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Cabbage soup is incredibly healthy, flavorful and quick to cook up. You can use

any type of cabbage, green, red, savoy or napa, or mix a few. It’s a powerhouse

for vitamins C and K, contains loads of fiber and has an anti-inflammatory property.

You can add leftover shredded pork, chicken or beef, if you desire.

Soup is great to cook and keep in the refrigerator in an air tight container for 3-5 days

or freeze portions for up to 2 months.


2 tbsp evo

1 large onion (chopped) and 2 cloves of garlic (minced)

3 tbsp of sliced ginger

1 cup of carrots and 1 cup of celery

Peppers, chopped

Any vegetables you like, stringbeans, zucchini, spinach

Salt & pepper & red pepper flakes

Herbs as you like, basil, thyme, rosemary

4 cups of chicken or vegetable broth

1 medium size head of cabbage, chopped

1 15 oz can of chopped tomatoes or leftover sauce

¼ cup of chopped parsley


· In a large pot (I use my Dutch oven Creuset pot) heat olive oil

over medium heat.

· Add onion, garlic, ginger, carrots, celery, peppers and season with salt and

pepper. Cook until vegetables are soft, about 5 minutes or so.

· Add broth and water if necessary and bring to a simmer.

· Stir in tomatoes and cabbage and simmer until the cabbage is

wilted, about 6 – 8 minutes.

· Add spinach if you like, red pepper flakes, parsley. Simmer for another minute.

· Ladle out in a deep soup bowl and garnish with more parsley.

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janet vitiello
janet vitiello
Feb 17
Rated 5 out of 5 stars.

Here you go, the cabbage soup diet.

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