Make a double batch of this healthy cabbage soup and freeze some for later use! All the tips below.
A lot of people think of cabbage soup in terms of weight-loss or some sort of “detox.” They’re not totally wrong, this cabbage soup is text-book Mediterranean diet, a low-calorie meal and it is super good for ya! But to me, the health benefits and the low-calorie count is a total bonus. Even if you’re just looking for an easy, hearty, inexpensive meal, this cabbage soup, prepared Mediterranean-style with loads of vegetables and tasty aromatics, will not disappoint. And you can prepare it stove-top, in your Crock Pot, or a shiny new Instant Pot (affiliate link). Word-to-the wise, make a double batch of this vegetable cabbage soup and freeze some for a later time!
Loaded Vegan Cabbage Soup, Mediterranean-Style
This Mediterranean-Style vegetable and cabbage soup is hearty, rustic, and super satisfying. Colossal chunks of cabbage, potatoes, and carrots, cooked to perfection in a tomato broth, augmented with aromatics and warm Mediterranean spices. I love to finish with a splash of lemon juice and fresh dill (or another herb of your choice.) And then a drizzle of my favorite Early Harvest Greek extra virgin olive oil. Don’t underestimate these small finishing touches, they really do make a difference in completing this soup. What spices are in this cabbage soup? Cooked cabbage is slightly sweet but also bland. A few spices can take it from bland to delicious while even upping the nutrition value! In this cabbage soup recipe, I used a few of my favorite warm spices: cumin, paprika, coriander, and a pinch of organic turmeric. The flavors will surprise you in the best way possible. This vegan cabbage soup tastes anything but “detox.”
What’s the best way to prepare cabbage soup?
Most of the time, I use my crock pot to make this cabbage soup. I let it do all the hard work in slow-cooking the veggies, particularly cabbage, to tender perfection. And the long cooking process really allows all the umami and tasty flavors to marry. But this vegetable soup with cabbage can be easily prepared stove-top, in your crock pot, or even your instant pot.
How to Make Cabbage Soup:
Crock Pot Cabbage Soup:
Can I make Cabbage Soup in Instant Pot or Pressure Cooker?
Whenever I make this soup, I actually do a double batch. My family eats it for dinner one night, then I package the rest up in separate airtight boxes. I store some in the fridge for lunch the next couple of days, and freeze the rest for later.
Leftovers: Can You Freeze Cabbage Soup?
This cabbage soup will keep well in the fridge for 4 days or so in an airtight container. And if you want, you can freeze it for one month or longer. If you do freeze this soup, thaw out in the fridge overnight. Warm it up over medium heat, stirring occasionally. More Recipes to Try:
“Detox” Cabbage Soup with Turmeric and Ginger For more soup recipes, go here. For more Mediterranean diet recipes, go here.
Hungry for More? Join my e-mail list HERE to receive new recipes and my weekly dinner plan! VISIT OUR ONLINE SHOP FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE *This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers’ benefit. Enjoy. 4.9 from 12 reviews Make a double batch of this healthy cabbage soup and freeze some for later use! Crock Pot Cabbage Soup Instant Pot Cabbage Soup
- Once transferred to serving bowls, top the cabbage soup with a drizzle of Early Harvest extra virgin olive oil. And if you like heat, add a pinch of red pepper flakes. Serve with warm pita or your favorite crusty whole wheat bread. Enjoy!
