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My husband and I are what some people call “Gastro Travelers,” basically when you travel to experience food. When we are home we are health-conscious eaters; however, when we go out of town we are determined to eat all of the things. We love food and the culture behind it, I get tons of inspiration in my own kitchen from my travels, and we look at traveling as a once and a lifetime opportunity to explore the food of wherever we may be… which means HOLD THE SELF CONTROL. We’ve got all the time in the world to eat clean when we get home.. until then, YOLO. But this Detoxing Cabbage Soup is perfect for our time at home.
With that being said, we come home full as ticks and sometimes, quite miserable to be honest. That is why I make this “Detoxing Cabbage Soup” when we get back from vacation. It’s really low carb and really tasty to give our guts a little bit of a break from over indulging. Plus, I just love the way it tastes 🙂
- 3/4 head of green cabbage
- 1 white onion, diced
- 2 tbsp. olive oil
- 2 cups diced carrot
- 2 cups diced celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 14.5 oz can diced tomatoes
- 1/2 tsp. cumin
- 1 lemon, juiced
- dash of cayenne pepper (optional, or more to taste)
- Kosher salt and Coarse Black Pepper, to taste
- Cut the core off of the cabbage and discard. Now, cut your cabbage into four large wedges (save one of the wedges for another time). From there, thinly slice the cabbage so you have long shreds. Set aside.
- Heat olive oil over med-high heat in a large soup pot or dutch oven. add carrots, onion, and celery and season to taste with salt and pepper. Saute until tender, about 7 minutes.
- Add in garlic, saute 2 more minutes being careful not to burn.
- Now add in your chicken broth, diced tomatoes, cayenne, cumin, and a little more salt and pepper to flavor the soup a bit more. Turn heat down to medium, and add your cabbage. When the soup reaches a heavy simmer, turn down the heat to low and let it continue to cook at a slight simmer for 30-45 minutes.
- Add in the juice of the lemon. Taste the soup and add additional salt and pepper if you think it needs it. Also, if you think it needs a dash more of cayenne, add that as well!
- Serve and enjoy!
- Add in some chopped rotisserie chicken if you want to add some extra protein.
I love the recipe, Alex (who am I kidding? I love all your recipes!) I also like puréeing half of the veggies when softened, including the tomatoes, into the stock before adding the cabbage. Delicious!
This was excellent! I made it as a side to go with your crispy taco recipe, and even my soup hating husband loved it!
I’m wondering if there is a substitute from the chicken broth I’m allergic to all meats.
veggie broth is great here.
Maybe try vegetable broth, bless your heart!
I made this soup and it is delicious as is, but I ended up puréeing it and it turned out amazing!
Do you have the calorie and carb count on this?
I don’t I’m Sorry!
Does this soup freeze well?
yes!
I did it. It works! Great way to jump start your new eating habits!
Can you eat the soup everyday for several weeks for all meals to loose weight?
I am not a nutritionist nor a doctor; but I personally wouldn’t eat just one thing for weight loss. I think a well rounded, diversified diet with lots of nutrients is a better approach than a cabbage soup diet for 2 weeks.
Just made this for the week. So good! Thank you for sharing!
Do you think this would work with purple cabbage? Thanks!
I defintitely prefer it with green, but yes!! you can definitely use red here!
One of my first and favorite recipes I tried of yours. Soo good! Thank you for teaching me its ok to add cumin to my soups.
ah, cumin is just the best!! so warm and cozy.