More than once, I’ve made cabbage soup when I wanted something quick, easy, and filling, especially on fasting days or when I’m looking for something light for dinner. It doesn’t require many ingredients, and everything is done in one pot. What I like most is that it doesn’t involve complicated steps and the result is always just as simple and good.
Quick Info
Total Time: about 30 minutes
Preparation Time: 5-7 minutes
Cooking Time: 20-25 minutes
Servings: 4
Difficulty: very easy
Recipe Type: vegetable soup, suitable for fasting or diets
Ingredients
1 kg fresh cabbage
1 carrot
1 parsley root
50 ml oil
Salt, to taste
Pepper, to taste
Thyme, to taste
Preparation Method
1. Cut the cabbage into thin strips (julienne). Peel the carrot and parsley root and grate them.
2. Heat the oil in a large pot. When the oil is hot, add all the prepared vegetables: the chopped cabbage, grated carrot, and parsley.
3. Stir the vegetables over medium heat for about 3 minutes. They shouldn’t fry hard, just soften a bit and absorb some flavor from the oil.
4. Pour water over the vegetables, enough to cover them well (the amount of water depends on how liquid you want the soup; I usually add about 2 liters).
5. Season with salt, pepper, and thyme directly in the pot. You can taste and adjust as you go.
6. Let it boil with a lid on, over medium heat, for about 20 minutes or until the cabbage is soft but not mushy.
7. Serve the soup hot, plain or with fresh herbs if you like.
Why I Make This Recipe Often
It helps a lot when I have simple vegetables in the fridge and little time. I also like that it doesn’t involve expensive or hard-to-find ingredients. The soup is light yet filling, and it works anytime for lunch or dinner, especially during fasting periods or when I want to cut down on heavy meals.
Tips and Variations
Tips
Don’t let the cabbage boil too long, so it doesn’t disintegrate.
If you want to shorten the time, you can grate the cabbage coarsely.
Don’t use too much oil; 50 ml is enough for 1 kg of cabbage.
Check at the end if it needs more salt. Sometimes, the cabbage requires more.
Substitutions
If you don’t have parsley root, you can skip it, but it adds a fuller flavor.
The carrot cannot be easily replaced in this recipe because it brings a bit of sweetness.
Instead of thyme, you can try lovage if you want a fresher note.
Variations
You can add more or less water, depending on how you prefer your soup.
If you’re not fasting, it goes well with a bit of sour cream on serving.
For a more intense flavor, you can add a few whole peppercorns while boiling.
Serving Ideas
I serve it simply, right from the pot, sometimes with a bit of chopped herbs on top.
A slice of whole grain bread on the side is enough if you want a more substantial meal.
Frequently Asked Questions
1. Can I use pre-chopped cabbage from the store?
Yes, pre-chopped cabbage is fine, but it may be cut very thin. Keep an eye on it while boiling so it doesn’t become too soft.
2. Can I use red cabbage?
Technically yes, but the taste and color will be different. The soup will have a pinkish-purple appearance.
3. Can I replace the parsley root with green parsley?
No, parsley root has a different taste and a texture that behaves differently when boiled. If you don’t have it, it’s better to skip it.
4. Can I make the soup without oil?
You can, but the vegetables won’t release the flavor as well. You can sauté with water if you want to reduce calories.
5. Can I add other spices?
You can experiment, but the classic recipe is with salt, pepper, and thyme. Lovage is a common alternative.
Nutritional Values (estimated, for one serving of four)
Calories: about 90-110 kcal
Protein: 2-3 g
Carbohydrates: 9-11 g
Fats: 5-6 g
Fiber: 3-4 g
Values are for an average serving, with oil included and without bread or other additions. The information is indicative.
Storage and Reheating
Cabbage soup keeps well in the fridge for 2-3 days, covered. Upon reheating, it may have a slightly more intense flavor. If it sits longer, the cabbage will continue to soften. If you know you won’t consume it quickly, make a smaller batch. Freezing is not recommended; the texture of the cabbage suffers when thawed.
