Description

This Simple Cabbage Soup recipe is a warm, hearty, and easy-to-make dish with only five core ingredients. It combines sautéed onions, cabbage, and a flavorful broth base thickened slightly with flour, making it a comforting low-calorie soup perfect for a light meal or as a starter. The recipe is versatile and can be made vegan by using dairy-free butter and vegetable bouillon.

Ingredients

Scale

Soup Base

2 tablespoons salted butter (or dairy-free butter to make it vegan)
1 medium onion, chopped
1 tablespoon all-purpose flour (or gluten-free flour)

Vegetables and Broth

1 medium head green cabbage, cored and roughly chopped
8 cups water
3 tablespoons Better Than Bouillon (Chicken or Vegetable to make it vegan)

Seasoning

Kosher salt, to taste
Black pepper, to taste

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Instructions

Sauté the Onion: In a large pot, melt the butter over medium-low heat. Add the chopped onion and cook, stirring frequently, until the onion is soft and translucent but not browned, which should take about 5 minutes.
Add the Flour: Sprinkle the flour over the softened onions and stir well. Continue to cook and stir for about 2 minutes to cook out the raw flour taste and slightly thicken the base.
Combine Ingredients and Boil: Pour in the water and stir in the Better Than Bouillon. Add the roughly chopped cabbage to the pot. Increase the heat to medium and bring the mixture to a boil.
Simmer the Soup: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer gently until the cabbage is tender, about 20 minutes.
Season and Serve: Taste the soup and adjust with kosher salt and black pepper as desired. Serve hot and enjoy this comforting, simple cabbage soup.

Notes

To make this soup vegan, substitute the salted butter with a dairy-free butter and use vegetable bouillon instead of chicken bouillon.
Using gluten-free flour makes this recipe suitable for gluten-free diets.
For a thicker soup, reduce the water slightly or add an extra tablespoon of flour.
Leftover soup can be refrigerated for 3-4 days or frozen for up to 2 months.
Feel free to add herbs like thyme or bay leaves during simmering for extra flavor.