cabbage soup

Cabbage Soup is quick to make, healthy, low in carbs and full of delicious flavour! Made with minimal ingredients, full of cabbage, carrots, onions, garlic and tender, fall apart beef! Low fat, low carb, healthy, diet approved and so super filling you won&#x27;t believe how good this is!

Cabbage Soup with Beef

olive oil

onion

rib eye

celery

carrots

cabbage

garlic (minced)

beef stock

parsley (plus more to serve)

thyme

onion or garlic powder

Salt and freshly-cracked black pepper (to taste)

Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don't need to be cooked through). Then add the onions and cook  until transparent (about 3-4 minutes).

Add the celery and carrots to the pan, mixing through the flavours in the pot.  Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.

Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well.  Bring to a simmer; reduce heat to medium-low and cover, with a lid.&nbsp;

Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.

Serve warm with a sprinkle of fresh parsley (if desired).

Delicious cabbage soup recipe for the wonder soup diet plan. Full of vegetable and proven to help you lose weight.

7-Day Diet Weight Loss Soup (Wonder Soup)

cabbage (chopped)

celery (diced)

carrots (diced)

green bell pepper (diced)

chicken broth

basil (oregano, garlic diced tomatoes)

oregano

basil

red pepper flakes

black pepper

salt (optional)

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic and cook until fragrant.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat to a simmer.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

Serve and enjoy!

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The 7 day diet, love it or hate it? Cabbage soup is a part of many different diet plans and has a zillion different names.  I use it with the 7 day diet. I've been loving it so far and this diet never fails to give me my 10 pound weight loss in 7 days. One thing I love about this Wonder Soup is that you can eat as much of it as you like. I'm all for a diet that lets me eat like a field beast whenever I want to.

Wanna do the 7 day diet? Just click on the link above to visit my blog for more info! 

OH LET ME JUST SAY.....I am not affiliate with this diet or program. I simply tried and liked the result. It may or may not work for you.  Always consult your doctor before changing your diet. I am not responsible if your ass fall over like Ceily when Shug Avery left while trying this diet.

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10 lbs in 1 week Cabbage Soup Diet Recipe AKA Wonder Soup

Ground beef, cabbage, vegetables and tomatoes, this is the perfect soup to clean out your fridge! And it's super easy to make.

Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)

90% beef

salt

carrot

28 oz can diced or crushed tomatoes

green cabbage

beef stock (canned* or homemade)

bay leaves

Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.

When browned, add the onion, celery and carrots and saute 4 to 5 minutes.

Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.

Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.

Instant Pot:

Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.

Stove top:

Sweet and Sour Cabbage Soup

onion,

garlic cloves,

balsamic vinegar

brown sugar

red cabbage

plum tomatoes

chicken stock

Salt and black pepper

parsley

Sour cream and finely chopped fresh chives, as accompaniments

In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.

If I ever considered making this recipe again, I would eliminate the crushed red pepper altogether.  Had to throw the whole pot of soup away!

This is one of my favorite soups.  I have been making it now for almost 20 years, go figure.  I miss Sara's show!

I make this comforting soup often and use a 28 oz can of chopped tomatoes — undrained

Just made it.  Used green cabbage.  Love the sweet and sour

This recipe was good but very bland. I loved the sweet and sour cabbage soup at Ada's in Chicago and will continue to try new recipes until I find something similar.

I wanted to duplicate the Jewish deli recipe I used to taste at the restaurant I worked at in college..  First, use pot roast or left over stew meat-shredded.  Also, thinly sliced carrots and diced celery.  Apple cider vinegar works the best plus kosher salt and fresh ground pepper to taste.  I did not use green pepper, either.  I used a red pepper, cut into paper thin slices.  I used beef broth, too, not chicken broth.  Yummy with crusty bread on a cold winter's night!

have no problem with the amount of red pepper flakes. 
I had to add more sugar and more vinegar..but pretty good recipe 

I just made this soup and finished a bowl. I really like it! I had an extra head of Savoy cabbage left over from St. Patrick's Day (Alton Brown is right--cabbage will last in the fridge for 4-6 weeks!) so I was looking for a recipe to use up that cabbage. So, obviously, I subbed Savoy (the entire head, which is more than 6 cups I'd imagine) for red cabbage. Since I used the whole head I increased the stock to 7 cups, and I used vegetable stock as I'm a vegetarian. At the end I added a splash of red wine vinegar and a bit more brown sugar. Delicious!

I don't mind the heat (I am a big fan of Emeril's Senegalese Peanut Soup, which is HOT!), but I can see how other reviewers were disgruntled by the amount of red pepper. The heat sure does clear out the sinuses, but it also somewhat eclipses the subtle sweet and sour flavors. Next time I will reduce the red pepper by 1/2 and I might add some beans.

Good basic recipe - I substituted a few things and it came out better. Cut down to a 1/4 tsp on the pepper flakes (too over-powering otherwise). Added chopped celery &amp; carrots. Used red wine vinegar (apple cider would probably work too) instead of the balsamic. Used green cabbage &amp; combined 3 cups beef stock &amp; 3 cups chicken stock. Added some diced, left-over roast beef &amp; used dill instead of chives as the garnish at the end - fantastic!

Cabbage roll soup is a great addition to you family’s meal plans! It is hearty, filling and totally delicious!  You won’t find anything but comfort and  good ingredients in this soup! 

Cabbage Roll Soup

lb beef

onions

garlic

cayenne

paprika

tomato paste

fire-roasted tomatoes

beef broth

white rice

Heat a large stockpot or a Dutch oven...