Quick Info
Total Time: about 30 minutes
Preparation Time: 5-7 minutes
Cooking Time: 20-25 minutes
Servings: 4
Difficulty: very easy
Recipe Type: vegetable soup, suitable for fasting or diets
Ingredients
1 kg fresh cabbage
1 carrot
1 parsley root
50 ml oil
Salt, to taste
Pepper, to taste
Thyme, to taste
Preparation Method
1. Cut the cabbage into thin strips (julienne). Peel the carrot and parsley root and grate them.
2. Heat the oil in a large pot. When the oil is hot, add all the prepared vegetables: the chopped cabbage, grated carrot, and parsley.
3. Stir the vegetables over medium heat for about 3 minutes. They shouldn’t fry hard, just soften a bit and absorb some flavor from the oil.
4. Pour water over the vegetables, enough to cover them well (the amount of water depends on how liquid you want the soup; I usually add about 2 liters).
5. Season with salt, pepper, and thyme directly in the pot. You can taste and adjust as you go.
6. Let it boil with a lid on, over medium heat, for about 20 minutes or until the cabbage is soft but not mushy.
7. Serve the soup hot, plain or with fresh herbs if you like.
Why I Make This Recipe Often
It helps a lot when I have simple vegetables in the fridge and little time. I also like that it doesn’t involve expensive or hard-to-find ingredients. The soup is light yet filling, and it works anytime for lunch or dinner, especially during fasting periods or when I want to cut down on heavy meals.
Tips and Variations
Tips
Don’t let the cabbage boil too long, so it doesn’t disintegrate.
If you want to shorten the time, you can grate the cabbage coarsely.
Don’t use too much oil; 50 ml is enough for 1 kg of cabbage.
Check at the end if it needs more salt. Sometimes, the cabbage requires more.
Substitutions
If you don’t have parsley root, you can skip it, but it adds a fuller flavor.
The carrot cannot be easily replaced in this recipe because it brings a bit of sweetness.
Instead of thyme, you can try lovage if you want a fresher note.
Variations
You can add more or less water, depending on how you prefer your soup.
If you’re not fasting, it goes well with a bit of sour cream on serving.
For a more intense flavor, you can add a few whole peppercorns while boiling.
Serving Ideas
I serve it simply, right from the pot, sometimes with a bit of chopped herbs on top.
A slice of whole grain bread on the side is enough if you want a more substantial meal.
Frequently Asked Questions
1. Can I use pre-chopped cabbage from the store?
Yes, pre-chopped cabbage is fine, but it may be cut very thin. Keep an eye on it while boiling so it doesn’t become too soft.
2. Can I use red cabbage?
Technically yes, but the taste and color will be different. The soup will have a pinkish-purple appearance.
3. Can I replace the parsley root with green parsley?
No, parsley root has a different taste and a texture that behaves differently when boiled. If you don’t have it, it’s better to skip it.
4. Can I make the soup without oil?
You can, but the vegetables won’t release the flavor as well. You can sauté with water if you want to reduce calories.
5. Can I add other spices?
You can experiment, but the classic recipe is with salt, pepper, and thyme. Lovage is a common alternative.
Nutritional Values (estimated, for one serving of four)
Calories: about 90-110 kcal
Protein: 2-3 g
Carbohydrates: 9-11 g
Fats: 5-6 g
Fiber: 3-4 g
Values are for an average serving, with oil included and without bread or other additions. The information is indicative.
Storage and Reheating
Cabbage soup keeps well in the fridge for 2-3 days, covered. Upon reheating, it may have a slightly more intense flavor. If it sits longer, the cabbage will continue to soften. If you know you won’t consume it quickly, make a smaller batch. Freezing is not recommended; the texture of the cabbage suffers when thawed.