Cabbage Soup Recipe


The cabbage soup recipe is actually an excellent choice not just for weight loss but, overall better health. Cabbage can not only help relieve constipation and works as a natural detox but, is vitamin rich and contains many cancer fighting nutrients.



Eating cabbage as a regular part of your meals, with other proper eating habits, can help to lower blood pressure and fight heart disease. Even if you are not inclined to consume much cabbage, eating the soup occasionally is actually a healthy idea.


Traditional Cabbage Soup

A cabbage soup recipe with low sodium.

Cooking Time: Approximately 30 minutes

Preparation Time: 15 minutes

Portions: 4

Ingredients:

1 head of cabbage cleaned and shredded
6 large green onions
2 green peppers
1 tomato
6 stalks of celery
34 ounces of water
2 cups low sodium vegetable broth (3 cubes low sodium chicken bullion)

Directions:

1. Cut all of the vegetables into small pieces.

2. Place the vegetables in a sauce pan with broth.

3. Cover the saucepan with water for ten minutes.

4. Then reduce the heat and simmer until all vegetables are tender.

5. Serve while hot.

Fresh cabbage



Fresh Spicy Cabbage Soup Recipe


If you prefer your soup to be made from fresh ingredients and have a bit of stronger taste to it, this recipe should be ideal to your liking.


Preparation Time: 20 minutes

Cooking Time: 1 hour

Serving Size: 6

Ingredients:

3 large green onions
1 medium size green pepper
3 large tomatoes
2 cups diced zucchini
2 jalapeno peppers
1 large carrot sliced
10 mushrooms sliced
4 stalks of celery diced
½ head of cabbage
2 low sodium beef bullion cubes crumbled
12 ounces of carrot juice
1 clove of garlic
2 tablespoons extra virgin olive oil

Directions:

1. Put about ½ inch of water in the bottom of a large pan and place tomatoes in the pan.

2. Heat on medium heat until skins of the tomatoes split.

3. Once the skins have split skin the tomatoes and set aside.

4. Make sure all vegetables are diced into bite size pieces.

5. Using olive oil coat the bottom of your soup pot and then sautee the onions, peppers and carrots.

6. Once they are soft add the crumbled bullion cubes and add cabbage stirring until the cabbage wilts.

7. Now add the mushrooms, zucchini and carrot juice.

8. Simmer on low heat for about 45 minute adding more juice or water if the soup is not on your preferred consistency.












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