Cabbage is really overlooked as a vegetable. I know I hardly think of it when I’m thinking of a side-item. Usually I think of green beans, broccoli, spinach, asparagus, or something like that. But cabbage is delicious and full of cancer-preventing stuff, and really low in calories (while being full of vitamin C, vitamin A, iron, and calcium).
Cabbage soup is one of those simple recipes that can be really fulfilling on a cool winter day when you don’t want something heavy like stew.
Here’s the recipe I put together,
- 8-10 cups of chicken broth (I used bullion to “make” it) or veggie broth for vegetarian
- Throw in an onion, chopped
- Add baby carrots, cut lengthwise
- Splash in some Frank’s Red Hot Sauce
- Dump in half a head of cabbage, chopped
Wait until the cabbage and carrots are tender, and then eat it.
So simple, and so yummy. The leftovers reheat well too, but don’t freeze this soup… cabbage gets weird if you freeze it.