This hearty cabbage soup recipe combines traditional comfort food with Asian-inspired seasonings, creating a nutritious and satisfying meal perfect for any season. Passed down through generations, this simple yet flavorful dish proves that cabbage can be the star of your dinner table.
Ingredients
For the Soup Base:
- 1 lb (500g) green cabbage, chopped
- 1 medium leek, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 6 garlic cloves, minced
- 1/2 tablespoon fresh ginger paste (or freshly minced ginger)
- 1/2 teaspoon red chili flakes
- 4 cups (32 fl oz / 1 liter) vegetable stock
For the Seasoning:
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- Fresh parsley, chopped for garnish
- 1 tablespoon vegetable oil for cooking
Optional Protein Additions:
- Fried tofu cubes
- Cooked cannellini beans
Step-by-Step Instructions
Preparation Phase (10 minutes)
Step 1: Prepare all vegetables by washing and chopping the cabbage into bite-sized pieces. Dice the leek, bell pepper, and celery into uniform pieces for even cooking.
Step 2: Mince the garlic cloves finely and prepare the ginger paste. If using fresh ginger, grate or mince it finely.
Cooking Phase (25 minutes)
Step 3: Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over low heat.
Step 4: Add the chopped leek to the pot and sauté for 2 minutes until it begins to soften.
Step 5: Add the chopped bell pepper and celery stick to the pot. Mix well and cook over low heat for 5 minutes, stirring occasionally to prevent sticking.
Step 6: Add the minced garlic, ginger paste, and red chili flakes to the pot. Mix thoroughly and cook for an additional 3 minutes, allowing the aromatics to become fragrant.
Step 7: Add the chopped cabbage to the pot and mix well with the other vegetables. Cook for 2-3 minutes until the cabbage begins to wilt slightly.
Step 8: Pour in the vegetable stock, ensuring all vegetables are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
Final Seasoning (5 minutes)
Step 9: Remove the pot from heat and stir in the rice vinegar, sesame oil, and soy sauce.
Step 10: Taste and adjust seasoning as needed. Add more soy sauce for saltiness or rice vinegar for tanginess.
Step 11: Garnish with freshly chopped parsley and serve immediately with fried tofu cubes or cannellini beans if desired.
Nutritional Information
Per Serving (serves 4):
- Calories: 120
- Protein: 4g
- Carbohydrates: 18g
- Fiber: 6g
- Fat: 4g
- Sodium: 890mg
- Vitamin C: 85% DV
- Vitamin K: 102% DV
- Folate: 15% DV
Total Cooking Time: 40 minutes Prep Time: 15 minutes Cook Time: 25 minutes Difficulty Level: Easy
Recipe Variations and Substitutions
Protein Variations
Transform this cabbage soup into a more substantial meal by adding your choice of protein. Cubed firm tofu works wonderfully when pan-fried until golden before adding to the soup. For a heartier option, include cooked cannellini beans or chickpeas during the last 5 minutes of cooking.
Vegetable Modifications
Feel free to customize the vegetable mix based on seasonal availability. Carrots, mushrooms, or bok choy make excellent additions. For a spicier version, increase the red chili flakes or add a diced jalapeño pepper with the other aromatics.
Broth Alternatives
While vegetable stock creates a light, clean flavor, you can substitute with mushroom broth for earthier notes or miso broth for additional umami depth. For those not following a vegan diet, chicken or beef stock can be used instead.
Seasoning Adjustments
The Asian-inspired seasonings can be modified to suit different taste preferences. Replace rice vinegar with apple cider vinegar for a different tang, or substitute sesame oil with olive oil if preferred. For those avoiding soy, coconut aminos provide a similar flavor profile.
Storage and Reheating Tips
This cabbage soup stores beautifully in the refrigerator for up to 4 days and can be frozen for up to 3 months. When reheating, add a splash of additional vegetable stock if the soup has thickened. The flavors actually improve after a day, making this an ideal make-ahead meal.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the aromatics (leek, bell pepper, celery, garlic, and ginger) in a pan first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the final seasonings during the last 30 minutes of cooking.
How can I make this soup more filling? To create a more substantial meal, add cooked grains like quinoa or brown rice during the last 5 minutes of cooking. Alternatively, serve over cooked noodles or with crusty bread. The addition of protein-rich tofu or beans also increases the satiety factor significantly.
Is this recipe suitable for meal prep? Yes, this cabbage soup is perfect for meal prep. Portion into individual containers and refrigerate for up to 4 days. The soup reheats well in the microwave or on the stovetop. Consider storing the garnish separately to maintain freshness.
Can I use different types of cabbage? While green cabbage works best for this recipe, you can experiment with red cabbage for a more colorful dish, though it may slightly alter the flavor. Napa cabbage cooks more quickly, so reduce the simmering time to 10 minutes to prevent overcooking.
What can I serve alongside this soup? This versatile soup pairs well with various sides. Try it with steamed rice, crusty sourdough bread, or Asian-style dumplings. For a complete meal, serve with a simple green salad dressed with sesame vinaigrette to complement the soup’s Asian flavors.
This timeless cabbage soup recipe proves that simple ingredients can create extraordinary flavors. The combination of tender vegetables, aromatic seasonings, and savory broth makes it a perfect comfort food that’s both nutritious and satisfying. Whether you’re looking for a light weeknight dinner or a warming lunch, this versatile soup delivers every time.