This is a quick, easy and tasty cabbage soup recipe that is Daniel fast friendly. This makes a large pot of soup that you can eat off of for several days. It’s inexpensive and will keep you satisfied.
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
3/4 cup shredded or matchstick carrots
3 cups water
1 quart vegetable broth
1 cube of Knorr vegetable bouillion
1 small head cabbage, cored and coarsely chopped
1 (14.5 ounce) can tomato puree
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Add in shredded carrots during the last 2 minutes of the sautee. Next, stir in water, bouillon, salt, and pepper. Add cabbage and bring to a boil. Cover with a tilted lid and simmer for 20-30 minutes until cabbage is tender.
Stir in tomato puree, then simmer 15 to 20 more minutes, stirring often.
When serving each bowl, add kosher salt and pepper to taste, along with a cap full of Bragg’s apple cider vinegar (the one with the mother in it).
This recipe was adapted from the healing cabbage soup recipe on allrecipes.com