Name: Garlicky Cabbage Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Comfort Food
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 4-5 cloves garlic, thinly sliced; 1 medium head green cabbage, chopped; 1 can cannellini beans, rinsed; 4 cups low-sodium vegetable or chicken broth; 1/2 cup grated parmesan cheese; 1 tablespoon lemon juice or lime juice; 1 large egg, optional; ground pepper, to taste; salt, to taste

Jump to Recipe · Leave a Review

Garlicky Cabbage Soup: A Hearty, Gut-Friendly Comfort Meal

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Garlicky Cabbage Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Garlicky Cabbage Soup

If you’re searching for a soup that warms both your heart and your stomach, look no further than garlicky cabbage soup. This delightful dish brings together the earthy flavors of cabbage, the zing of garlic, and the hearty goodness of cannellini beans, making it a perfect companion for chilly evenings. It’s not just a meal; it’s a bowlful of comfort that you can whip up in no time.

When I first stumbled upon this recipe, I was curious but skeptical. Could such humble ingredients transform into something magnificent? The answer is a resounding yes! The garlicky aroma fills your kitchen while the soup simmers, creating an inviting atmosphere that beckons family and friends to the dining table. This dish is incredibly easy, budget-friendly, and sure to become a beloved staple in your home. So, grab your spoon and get ready to embrace this flavorful adventure!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 40 minutes of cooking, you can have this flavorful soup ready in no time.
Irresistible Flavor: The combination of sautéed garlic and tender cabbage creates a rich, savory taste that warms your soul.
Eye-Catching Appeal: A vibrant bowl of garlicky cabbage soup is as visually appealing as it is tasty, perfect for impressing friends.
Flexible Serving: Great as an entrée or a side, this soup can accompany lunch, dinner, or even a cozy brunch.
Diet-Friendly Options: Easily adjust for vegetarian preferences and make it vegan with silken tofu instead of an egg.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: A great base for sautéing that brings a rich flavor. Neutral oils like canola or grapeseed can also work.
1 medium onion: Finely chopped for that aromatic foundation. Yellow or white onions offer the best taste; can substitute with shallots if preferred.
4-5 cloves garlic: Thinly sliced to infuse the soup with a warm, garlicky kick. Fresh garlic is best; dried garlic flakes could work in a pinch but won’t have the same depth.
1 medium head green cabbage: Chopped for bulk and nutrition. Savoy cabbage can be used for added texture but is not necessary.
1 can cannellini beans: Rinsed to add creaminess and protein. Navy beans or chickpeas could also substitute well in this recipe.
4 cups low-sodium vegetable or chicken broth: Homemade broth enhances flavor, but store-bought works fine—just watch the sodium!
1/2 cup grated Parmesan cheese: Adds richness; use a vegetarian option if needed or omit for a dairy-free variation.
1 tablespoon lemon juice: A splash of acidity that brightens the soup. Lime juice can be a fun alternative for a twist.
1 large egg: Optional, this adds thickness and creaminess. If you prefer a vegan option, replace it with silken tofu blended until smooth.
Ground pepper to taste: For seasoning; fresh ground pepper enhances flavor significantly.
Salt to taste: Essential for balance; adjust based on the broth’s saltiness.

How to Make Garlicky Cabbage Soup

Heat the Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. When the oil is shimmering, it’s ready to go!

Sauté the Onion: Add 1 finely chopped onion to the pot and sauté until translucent, about 4-5 minutes. This builds a lovely aromatic base for your soup.

Add the Garlic: Toss in 4-5 cloves of thinly sliced garlic and let them cook for another minute until fragrant. You’ll know it’s ready when your kitchen smells utterly divine!

Incorporate the Cabbage: Stir in 1 medium head of chopped green cabbage. Cook while stirring occasionally for about 5-6 minutes, letting the cabbage soften and reduce in volume.

Pour in Broth: Add 4 cups of low-sodium vegetable or chicken broth and 1 can of rinsed cannellini beans. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes. The cabbage will continue to soften, making the soup more delicious.

Mix the Cheese and Egg: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 tablespoon lemon juice, 1 large egg, and a sprinkle of ground pepper and salt. This mixture will help thicken the soup and add a touch of creaminess.

Combine the Mixtures: Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly. This prevents the egg from scrambling and ensures a smooth texture.

Final Stirring: Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly. You’ll notice a rich consistency starting to form!

Serve Hot: Ladle the soup into bowls and feel free to top with additional grated Parmesan cheese if desired. A slice of crusty bread on the side wouldn’t hurt either!

Storing & Reheating

Leftover garlicky cabbage soup can be stored at room temperature for a couple of hours but should be refrigerated if not consumed right away. Transfer it to an airtight container and it’ll stay fresh in the refrigerator for up to 5 days. For longer storage, you can freeze the soup for up to 3 months. Make sure to let it cool completely before portioning into freezer-safe containers. To reheat, simply warm it on the stove over medium heat until heated through, or microwave in short intervals. It may thicken a bit after freezing, but a splash of broth or water will refresh its original texture.

Chef’s Helpful Tips

Ensure the oil is hot enough before adding the onion, as this enhances the sautéing process.
Avoid overcooking the cabbage; keep it slightly crunchy for the best texture.
If you’re looking for a more intense garlic flavor, feel free to add more cloves!
Experiment with different herbs, like thyme or parsley, for added flavor variations.
This soup is even better the next day, making it a great make-ahead option for busy weeks!

The beauty of garlicky cabbage soup lies in its simplicity and the opportunity for personal flair. Whether you’re enjoying it as a comforting weeknight dinner or serving it to guests, there’s something undeniably heartwarming about this dish. Don’t hesitate to play around with the ingredients and make it your own. You’ll fall in love with every bowl.

Recipe FAQs

Can I make this soup vegan?

Absolutely! Simply replace the egg with silken tofu blended until smooth, and use a dairy-free cheese alternative or skip the cheese altogether.

What can I serve with this soup?

Garlicky cabbage soup pairs beautifully with some crusty bread for dipping, or serve it alongside a fresh green salad to round out the meal.

Can I use frozen cabbage?

While fresh cabbage yields the best texture, frozen cabbage can work in a pinch. Just remember to thaw it completely and drain excess water before adding it to the soup.

How can I store leftovers?

Store your leftover soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Just remember to refresh the texture with a splash of broth when reheating!

More Soups Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Garlicky Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Comfort Food

Print Recipe

Description

This Garlicky Cabbage Soup blends fresh ingredients for an irresistible flavor. Perfect for a quick dinner or healthy meal, it’s both comforting and easy to make.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4–5 cloves garlic, thinly sliced
1 medium head green cabbage, chopped
1 can cannellini beans, rinsed
4 cups low-sodium vegetable or chicken broth
1/2 cup grated parmesan cheese
1 tablespoon lemon juice or lime juice
1 large egg, optional
ground pepper, to taste
salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until shimmering.
Add the finely chopped onion and sauté until translucent for about 4-5 minutes.
Stir in the thinly sliced garlic and cook for another minute until fragrant.
Add the chopped green cabbage to the pot, stirring occasionally for about 5-6 minutes.
Pour in the low-sodium vegetable or chicken broth and add the rinsed cannellini beans. Bring to a gentle boil and then simmer uncovered for 10 minutes.
In a separate bowl, whisk together the grated Parmesan cheese, juice of the lemon, the egg, ground pepper, and salt.
Remove the soup from heat and slowly drizzle the egg mixture into the pot while stirring constantly.
Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly.
Serve hot, ladled into bowls, and top with additional grated Parmesan cheese if desired.