Find delicious comfort with this easy recipe for a one-pot meal that’s ready in less than an hour!
I grew up eating cabbage on the regular. My Hungarian-American family loved feasting on stuffed cabbage rolls, cabbage and noodles, and a variety of slaws. I didn’t realize until I was in college that this was not the case for many other families. My roommate literally gagged when I warmed up some cabbage rolls from my mom in our shared microwave. The pungent aroma that disgusted her has always smelled like home to me.
When I found this healthy cabbage soup recipe, I wasn’t sure it would measure up to my standards for flavorful cabbage-based dishes. But as it filled my apartment with familiar, mouthwatering aromas, I was reassured. And my first sip took me back to age 10. The magical combo of onions, garlic, celery, and carrots lays a fragrant foundation for the savoriness of the chicken thighs and broth. The butternut squash adds earthy sweetness and a deep richness that rivals butter. Then the cabbage delivers a hint of crunch and tons of texture. All in all, it’s a deeply comforting dish that evokes feelings of safety and satisfaction.
Plus, it’s ready to enjoy in less than an hour! I’ll admit that I often let it simmer longer than that so the flavors can really meld together. Also, I added paprika because it’s my favorite spice. That’s the beauty of soups like this—you can add whatever veggies are languishing in your crisper, sub in a different protein, and adjust the seasonings to your personal palate. Whether you’re making this recipe on a chilly autumn weekend or a busy weeknight, you’ll love the easy prep, clean nutrition, and flavorful leftovers!
The power of cruciferous veggies
Cabbage stands out in the kitchen as a star among cruciferous vegetables. Also known as the Brassica family, this group includes broccoli, cauliflower, Brussels sprouts, kale, collard greens, and bok choy. Cruciferous vegetables share a reputation for being both nutrient-dense and low-calorie. Their naturally low carbohydrate content makes them a popular choice for those following a keto or low-carb lifestyle, as well as for anyone looking to simply add more nutrition and texture to their everyday meals.
Choosing cabbage and its close relatives brings variety, vibrant color, and crunch to recipes without adding excess starch or calories. Cabbage’s mild flavor and versatility allow it to blend seamlessly into soups, salads, and stir-fries while supporting a nutritious, balanced diet.
How do I store leftovers?
This is a great make-ahead meal that stores really well. Simply let your leftover soup cool down slightly before storing it in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to 3 months, though the textures may change slightly from the freeze-thaw process. Thaw overnight in the fridge. Reheat in the microwave in 30-second intervals or on the stovetop over medium-low heat until warmed through, stirring occasionally.
Similar recipes to try
If easy, nourishing soups are your jam, try this Healthy Roasted Tomato Basil Soup, this yummy Sausage And Kale Soup, and this Low-Carb Vegetable Beef Soup that’s keto-friendly, paleo-approved, and Whole30-compliant. For more meals that feature cruciferous veggies, check out this recipe for Healthy Broccoli Slaw, this recipe for Shaved Brussels Sprouts With Bacon And Brown Sugar, or this Keto Coleslaw Recipe that’s free of dairy, sugar, and gluten. All these dishes deliver lots of nutrition with big, bold flavors.
Healthy Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 brown onion diced
- 2 cloves garlic crushed
- 4 chicken thighs deskinned and deboned
- 1 rib celery chopped
- 2 carrots peeled and chopped
- 2 cups butternut squash peeled and diced
- 3 cups green cabbage shaved
- 1 14.5-ounce can chopped tomatoes
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add olive oil, onion, garlic, chicken, and celery to the pot. Sauté them until the onions become translucent, about 2 to 3 minutes.
- Add the carrots, butternut squash, cabbage, can of tomatoes, vegetable stock, thyme, salt, and pepper to the pot. Stir everything together, cover the pot, and bring it to a boil.
- Reduce the heat and let it simmer for 30 minutes.
- Adjust seasonings to taste. Serve immediately.
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