Cabbage Soup with Attitude

Donna Graffagnino


Here's my version of (diet) Cabbage Soup - it doesn't add more calories but it sure adds a lot more flavor. If you don't need the diet version, add even more flavor with diced ham, crumbled bacon, white beans, corn, tomato sauce, or other ingredients that you like with cabbage. I love it and hope you will too!

★★★★☆ 7 votes
7 quarts
30 Min
45 Min
Stove Top


3 Tbsp
olive oil
onions, coarsely chopped
4-5 stalk(s)
celery, sliced
3-4 medium
carrots, sliced or coarsely chopped
bell pepper, diced
4 clove
garlic, minced
3 qt
homemade or low sodium chicken stock
2 Tbsp
dried basil
3 Tbsp
dried chives
2 Tbsp
italian seasoning
1 Tbsp
2 tsp
ground marjoram
1 tsp
red pepper flakes (or more to taste)
salt to taste
2 tsp
fresh cracked black pepper (or more to taste)
head cabbage, cored and coarsely chopped
2 can(s)
14.5 oz petite or regular diced tomatoes with juice
1 can(s)
11.5 oz v-8 juice (optional)


1In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots and garlic; cook until onion is transparent, about 5 minutes.
2Stir in dried seasonings, salt and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3Stir in tomatoes and optional V-8 juice. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4Taste and adjust seasonings as needed.
5NOTES: I like a little bit of heat so I add 2 tsp of red pepper flakes and I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always add so start off sparingly, taste and adjust seasonings as desired.

About this Recipe