Old Fashion Cabbage Soup

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and fresher.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Parsnips can provide a different flavor profile at a lower cost.

Start by cutting up some carrots, celery, and onions.

Mince a couple of cloves of garlic and set aside.

Cut the cabbage into large chunks, removing the thick vein if desired.

Heat a couple of tablespoons of olive oil and a couple of tablespoons of butter in a pot over medium heat.

Add the chopped carrots, celery, and onions to the pot and sauté for a few minutes until they start to soften.

Add some black pepper and a little bit of thyme, smushing it between your fingers to release the flavors.

Toss in the minced garlic and sauté for a couple more minutes.

Add the chopped cabbage to the pot, keeping the pieces large.

Pour in the chicken stock and add vegetable stock if needed to make up the volume.

Add the ham to the pot for flavor.

Sprinkle in some crushed red pepper flakes if desired.

Cover the pot and let it come to a boil, allowing the cabbage to cook down.

Peel and cut about five baby red potatoes into small pieces and add them to the pot once the cabbage is nearly done cooking.

Cover the pot again and let it cook for another 10 to 15 minutes until the potatoes are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens