Are you ready for soup? Soups o in my house – and I’m sharing a quick and easy, yet hearty, hot and spicy recipe. Cabbage is one of my favorite vegetables. I find that it is versatile, easily available, tasty and healthy- AND it makes the best soup ever!!
I used my Instant Pot, but of course it could also be made on the stove top if you prefer.
If you are starting to feel the damp chilly fall weather, a piping hot bowl of cabbage soup may be just what you need to warm you back up. It will hit the spot and the health benefits of eating cabbage are quite impressive:
Cabbage is a powerhouse of nutrients and offers a variety of health benefits, particularly for boosting the immune system. Here are some of the key benefits.
Benefits of Eating Cabbage
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Rich in Antioxidants: Cabbage contains high levels of antioxidants, such as vitamin C, flavonoids, and polyphenols. These compounds help combat oxidative stress and may strengthen the immune system.
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Anti-Inflammatory Properties: The antioxidants and other compounds in cabbage may help reduce inflammation in the body, which is beneficial for overall health.
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High in Fiber: Cabbage is a great source of dietary fiber, which promotes digestive health.
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Low in Calories: Fills you up, is flavorful, and doesn’t pack on weight.
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Vitamins and Minerals: Cabbage is rich in vitamins K and C, as well as folate and manganese, all of which play important roles in immune function and overall health.
Differences Between Red and Green Cabbage
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Nutrients: Red cabbage contains more vitamin C and more anthocyanins, which are powerful antioxidants that give it its color. Green cabbage is often sweeter and milder in flavor.
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Flavor and Texture: Green cabbage is typically crisper and has a more neutral flavor, making it versatile for various dishes. Red cabbage has a slightly peppery taste and is often used for its vibrant color in salads and slaws.
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Culinary Uses: Both can be used interchangeably in many recipes, but red cabbage is often favored in dishes where color is a key element, such as salads and pickles. However, if you use red cabbage in soup, it will make the soup look more brown or red.
Nutrients: Red cabbage contains more vitamin C and more anthocyanins, which are powerful antioxidants that give it its color. Green cabbage is often sweeter and milder in flavor.
Flavor and Texture: Green cabbage is typically crisper and has a more neutral flavor, making it versatile for various dishes. Red cabbage has a slightly peppery taste and is often used for its vibrant color in salads and slaws.
Culinary Uses: Both can be used interchangeably in many recipes, but red cabbage is often favored in dishes where color is a key element, such as salads and pickles. However, if you use red cabbage in soup, it will make the soup look more brown or red.
Vegan Ideas to Eat Cabbage
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Cabbage Slaw: My favorite is a slaw of green cabbage and carrots (recipe link) It makes a colorful holiday slaw .
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Stuffed Cabbage Rolls: Use whole cabbage leaves to wrap a filling of quinoa, black beans, tomatoes, and spices. Bake in a tomato sauce for a hearty meal. An easy version is my unstuffed cabbage rolls (recipe link).
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Cabbage Soup: Make a delicious vegetable soup with chopped cabbage, beans, tomatoes, and your choice of herbs and spices. See recipe for this cabbage soup below.
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Stir-Fried Cabbage: Sauté cabbage with garlic, ginger, and your favorite vegetables or tofu for a quick and tasty dish.
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Cabbage Tacos: Use cabbage leaves as a low-carb alternative to tortillas. Fill them with sautéed veggies, beans, and fresh avocado.
Cabbage Slaw: My favorite is a slaw of green cabbage and carrots (recipe link) It makes a colorful holiday slaw .
Stuffed Cabbage Rolls: Use whole cabbage leaves to wrap a filling of quinoa, black beans, tomatoes, and spices. Bake in a tomato sauce for a hearty meal. An easy version is my unstuffed cabbage rolls (recipe link).
Cabbage Soup: Make a delicious vegetable soup with chopped cabbage, beans, tomatoes, and your choice of herbs and spices. See recipe for this cabbage soup below.
Stir-Fried Cabbage: Sauté cabbage with garlic, ginger, and your favorite vegetables or tofu for a quick and tasty dish.
Cabbage Tacos: Use cabbage leaves as a low-carb alternative to tortillas. Fill them with sautéed veggies, beans, and fresh avocado.
Spicy Cabbage Soup with Rice
Cook rice separately. Serve this soup with a cup or 1/2 cup of rice per person.
Ingredients:
6 cups of sliced fresh cabbage (or about 1/2 medium head)
1/2 onion, sliced
5 gloves of garlic, sliced or diced
Juice of 1 juicy lemon
1 12 ounce jar of organic salsa (mild, medium or hot- your choice)
3 jars of water ( or vegetable broth if you prefer)
1 tablespoon of raisins (about 8-10 raisins)
Cracked pepper to taste
Directions:
Add onions, garlic, and cabbage to the liner of the Instant Pot. Secure lid and press sauté. Sauté for about 8 minutes, stirring until cabbage begins to wilt. Don’t skip this step. Cancel the sauté button, add the remainder of the ingredients, and press pressure cook to cook for 4 minutes. Allow to sit for 10 minutes.When done, release steam according to the manufacturers directions. When all steam is released, carefully remove the lid. Eat immediately over cooked brown rice or keep for the day as the flavors will only improve over time. Enjoy !!
My Notes:
I’ve been thinking about cooking the rice with the soup, but then you would need to pressure cook for at least 12 minutes and be concerned about the rice absorbing all the liquid. I’ll update this recipe if I try it or let me know if you try cooking it with the rice.
Try my Chinese Cabbage Soup with ginger
