Healing Cabbage Soup
This cabbage soup is what my body demands anytime I have a cold, but it’s also quite good on a chilly winter night. It’s quite simple to prepare; for a heartier supper, toss in some more veggies, leftover chicken, or rice.
15 minutes for preparation
35 minutes for cooking
50 minutes in total
How to Keep Soups in Storage
After allowing the cabbage soup to cool, pour it into an airtight container. For up to five days, keep it refrigerated. Warm up again on the burner or in the microwave.
Is Freezing Cabbage Soup Possible?
Indeed! Soups like cabbage freeze quite nicely. Spoon the chilled soup into serving-sized freezer bags (or other freezer-safe receptacles), press out any straggling air, and store flat in the freezer. Put a label with the freeze for a maximum of three months after the date. Reheat on the stovetop after thawing in the refrigerator for the night.
Ingredients for healing cabbage soup
- Three teaspoons of olive oil
- ½ chopped onion
- two chopped garlic cloves
- Two cups of water
- Four tsp finely chopped chicken bouillon
- 1 tsp salt, or more to taste
- 1/4 tsp black pepper, or according to taste
- ½ head of finely chopped, cored cabbage
- One 14.5-oz can of diced and drained Italian-style stewed tomatoes
Guidelines for healing cabbage soup
- Warm up the olive oil in a big stockpot on medium heat. Add the onion and garlic, and simmer for about 5 minutes, or until the onion is translucent.
- Add the bouillon, salt, pepper, and water and stir. After bringing to a boil, add cabbage and stir. Simmer for ten minutes or until cabbage begins to wilt.
- Add tomatoes and stir. Bring everything back to a boil and simmer, stirring frequently, for 15 to 30 minutes.
- Enjoy and serve hot.
5 grams of fat
and 9 grams of carbohydrates
Two grams of protein