Soup is my “go to” in winter months… and since it appears that winter won’t be leaving us any time soon- I decided to whip this (extremely easy) quick soup up!
The one thing I love about Cabbage soup… besides it’s so good for you, is that it’s easy to “fix it and forget it”…. and it makes a TON! I love making this on a cold afternoon, letting it simmer on the stove all afternoon and then popping it in the fridge for a quick warm up reheat whenever needed. It’s great to fill you up, but it’s super low in fat/calorie, so you can eat a lot of it, and not feel bad about it!!! There are even cabbage soup diets out there…. you can google those, there’s a ton of different suggestions 😉
I start out by sautéing my onions in a tiny bit of oil in the bottom of a very very deep stock pot. (You need a big pot because this makes a lot!) I add ground pork to my cabbage soup, you can leave that out- or add really any protein you’d like. Once the ground pork and onions are cooked together I add my chopped up carrots and a can of diced tomatoes (with chilies for a little spice!).
Give it a good stir and then we’ll start on the star of the soup…. the cabbage!! Cut the core out of the cabbage head and rinse it well. I pull the outer leaf off and get rid of any discolored edges etc.
Then just do a rough chop of the cabbage, trying to make sure that the leaves are chopped enough to be bite size!
Toss them into the deep stock pot with the vegetables and meat and then add your broth or water, just enough to cover the cabbage.
Bring it to a good rolling boil and add some oregano and basil (I just eyeball this, we like a lot of seasoning, some don’t so do what’s best for your family)
Drop it back down to simmer and let it set for several hours with a lid on until the cabbage is completely tender. Season with salt and pepper!
You can store this in the refrigerator or even freeze it for longer storage- you can add things like celery, frozen peas or corn etc! Add to it what sounds good! I’ve even added crumbled bacon and a little shredded cheese when serving!
I would love to hear how you make yours, or if you’ve got a tried and true recipe you use yourself!!!
Hearty Cabbage Soup
2 onions chopped
2 cups carrots chopped
1 lb of ground pork or protein or your choice
1 can of diced tomatoes (with chilies)
1 head of cabbage
Splash of oil for sautéing your onions
Salt, pepper, basil and oregano for tasting.
Sauté the onion in a splash of oil in a large stock pot until they’re translucent. Add the ground pork and cook completely until no pink color is left.
Add your chopped Cameron’s and diced tomatoes.
Cut out the core of your cabbage and rough chop in bite size pieces. Add the cabbage to your large stock pot and fill with water or broth until the cabbage is covered. Add the basil and oregano to your liking, a lot or a little.
Bring to a boil, stir and turn to low. Put a lid on and simmer until the cabbage is tender. I like to cook for several hours on low. Add salt and pepper to taste!