Cabbage Soup with Attitude

By Donna Graffagnino
@StillWild

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!

Rating:

★★★★☆ 7 votes

Comments:

35 Comments

Serves:

7 quarts

Prep:

30 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

3 Tbsp: olive oil
2: onions, coarsely chopped
4-5 stalk(s): celery, sliced
3-4 medium: carrots, sliced or coarsely chopped
1: 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: oregano
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)
1: 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)

Step-By-Step

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.

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