Cabbage Fat-burning Soup

A straightforward, savory cabbage soup designed as a low-calorie, vegetable-forward meal that’s simple to make and easy to customize. The following practical recipe and guidance focus squarely on preparing and enjoying this popular cabbage-based soup. For a quick complementary weekday soup idea, try this quick egg drop soup recipe as a light pairing.

Ingredients to make the cabbage-based soup

List the ingredients here so shopping and prep are fast. This combination creates the classic vegetable flavor people expect from a cabbage-focused soup:

• 1 medium head green cabbage, shredded
• 1 large onion, chopped
• 2 bell peppers, chopped
• 3–4 carrots, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups vegetable or low-sodium chicken broth
• 1 tsp dried oregano, 1 tsp dried basil
• Salt and black pepper to taste
• Optional: hot sauce, smoked paprika, or a splash of apple cider vinegar for brightness

Each ingredient supports the overall cabbage-forward character and keeps the recipe lean and vegetable-heavy.

Step-by-step cooking method

Begin by sautéing the onion and garlic in a tablespoon of oil until translucent. Add the peppers and carrots and cook 3–4 minutes to soften. Stir in shredded cabbage and canned tomatoes, then pour in the broth so vegetables are covered. Add herbs, bring to a boil, reduce heat, and simmer 20–25 minutes until cabbage is tender. Season to taste with salt, pepper, and optional add-ins. Serve hot in bowls, ladling generous portions of cabbage and broth.

This clear method keeps the cabbage texture intact and the flavors bright without unnecessary fat.

Simple portioning and serving suggestions

Serve the soup as a starter, a light main with whole-grain toast, or paired with a lean protein for a fuller meal. A bowl alongside a salad or a small baked potato balances the cabbage-heavy profile. Keep portions reasonable—about 1.5 to 2 cups per serving—to match common meal planning.

These serving notes help you use the soup in different meal contexts while preserving its vegetable-forward intent.

Flavor variations and optional protein additions

To vary the base while staying true to the cabbage-centric recipe, try adding:

• Canned beans (rinsed) for fiber and texture
• Shredded cooked chicken or turkey for added protein
• A spoon of tomato paste for deeper tomato flavor
• Fresh herbs like parsley or cilantro added at the end for brightness

Each variation changes the meal composition without disrupting the primary focus on the cabbage soup base.

Meal prep, storage, and reheating

This cabbage-based soup stores well in the refrigerator for 3–4 days in airtight containers and freezes up to 3 months in portions. Cool completely before sealing. Reheat gently on the stove over medium-low heat to preserve texture; add a splash of broth or water if it thickens in storage.

Practical storage guidance makes it easy to enjoy the recipe across multiple meals.

Practical tips for making the soup flavorful and easy

Use a flavorful low-sodium broth and season gradually, tasting near the end. Browning the onions longer at the start builds depth without extra fat. If you want more body, finish a small portion with a swirl of yogurt or a sprinkle of grated Parmesan when serving. Keep spice options on hand—crushed red pepper, smoked paprika, or cumin—to shift the profile quickly.

These tips let you maximize taste while keeping the preparation aligned with the cabbage-centric recipe.

Conclusion

For an established take on the cabbage-based recipe, see this classic Cabbage Fat-Burning Soup Recipe – Allrecipes that many cooks adapt to taste. For the original version and its simple variations, review The Original Fat Burning Cabbage Soup – Frugal Hausfrau.