Light and Healthy Cabbage Soup (with Easy Cheese Toasts)

by Julie Ruble on December 5, 2013 · 7 comments

Light and Healthy Cabbage Soup (with Easy Cheese Toasts)
Light and Healthy Cabbage Soup (with Easy Cheese Toasts)

Light and Healthy Cabbage Soup

Recipe by: Adapted from AllRecipes
Yield: 8 servings

This cabbage soup is simple, warming, and delicious. It’s got a slight kick due to red pepper flakes. Throw your leftover Thanksgiving turkey or anything else you love in it to make it your own, but I love it just the way it is. (Don’t forget the bonus cheese toasts recipe below!)

2 tablespoons olive oil, divided
1 pound carrots, chopped into 1-inch chunks
1/2 head cabbage, cored and coarsely chopped
ginger and fennel seed, optional*
1/2 onion, chopped
2 cloves garlic, chopped
7 cups chicken broth
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon red pepper flakes
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

*Note: To avoid bloating and gas often associated with cabbage, you can boil it for 10 minutes prior to the recipe. If you have fennel seed and ginger, you can tie the spices up in cheesecloth with some twine to boil along with the cabbage, which is also said to help. After boiling, drain and rinse the cabbage well before using it in the recipe.

Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. In a medium bowl, mix carrots and 1 tablespoon olive oil. Spread them out on the prepared baking sheet and bake for 30 minutes or until tender (a knife should easily slide through). While roasting carrots, parboil cabbage as instructed above if desired.

In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Sauté onion and garlic until translucent, about 5 minutes, before adding chicken broth, water, salt, pepper, and red pepper flakes. Bring to a boil and then add the tomatoes, cabbage, and roasted carrots. Simmer for 20-30 minutes. Serve hot.

Easy Cheese Toasts

Recipe by: Willow Bird Baking
Yield: 8 servings

These quick, easy cheese toasts are perfect with any hearty winter soup.

8 slices of a baguette
1 cup Parmesan cheese
2 tablespoons butter, chopped into 18 small cubes
2 teaspoons minced garlic
1 1/2 teaspoon Italian seasoning

Preheat oven to 450 degrees F and line a baking sheet with foil. Place bread slices on baking sheet. In a medium bowl, toss together the cheese, butter cubes, garlic, and Italian seasoning. Divide the mixture evenly on top of each slice of bread. Bake for a few minutes, watching closely, until bubbly.

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{ 6 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar December 5, 2013 at 1:57 pm

I love cabbage soup! It’s so comforting this time of year!


Julie Ruble December 9, 2013 at 8:04 pm

Thanks, Katrina! I agree!


Amanda @ Once Upon a Recipe December 5, 2013 at 2:23 pm

Lovely post Julie. This soup sounds like the perfect way to warm up during these cold months!


Julie Ruble December 9, 2013 at 8:04 pm

Thank you!


Monika December 9, 2013 at 2:30 am

Hi Julie,
I’ve been following your blog for a while, but have never commented before.
I always love your stories which precede the recipes.

I am actually – literally – going to Holland for New Year’s. By choice :).
My friend who lives there invited us with the words “It’s going to be rainy, foggy and quite cold. Wanna come?” and my boyfriend and I said, “Why, yes, of course we do”.

I know your question was looking for a different answer, but I thought it was a funny coincidence.
Cheers and happy holidays!


Julie Ruble December 9, 2013 at 8:03 pm

I love that, Monika! You know, it’s funny, I wondered what someone visiting Holland or who lives there would think of the analogy. I can imagine someone saying, “Holland is preferable, thank you very much.” LOL! Have fun on your trip!


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