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Simple Recipes for Every Day

Cabbage Soup

A large pot of homemade cabbage soup topped with fresh chopped parsley with a ladle scooping out a a serving
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 12 ounces bacon, chopped
  • 1 large yellow onion, diced
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 small head of green cabbage roughly chopped, about 1 1/2 pounds
  • 1 (28-ounce) can diced tomatoes
  • 4 cups vegetable or chicken stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • ½ to 1 teaspoon sea salt, to taste
  • 2 teaspoons brown sugar
  • Freshly cracked black pepper, to taste
  • Finely chopped italian parsley, for serving

Method

  1. In a large pot set over medium high heat, cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Discard all but 2 tablespoons of the bacon fat. Add the onion, carrot and celery to the pot and cook until the carrots are nearly tender and the onion is softened, about 5 minutes. Deglaze the pot with a few tablespoons of the chicken stock if the veggies start to burn from the bacon fat.

  2. Add the cabbage and garlic and cook until fragrant, about 3 minutes. Add the tomatoes, chicken stock, garlic powder, onion powder, paprika, thyme, mustard powder, salt, and brown sugar, stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the cabbage is tender, about 25 to 30 minutes. Add the bacon back to the pot, stir to combine. Add the pepper and additional salt to taste.

  3. To serve top with more pepper and parsley.