Cabbage Soup Recipe
Cabbage is a type of leafy green vegetable used in cooking. It belongs to the Brassicaceae family and is widely cultivated in North Africa, Asia, and Europe. It is distinguished by its high nutritional value, which benefits human health.
The Romans were among the first to use it, making cabbage juice from white cabbage. It is an annual plant that thrives in cool, humid climates, such as those found in Europe and the Levant.
There are two main types:
- Red cabbage
- Green cabbage
If you don’t know how to make cabbage soup, check out this easy recipe. You can add any vegetables you like besides the ones used here, as long as they aren’t root vegetables like potatoes or sweet potatoes, since those are higher in calories.
Discover the steps to make this weight-loss cabbage soup, and you’ll see that healthy doesn’t have to be bland.
Table of Contents
How to Make Cabbage Soup?
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring onion | 1 |
| Garlic clove | 1 |
| Cabbage | 150 grams |
| Celery stalks | 2 |
| Tomato | 1 |
| Salt | 1 pinch |
| Water | 420 ml (1¾ cups) |
| Olive oil | 1 dessert spoon |
Process
- Gather all the ingredients to make the cabbage soup for weight loss.
- In a pot, sauté the julienned spring onion with the peeled whole garlic clove. Add a little salt and cook for three minutes.
- Add the cleaned and sliced celery. Cook for a couple of minutes, then add the peeled and diced tomato. Add a little more salt.
- Add the shredded cabbage and mix all the ingredients. Let the cabbage cook for five minutes, then add water to cover. Simmer until the cabbage is tender. Adjust the salt to taste.
- If you are dieting or want to eat fat-free dishes, try other light recipes such as celery tea for weight loss or baked artichokes with ham.
Video Guide: Cabbage Soup Recipe
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Protein | 1.5 g |
| Carbohydrates | 8 g |
| Fat | 1.5 g |
| Fiber | 2 g |
| Vitamin C | 35% DV |
| Sodium | 150 mg |
Cabbage Soup with Tomatoes
Preparation time: 20 minutes
Cooking time: 20–25 minutes
Quantity: 5–6 people
Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 2 |
| Tomatoes | 3 |
| Table salt | A pinch |
| Spices | 1 teaspoon |
| Small head of cabbage | Half |
| Chicken stock cube | 1 |
| Parsley or mint | 1 cup |
| Water | 5 cups |
| Tomato paste (optional) | 1 tablespoon |
Preparation Method
- Cut the onion, cabbage, and tomatoes into small or large pieces and put them in the water.
- Add the chicken stock cube to give it flavor.
- Place the pot over high heat until it boils.
- You can blend the mixture or eat the vegetables as pieces.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2 g |
| Carbohydrates | 14 g |
| Fat | 1 g |
| Fiber | 3 g |
| Vitamin C | 40% DV |
| Sodium | 320 mg |
Cabbage Soup with Vegetables
Preparation time: 20 minutes
Cooking time: 25–30 minutes
Quantity: 4–5 people
Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium cabbage | Half |
| Potatoes | 2 |
| Olive oil | 2 tablespoons |
| Onion | 1 |
| Garlic cloves | 2 |
| Broth (or water) | 4 cups |
| Salt | 1 teaspoon |
| Black pepper | ¼ teaspoon |
| Cumin | 1 teaspoon |
| Coriander | ¼ teaspoon |
| Chopped dill | ½ cup |
| Fresh coriander | ½ cup |
Preparation Method
- Cut the cabbage into thin slices.
- Peel the potatoes and cut into small cubes.
- Heat the oil in a deep pot over medium heat and add onions and garlic until soft.
- Add cabbage and potatoes, stirring to coat with oil.
- Add broth, salt, pepper, cumin, and coriander.
- Bring to a boil for 20–30 minutes until vegetables are tender.
- Add dill and coriander, let it boil briefly, then serve immediately.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 3 g |
| Carbohydrates | 22 g |
| Fat | 5 g |
| Fiber | 4 g |
| Vitamin C | 45% DV |
| Sodium | 400 mg |
Zucchini and Oat Soup
Preparation time: 20 minutes
Cooking time: 20–25 minutes
Quantity: 2–3 people
Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 3 |
| Carrots | 2 |
| Onion | 1 |
| Oats | 3 tablespoons |
| Skimmed milk | 1 glass |
| Chopped parsley | 1 tablespoon |
| Chopped celery | 1 tablespoon |
| Bay leaves | As needed |
| Salt and pepper | A pinch |
| Water | 2 cups |
Preparation Method
- Put onions, zucchini, and carrots on the heat.
- Add salt, pepper, water, and bay leaves. Cook until vegetables are tender.
- Add parsley and celery and let it simmer.
- Return to heat and gradually add milk and oats while stirring to prevent lumps.
- Let the soup boil for ten minutes, then serve.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fat | 3 g |
| Fiber | 3 g |
| Calcium | 15% DV |
| Sodium | 180 mg |
Advice
- You can remove or add any vegetable you prefer such as bell peppers, broccoli, celery, asparagus, or peas.
- Add boiled or grilled chicken pieces to make it a complete meal.
- The soup can be frozen and divided into meals.
Read Also: How to Clean a Burnt Pot?
FAQs – Frequently Asked Questions
1. Is cabbage soup good for weight loss?
Yes, cabbage soup is low in calories and high in fiber, which helps you feel full while supporting weight management.
2. Can I eat cabbage soup every day?
It can be eaten regularly, but it’s best to maintain a balanced diet with different nutrients.
3. Can I freeze cabbage soup?
Yes, cabbage soup freezes well and can be stored in portions for later use.
4. Can I add protein to the soup?
Yes, adding chicken, beans, or lentils makes it more filling and nutritious.
Conclusion
Cabbage is a nutrient-rich vegetable that can be used in many simple and healthy soup recipes. Whether you choose classic cabbage soup, tomato cabbage soup, or vegetable variations, each option is easy to prepare and suitable for a light meal.
With simple ingredients and short cooking times, cabbage soups offer a practical way to enjoy healthy, comforting food without sacrificing flavor.