Heat a large stockpot or a Dutch oven over medium heat.  Place ground beef in the hot pan and cook until no longer pink, crumbling the beef with a spoon as it cooks.  

Add diced onions and garlic to the ground...

Add diced onions and garlic to the ground beef. Cook until the onions are soft, about 2-3 minutes.  

Season the beef mixture with cayenne, paprika, salt,...

Season the beef mixture with cayenne, paprika, salt, and oregano, Stir in tomato paste.Add the cabbage.

Pour beef broth and tomatoes over the beef...

Pour beef broth and tomatoes over the beef mixture and stir in the rice.

Bring the soup to a boil, reduce heat,...

Bring the soup to a boil, reduce heat, and simmer for 25- 30 minutes or until rice is cooked through and cabbage is soft.

This cabbage roll soup&nbsp;has all the same flavors as classic baked cabbage rolls, but with way less work! This unstuffed cabbage soup is hearty, filling and the perfect choice for an easy dinner option.

salt and pepper

beef (I use 90% lean)

onion (finely diced)

carrots (peeled, quartered and sliced)

tomato sauce

rice

bay leaf

Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/NvbCWt2v.mp4

If you love cabbage rolls, but don’t love all the work involved, this quick cooking cabbage roll soup is for you!

CABBAGE ROLL SOUP

Cozy, comforting and super delicious Vegan Cabbage Soup. It&#039;s like cabbage rolls in a bowl &amp; is budget-friendly, easy to make &amp; freezes well.

Vegan Cabbage Soup

olive oil (, (or water

onion (, diced)

carrots (, diced)

vegetable stock (,

sugar (, (white

soy sauce (, or gluten-free Tamari

thyme (, see notes for alternatives)

salt (,

dry long-grain white rice

Heat the oil in a large soup pot over medium heat. Add the onions and carrots and saute for about 5 minutes or until the onions are just starting to colour. Use a bit of water instead of the oil to keep the recipe oil-free.

Add the cabbage, garlic and ground round. Continue sauteing for another 5 minutes, stirring frequently.

Add the tomato paste, stock, diced tomatoes, sugar, soy sauce, paprika, oregano, thyme, bay leaves, salt and pepper, then stir well and bring to a boil.

Once boiling add the rice, stir really well, then cover with a lid, reduce the heat and let it gently simmer until the rice is cooked. Lift the lid and stir occasionally, but cover it again as soon as you have finished. The rice will take between 20 and 25 minutes to become tender.

Add more stock or a bit of water to thin if required, although the soup is best when nice and thick like stew. Check the seasoning adding more as necessary, then serve.

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes.

Stuffed Cabbage Soup

beef

Kosher salt

butter (divided)

tomatoes

Italian seasoning

rice (cooked)

In a large pot over medium high heat add the ground beef and cook and crumble.  Drain and set aside on a plate.  Add two tablespoons butter and onion and sauté until tender.  Remove and set aside with ground beef.

Add in 2 Tablepoons butter and cabbage and cook until the cabbage is tender and starts to wilt.  Add the ground beef and onion back to the pan.

Add in the crushed tomatoes, beef stock and chopped tomatoes, and italian seasoning and let simmer for 15-20 minutes.

Add in rice before serving and salt and pepper to taste.

This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal!

BEST Cabbage Soup

onion (diced)

carrot (diced)

vegetable broth (depending how thick or brothy you'd like it)

lemon juice

black pepper (to taste)

Cook

Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4-5 minutes.

Stir

Add the minced garlic and spices and stir for another minute.

Add the cabbage and let it sweat for 5 minutes, stirring frequently.

Simmer

Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.

Garnish and Serve

Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.

Cabbage soup is about as healthy as they come! All you need to do is simmer a bunch of sliced cabbage with mirepoix vegetables, diced tomatoes, vegetable broth, and herbs for an easy and delicious, low calorie meal.

Because cabbage is low in calories, the "cabbage soup diet" has been known to help shed a few pounds. But you know I'm not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.

Want to make this cabbage soup recipe a complete meal and "beef it up"? Check out all the ideas I have on the blog post below!

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► TIMESTAMPS:
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00:30 Chop mirepoix vegetables
01:55 Slice cabbage
03:14 Chop parsley
03:32 Add the ingredients to a pot on the stove and simmer
05:31 Serve it up
05:59 Taste test

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CABBAGE SOUP | super easy, vegetarian soup for a healthy diet

This creamy Cabbage Soup contains smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth.

Sausage & Cabbage Soup

smoked sausage (sliced)

butter

onion (chopped)

potatoes (diced (about 2-3 medium))

carrots (sliced)

rib celery (sliced)

salt & pepper

all-purpose flour

milk

heavy cream

dill

Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt &amp; pepper to taste.

Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.

Meanwhile, melt butter in a small saucepan.  Stir in flour and cook over medium heat about 2 min.  Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.

Once vegetables are tender, add cream mixture into the soup.  Allow to simmer 5 minutes.

Remove from heat and stir in dill and parsley.

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread

Cabbage soup

smoked pancetta

Savoy cabbage

sweet smoked paprika

tbsp finely chopped rosemary

x 400 grams can chopped tomatoes

vegetable stock

chickpeas

(or vegetarian alternative), to serve (optional)

bread (optional)

Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you&#39;re using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.

Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.

Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Instant Pot Weight Loss Cabbage Soup is loaded with fresh vegetables. It's high in flavor, yet naturally low in fat and calories

Instant Pot Weight Loss Soup (with stove top instructions)

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