Garlicky Cabbage Soup

    55 minutes

    A lovely garlicky cabbage soup which is perfect for when you are feeling under the weather but also delicious enough to be eaten any time.

    882 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 cloves garlic, chopped
    • 2 litres (8 cups) water
    • 1 teaspoon salt or to taste
    • 1/2 teaspoon freshly ground black pepper, or to taste
    • 2 chicken stock cubes
    • 1/2 head cabbage, cored and coarsely chopped
    • 1 (400g) tin chopped tomatoes

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    2. Stir in water, salt and pepper. Bring to the boil, then stir in stock cubes and cabbage. Simmer until cabbage wilts, about 10 minutes.
    3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

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    Reviews in English (1102)


    Used different ingredients. Wow, is this a great soup! Absolutely our new favourite comfort food! I used chicken stock instead of water and also added some baby carrots and canned corn to my pot. I have made this several times now and it always turns out fabulous... is even better the next day. Eat with some crusty french bread and it's heaven! Thanks so much for the great recipe!  -  29 Sep 2008


    Made it vegetarian. Hi Pamj, you could always use Massell stock cubes instead, as they are made from vegetables but with chicken and beef flavours  -  23 Aug 2009


    Altered ingredient amounts. I made this soup for its healing benefits, but I ended up loving it so much I'd make it anytime! It truly is "healing" and not just for cold/flu season, but this could also greatly benefit those with certain digestive conditions. (Cabbage being excellent for stomach ulcers, for one thing.) I found the amount of cabbage in the original recipe to be just right and did not add extra as other reviewers did. I did however, increase the onion to a whole medium-sized onion instead of just half, and used 4 garlic cloves instead of 2. I also added a little Italian seasoning to it, a pinch of cayenne, and a little black pepper.  -  29 Sep 2008