Garlicky Cabbage Soup
A quick, veggie-packed soup featuring tender cabbage ribbons in a garlic-kissed, lightly spiced broth—perfect for a cozy lunch or light dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- 0.25 teaspoon red pepper flakes
- 6 cups green cabbage chopped
- 4 cups low-sodium vegetable broth
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil in a 6-quart pot over medium until shimmering; add chopped onion and cook until translucent with golden edges, about 5 minutes.1 tablespoon extra-virgin olive oil, 1 cup yellow onion
- Stir in minced garlic and red pepper flakes; cook until fragrant, about 30 seconds.4 garlic cloves, 0.25 teaspoon red pepper flakes
- Add chopped cabbage and cook, stirring occasionally, until edges begin to brown and cabbage is tender-crisp, about 3–4 minutes.6 cups green cabbage
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until cabbage is fully tender, about 15 minutes; season with kosher salt and black pepper.4 cups low-sodium vegetable broth, kosher salt, freshly ground black pepper
Notes
When slicing cabbage, I found the ribbons soften more evenly if cut into ¾-inch strips.
Briefly increasing heat while wilting cabbage deepens its color without burning.
Freezing the soup in flat portions in zip-top bags speeds thawing for quick reheats.
Nutrition
Serving: 265gCalories: 107kcalCarbohydrates: 11g
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