My body craves this cabbage soup whenever I have a cold, but it's equally delicious on a cold winter's night. It's so easy to make; add extra vegetables, leftover chicken, or rice for a more substantial meal.
Ingredients
- olive oil: 3 Tbsp
- onion: 0.5 piece (chopped)
- garlic: 2 clove (chopped)
- quarts water: 2 piece
- chicken bouillon granules: 4 tsp
- salt: 1 tsp (to taste)
- black pepper: 0.5 tsp (to taste)
- head cabbage, cored and: 0.5 piece (chopped)
- Italian-style stewed tomatoes, drained and: 1 can (14.5 ounce can, diced)
Metric Conversion
Stages of cooking
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In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Dotdash Meredith Food Studios
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Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Dotdash Meredith Food Studios
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Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
