A more flavorful Cabbage Soup than the recipe from the 80’s, but still based on that, this soup is delicious and works well for a 5 day non fasting “Fast”, or as a filler to eat a bowl before your main meal and you will not be tempted to eat too much of your main meal, also it burns fat and helps to speed up metabolism. Did I mention how yummy it is??… You will want to make this Cabbage Soup a weekly staple in your diet!
Ingredients and Variations
Ingredients: green cabbage, onion, green bell pepper, garlic, olive oil, Ro-Tel, water, chicken bouillon, sea salt and pepper.
Variations: Mild, medium or hot Rotel can be used, any bouillon flavor you prefer can be used. If you like heat, red pepper flakes can be added. 1/4 cup apple cider vinegar can be added to soup as well if desired, Additional vegetables low in starch can also be added to bulk up the soup such as zucchini or yellow squash, purple cabbage can also be used, garlic can be increased for flavor if desired, also jalapeño, ground cumin, Mexican oregano and chili powder can be added for a Southwest flavor or basil and extra garlic for a more “Italian” flare. This soup is delicious any way you decide.
Ingredients
2 tbsp olive oil
4 cloves garlic minced
1 large onion, chopped
1 medium head cabbage, chopped
1 green bell pepper, chopped
2 10oz cans Ro-tel tomatoes and peppers mild, original or hot (I use hot)
12 cups water
2 tbsp powdered chicken bouillon (I use Knorr)
1 tsp sea salt
1/2 tsp pepper
Directions
- In a large pot, cook garlic and onion over medium heat for a couple minutes, then add the rest of the ingredients and bring to a boil, , cover turn down heat and simmer for 30 minutes until cabbage is tender.
- Serve with a drizzle of olive oil and a sprinkle of flakey sea salt or a couple shakes of hot sauce if desired.