Cabbage In Soup
A simple, healthy, and hearty cabbage soup featuring ground meat, tender vegetables, fresh herbs, and a splash of apple cider vinegar for brightness.
Ingredients
- 1 medium head green cabbage about 8 cups thinly sliced
- 1 lb ground beef or turkey
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced on the diagonal
- 2 stalks celery chopped
- 4 cloves garlic minced
- 6 cups low-sodium chicken or vegetable broth
- 1 can diced tomatoes 14.5 oz, undrained
- 2 Tbsp olive oil or unsalted butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 Tbsp apple cider vinegar optional
- Fresh parsley chopped, for garnish
- Pinch red pepper flakes optional
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add ground beef or turkey and cook, stirring to break up clumps, until browned, about 5 minutes; drain excess fat if needed.
- Reduce heat to medium. Add onion, carrots, and celery; sauté until softened and onion is translucent, roughly 6–8 minutes.
- Stir in garlic, thyme, bay leaf, and red pepper flakes; cook 1 minute more until fragrant without letting the garlic burn.
- Add sliced cabbage, undrained diced tomatoes, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, or until cabbage is tender when pierced with a fork.
- Remove bay leaf. Stir in apple cider vinegar and season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
- Serve hot alongside crusty bread or a leafy green salad.
Notes
Store in an airtight container up to 4 days in the refrigerator, or freeze for up to 2 months. If the soup seems thin, stir in 1 Tbsp tomato paste during simmering for extra body.
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