Happy St. Patrick’s Day everyone!
Yes, it’s St. Patrick’s Day – the day everyone goes pub crawling and drinks green beer and eats corned beef and cabbage. That’s all fine and dandy but, I’m guilty: I don’t like beer and I don’t like corned beef. But, I do like cabbage, so for my St. Patty’s Day supper, I’ve got something different in mind. Why not stay at home and make a batch of easy cabbage soup instead? Cabbage soup? You are probably thinking that doesn’t sound very good. Well, it’s actually quite tasty and extremely healthy and super low in calories. As the weather warms up it can even be served cold, like gazpacho. So why not skip the green beers and have a glass of white wine instead, and then enjoy this super yummy recipe for cabbage soup. This is the original “Cabbage Soup Diet” recipe from way back when with just a few DB modifications ‘wink’. I resurrected it because I recently harvested six beautiful heads of Wakefield Cabbage from my garden and decided to whip up a big batch of this for my dieting hubby and me. This recipe is just what we needed to give us that extra boost – the hubby and I have been eating it for about a week now – down 5 pounds folks, it works! Even if you don’t want to eat it for a week, make it for just one night. It’s like having a V8 for dinner!
Here’s the super easy recipe, people!
- 2 TBS olive oil
- 1/2 head of cabbage, chopped - about 2 cups (use any kind of cabbage you like)
- 1 cup celery, diced
- 1 cup yellow or white onion, diced
- 1 cup carrots, diced
- 1 green bell pepper, diced
- 2-3 cloves garlic, minced
- 4-6 cups chicken broth
- 1 28 ounce can diced tomatoes
- 1 teaspoon oregano (fresh if possible)
- 1 teaspoon basil (fresh if possible)
- 1 tsp thyme (fresh if possible)
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt (more to taste)
- Heat 2 TBS olive oil in a large stock pot over medium-high heat.
- Add celery, carrots, onions, green pepper, sauté until slightly tender.
- Stir in garlic and saute an additional minute.
- Pour in chicken broth and tomatoes.
- Add cabbage, stir and reduce heat to medium.
- Cook until tender (approximately 30-40 minutes) then add oregano, basil, thyme, red pepper, black pepper, and salt.
- Simmer for a few minutes to let the flavors meld. Then serve either warm or chilled.
- If making large batches, leftovers can be stored in the refrigerator for about 3 days.