, add the dijon mustard, check the carrots and simmer for another 10 minutes or so until cooked through and tender.
  • Roughly chop the parsley and add to the soup. Taste the soup for seasoning, finish with more sea salt, pepper or apple cider vinegar if desired.
  • Remove the bay leave and thyme before serving.

Notes

NOTES: For the canned tomatoes I used "Muir Glen Organic Diced Tomatoes, No Salt Added" and I used a vegetable broth called "Imagine Organic, Low Sodium."
Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).

Nutrition

Calories: 96kcalCarbohydrates: 20gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 351mgPotassium: 475mgFiber: 5gSugar: 10gVitamin A: 2907IUVitamin C: 45mgCalcium: 66mgIron: 1mg
Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth