Monday meals: cabbage soup

This is probably one of the healthiest recipes coming from my kitchen to you. My husband and I usually try to kick off a new year with primarily vegetarian dinners and sugar-free snacks, so I added this dish to my meal plan. It was actually quite the hit, and it’ll be devoured again even when we aren’t on any sort of diet. 

Cabbage soup

What you’ll need:

  • half a head of cabbage, chopped small
  • a couple diced tomatoes, or an 8 ounce can of crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cloves of garlic, minced
  • half a yellow onion, chopped small
  • 1 cup of mixed vegetables (you can use a frozen medley, or whatever your favorite varieties are. I think I used carrots, celery and corn)
  • 1/2 tsp each of oregano and basil
  • 1-2 tbsp of lemon juice, to taste
  • 4 cups vegetable stock

Throw the onion, garlic, oregano and tomato paste into a large pan with some salt and oil. Cook until the onions are translucent, but be sure not to burn the garlic. Add tomato and basil and saute for a couple more minutes.

Add the cabbage, vegetables, stock and some more salt and pepper to taste. Bring it to a boil, and simmer until the veggies are tender. Turn off the heat and stir in the lemon juice, some parsley and any other seasonings you want.

Cheryl Hazelton

Cheryl Hazelton

I’m actually a Canadian, swept off my feet and across the border by my dashing husband, to the little house he built near Massena. We have two rambunctious, blonde-headed gals who inherited at least a little of our stubbornness.
Cheryl Hazelton

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