As any busy mother knows, juggling family schedules while trying to whip up a nutritious meal can be quite the challenge. I remember my own hectic nights; the kids would come home from school starving, and dinner always seemed to sneak up on me. That’s why I turned to my trusty cabbage soup recipe. This dish is not only simple to prepare, but it also fills everyone up and warms the soul.
Cabbage soup has been a staple in my household for as long as I can remember. There’s something about the combination of tender vegetables and hearty meat that feels like a warm hug on a chilly evening. My mom used to make this for us when we were children, always adding whatever veggies she had on hand, and it’s become somewhat of a family tradition. Now, I find myself doing the same thing—using what’s fresh and available to create a delicious meal that the entire family loves.
This recipe for cabbage soup comes together in just under an hour, making it perfect for busy weeknights. With a handful of ingredients and minimal prep work, you can have a comforting bowl of soup that everyone will enjoy. Plus, it’s a great way to sneak in some extra veggies for the kids without them even realizing it! So, if you’re looking for something quick, hearty, and immensely satisfying, let’s get started on this cabbage soup that’s sure to become a hit at your dinner table.
How to Make Cabbage Soup
Ingredients
- 3 medium potatoes, diced
- 1/2 small head of cabbage, shredded
- 1 lb bone-in meat (pork or beef)
- 2 tbsp Beef Better Than Bouillon
- 2 tbsp oil (avocado or olive)
- 1 small onion, chopped
- 1 large carrot, shredded
- 1 can (10 oz) diced tomatoes
- 1 tbsp salt (to taste)
Directions
Begin by peeling and dicing your potatoes into small chunks. Next, take your cabbage and shred it into thin strips. It’s amazing how fresh ingredients can make a difference in taste!
Rinse your chosen meat thoroughly under cool water. In a large pot, bring about 4 quarts of water to a boil. It’s time to add the meat along with the Beef Better Than Bouillon. Allow this to cook for approximately 30 minutes, as the meat will add a wonderful flavor base.
After 30 minutes, toss in the diced potatoes and shredded cabbage. Let this mixture simmer for another 10 minutes; you’ll start to get that delicious aroma wafting through the kitchen!
Meanwhile, take your onion and carrot, chop and shred them respectively. In a skillet over medium heat, drizzle in a bit of oil and sauté the chopped onion until it turns golden brown. This should take about 4-5 minutes. Once the onion is golden, add the shredded carrot and continue cooking for an additional 5 minutes.
Next, stir in the can of diced tomatoes, allowing it all to cook together for about 5 more minutes. The colors and smells will make you hungry!
When the soup is done simmering, take the meat pieces out of the pot. Shred the meat off the bones, discarding any bones, then return the shredded meat to the soup.
Finally, season your soup with salt to taste. Serve it hot, and watch it disappear quickly! Enjoy every nourishing spoonful!
Storing Suggestion
This cabbage soup stores well in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Just make sure to let it cool in an airtight container, and it can last for up to 3 months in the freezer!
Cooking Tips
Feel free to get creative with this soup! You can add other vegetables like green beans or bell peppers, or even swap the meat for a vegetarian protein option such as chickpeas or mushrooms. If you like a bit of spice, throw in some red pepper flakes for an extra kick!
Serving Suggestions
This soup pairs beautifully with crusty bread or a grilled cheese sandwich for a complete meal. You can also serve it with a sprinkle of fresh herbs like parsley or dill on top for added flavor and freshness.
Ingredient Substitutions
If you’re short on cabbage, you can substitute it with spinach or kale, which will also add a nice texture and flavor to the soup. For a vegetarian version, use vegetable broth instead of water and leave out the meat altogether.
Seasonal Variations
In the fall, add some diced butternut squash for a touch of sweetness. During the summer months, incorporate zucchini or fresh corn for a vibrant, seasonal twist. You can really mix it up based on what’s fresh and available!
Allergen Information
This recipe contains meat and may also contain allergens if you use oils refined with allergens. To make it more allergy-friendly, opt for gluten-free Better Than Bouillon, and check the labels for any other ingredients. You can easily make it dairy-free by avoiding any dairy-based sides!
FAQ
Can I make cabbage soup in advance?
Yes! Cabbage soup can be made up to two days in advance, making it a great option for meal prepping. Just store it in an airtight container in the refrigerator, and heat it up when you’re ready to serve.
How can I thicken the soup?
If you prefer a thicker soup, consider blending a portion of the soup and then stirring it back in. You can also add some cooked rice or pasta to create a heartier dish.
Can I use leftover meat for this recipe?
Absolutely! Leftover cooked meat, like roast chicken or beef, can be a fantastic addition to cabbage soup. Just add it into the simmering pot at the end to heat through!
What other vegetables can I add?
Feel free to customize the soup according to your family’s taste. You can add peas, bell peppers, or even some green beans for added color and nutrition.
How should I store leftover cabbage soup?
Leftover cabbage soup can be stored in the refrigerator for about 3 days. Ensure you use a sealed container, and if you want to keep it longer, freezing is a great option.
Is cabbage soup healthy?
This soup is packed with nutritious vegetables and can be quite healthy, especially if you use lean meat. It’s low in calories and high in fiber, making it a wise choice for a wholesome meal.
Cabbage Soup
Ingredients
- 3 medium potatoes diced
- 1/2 small head cabbage shredded
- 1 lb bone-in meat (pork or beef)
- 2 tablespoons Beef Better Than Bouillon
- 2 tablespoons oil (avocado or olive)
- 1 small onion chopped
- 1 large carrot shredded
- 1 can (10 oz) diced tomatoes
- 1 tablespoon salt (to taste)
Instructions
- Peel and chop the potatoes into small chunks. Shred the cabbage into thin strips.
- Rinse the meat under cool water. In a large pot, bring 4 quarts of water to a boil. Add the meat along with the Better Than Bouillon and let it cook for 30 minutes.
- Toss in the potatoes and cabbage, and let it simmer for an additional 10 minutes.
- Chop the onion and shred the carrot. In a skillet over medium heat, sauté the chopped onion in a bit of oil until it turns golden. Add the grated carrot and continue cooking for another 5 minutes. Stir in the diced tomatoes and cook for 5 more minutes.
- Take the meat pieces out of the soup. Shred the meat and return it to the pot, discarding the bones.
- Season the soup with salt to taste. Serve hot and enjoy every spoonful!
