Cabbage soup is my favorite whenever I’m a bit under the weather. Even if it doesn’t take away the cold, it makes me feel better. That’s why it’s high on my comfort foods list, especially in winter time.
- 1 small cabbage, cored and chopped (or 1/2 of a big cabbage head, in case you can’t get a small one)
- 1 tablespoon extra virgin olive oil
- 1 onion, peeled, chopped
- 1 celery stalk, chopped
- 1 carrot, grated
- 4-5 garlic cloves, peeled, chopped
- 1/2 cup whole kernel corn
- 1 can diced tomatoes in tomato sauce
- 6 cups chicken broth
- salt, pepper to taste
In a big pot, heat the olive oil, then saute the onion and garlic for about 4-5 minutes. Do not let the onion brown, you only want it to become translucent.
Add the chicken stock, celery, carrot, corn, salt and pepper. Bring it to a boil.
Add the cabbage and simmer for 10-15 minutes.
Add the tomatoes, bring it to a boil, then set the heat to low and simmer the soup for about 15-20 minutes, stirring frequently.
Vegetarian version: replace the chicken broth with vegetarian soup stock and you’re done.