Recipe This Cabbage Soup recipe is among the few recipes that you could sit back and eat just as much as you want normally as you want and you will feel great about any of it!
Want a beef filled cabbage soup? Also try my Cabbage Roll Soupit tastes as being a cabbage roll without all of the more time and hassle. I really like this recipe for some reasons. Really, this cabbage soup recipe is really as easy as could be! Cabbage – stick to the typical green cabbage here. Napa cabbage would wilt an excessive amount of. Celery – slice somewhat thin so that it eventually ends up tender by enough time the other veggies are done. Yellow onion – what would we do without this staple ingredient?
It adds so much flavor. The yellow variety will here taste best. Bell pepper – I love to stick to red bell pepper because it gets the most ripened flavor of all varieties.
Garlic – use chopped garlic for best flavor freshly. Green Beans – frozen green beans will continue to work great as well. Canned petite diced tomatoes – fire roasted tomatoes will taste too great. Low-sodium chicken broth – vegetable broth could be substituted. Italian seasoning – attempting to make your own blend? Parsley – this adds nice vibrant color and light fresh flavor at the ultimate end.
Steps to make Cabbage Soup on the Stovetop 1. Saute mirepoix veggies: essential olive oil in a sizable pot over medium-high heat, add the onions, carrots and celery saute 6 minutes. Add the garlic and saute 1 minute longer. Stir in remaining vegetables, broth and seasonings: stir in cabbage, bell pepper, tomatoes, green beans, broth, Italian season and seasoning with salt and pepper to taste. Boil then let simmer: Bring the mixture to a boil then reduce heat to medium-low, cover and simmer until veggies are tender, about a quarter-hour.
Finish with parsley: Stir in parsley and serve warm. Steps to make Cabbage Soup in every ingredients be added by a Crockpot to a 6 or 7 quart slow cooker, except parsley.
Cover and cook on low heat until veggies are tender, about 8 hours, or high for 4 hours about. Stir in parsley. Pour in remaining except parsley. Secure set and lid valve to sealing position. Let pressure drop naturally for ten minutes you can carefully quick release any remaining pressure then.
What things to Serve with Cabbage Soup? I love to serve this with fresh whole wheat grains bread, covered with a layer of creamy butter of course. Garlic cheese or bread toast is another great option. How Does it Keep Long? It’ll stay fresh for to 4 days in the refrigerator up. MAY I Freeze Cabbage Soup? Yes this cabbage soup could be frozen within an airtight container up to three months.
Tips and Possible Variations: Make sure to allow plenty of time to simmer so vegetables are tender. For extra flavor add more herbs, and you could use fresh herbs like oregano also, thyme, rosemary and basil.
For an extra protein and also to get this to soup more filling you can include in cannellini beans, kidney beans or chick peas. Lentils will be a great option just add more broth too. You can include hamburger or sausage to the soup, brown before simmering with the soup.
Put in a little lemon for extra flavor, or red pepper flakes for just a little kick. More Delicious Cabbage Recipes to Try.