Detoxing Cabbage Soup

5 from 3 votes

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.

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.

To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.