Cabbage Soup Recipes

CABBAGE SOUP DIET RECIPE

Steps:

• Instant Pot Cabbage Soup: 1) To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure lid. 2) Set on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes. Remove lid and stir in spinach and lemon juice. Stir in salt but do not go overboard.
• Slow Cooker Cabbage Soup: 1) Heat a large nonstick skillet over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. Transfer to the slow cooker. 2) Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove lid and stir in spinach and lemon juice. Stir in salt but go easy.
• Cabbage Soup on the Stovetop: 1) Heat a large nonstick pot or dutch oven over medium heat, add oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute. 2) Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove lid and stir in spinach and lemon juice. Stir in just enough salt to taste.

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

HEALING CABBAGE SOUP

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.

EASY CABBAGE SOUP

Steps:

• Cut vegetables in small pieces.
• In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
• Lower heat and simmer until vegetables are tender.

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

WEIGHT LOSS CABBAGE SOUP

Steps:

• Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
• Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

CABBAGE SOUP

Steps:

• In a large pot, heat oil over medium heat. Add chopped cabbage, carrots, celery, onion, and minced garlic, and cook, stirring often, until onion is translucent, about 5 minutes.
• Add diced tomatoes, chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and reduce heat to low.
• Simmer, stirring occasionally, until all vegetables are tender (40-50 minutes, depending on your preferred consistency).
• Taste and adjust seasoning if necessary. Serve warm.

CABBAGE SOUP

Steps:

• In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

CABBAGE SOUP

Steps:

• Heat oil in a dutch oven or a large soup pot.
• Add onions and cook for 1 minute over medium-high heat.
• Stir in prepared bell peppers, carrots, salt, and pepper; cook for 2 minutes.
• Add garlic and parsley; cook for 20 seconds.
• Stir in cabbage and cook for 4 minutes, or until starting to wilt.
• Add tomato paste; stir until combined.
• Add roasted tomatoes and Italian seasoning; mix to combine.
• Stir in broth and add bay leaves; increase heat to High and bring to a boil.
• Lower heat to a steady simmer; continue to cook for 7 minutes.
• Stir in zucchini slices and broccoli florets; cook for 5 more minutes.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Remove bay leaves and discard.
• Serve.

CABBAGE SOUP RECIPE

Steps:

• Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
• Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
• Add in the potatoes and cabbage and simmer the soup for 10 minutes.
• Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
• Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
• Season to taste with salt. Serve immediately and enjoy!