This One Pot Cabbage Soup recipe transforms a humble cabbage into a delightful and comforting meal that will fill you up. It is simple to make with just a handful of pantry and fridge staples – onion, cabbage, chicken stock, butter, olive oil, plus a can of whole peeled tomatoes and a handful of spices – perfect for fall’s crisp weather.
Start by sautéing the onion and spices in olive oil and butter. Stir in the cabbage, add salt, and then add the canned whole peeled tomatoes along with their juices. Pour in the chicken stock and bring to a simmer. Cook on low, breaking up the tomatoes, until the cabbage is nice and tender. Ladle the soup in bowls, top with a sprinkling of freshly ground black pepper, and serve hot. Enjoy!
To make the One Pot Cabbage Soup, you will need the following ingredients:
If using whole spices, grind ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, and ¼ teaspoon cumin seeds in a mortar and pestle or in a spice grinder until well ground.
In a 4-quart, thick bottomed pot or Dutch oven on medium heat, heat 2 teaspoons extra-virgin olive oil and 1 teaspoon butter. Add 1 ¼ cups chopped onion and stir in the ground spices. Cook until the onions are soft and translucent, about 5 minutes.
Add 4 to 5 cups sliced cabbage to the pot and stir. If using unsalted stock, sprinkle the cabbage with ½ teaspoon salt.
Add the canned tomatoes with their juices and stir to combine.
Add 4 cups chicken stock and bring to a simmer. Do a taste test for salt and add more salt if needed. Reduce the heat and cover the pot. Simmer, breaking up the tomatoes that are still whole, until the cabbage is thoroughly cooked, 20 to 25 minutes.
Ladle the soup in bowls, sprinkle with freshly ground black pepper, and serve hot.
This super easy One Pot Cabbage Soup is a family-friendly favorite and a healthy option to warm you up this fall. Did you make it? Tag @cookmerecipes on Instagram and hashtag #cookmerecipes.
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