Easy Cabbage Soup

Not much to say about this soup except that it is TOTALLY awesome. I had posted a link to the recipe on Simply Recipes on Facebook awhile back and it generated a lot of comments. This soup is incredibly easy to make, healthy, and tastes great. I tweaked a few ingredients from the original. The spices are essential to this soup, so please don’t skip them!

Easy Cabbage Soup


  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 tsp. butter
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin seed
  • 1 tsp. fennel seeds (grind them in a mortar and pestle or a coffee grinder used for spices)
  • Pinch of crushed red pepper flakes
  • 1 medium onion, chopped (about 1 1/2 cups)

    cabbage soup

    Cabbage Soup

  • 2 cloves garlic, minced
  • 6-7 cups packed of sliced cabbage (I make slices around a quarter inch)
  • 1 tsp. sea salt
  • 2 14 oz. cans diced tomatoes
  • 4 cups chicken broth
  • 1-2 cups water (depends on desired thickness of soup)
  • Fresh ground pepper to taste

Put it All Together

  1. Heat the olive oil and butter on medium heat in a soup pot (8 qt).  Add the garlic, onions, and spices. Cook until onions are softened, 5-6 minutes.
  2. Add the cabbage to the onions, stirring to mix. Sprinkle with the sea salt.
  3. Add the tomatoes and juices to the onions, again stirring.
  4. Add the chicken broth. Stir and bring to a simmer. Cover and cook 25-30 minutes or until cabbage is thoroughly cooked.
  5. If soup is too thick, add additional water or broth.

This is a light soup. I have sautéed some sliced Andouille sausage for users to add to the soup at their discretion. My husband likes this addition.


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