Name: Garlicky Cabbage Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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 for variation; 1 large egg optional; ground pepper to taste; salt to taste

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Garlicky Cabbage Soup is more than just another bowl of soup; it’s a cozy embrace in food form. With its vibrant mix of tender cabbage, savory broth, and the unmistakable fragrant allure of garlic, each spoonful is packed with wholesome goodness. This hearty dish is not only satisfying but also incredibly gut-friendly. In just under an hour, you can whip up this delicious meal that feels both nourishing and indulgent, making it perfect for chilly nights or when you need a warm pick-me-up.

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

I stumbled upon Garlicky Cabbage Soup on a rainy afternoon when I was craving comfort food. With a handful of simple ingredients, it quickly transformed into a delightful culinary experience. The moment the garlic hit the pan, my kitchen was filled with an inviting aroma that promised something special. Trust me, once you make this soup, you’ll find it hard to resist going back for seconds—or even thirds! Let’s dive into this delightful recipe together, shall we?

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, you’ll have a hearty meal that’s perfect for busy evenings.
Irresistible Flavor: Richly flavorful with a unique depth from the garlic and Parmesan.
Eye-Catching Appeal: A beautiful blend of colors from cabbage and a sprinkling of cheese makes it visually delightful.
Flexible Serving: Ideal as an appetizer, light lunch, or even a cozy dinner.
Diet-Friendly Options: Easily adjustable to be gluten-free or vegetarian, with a couple of smart ingredient swaps.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This adds richness and depth. You can substitute it with any neutral oil like canola or sunflower.
1 medium onion, finely chopped: Essential for that foundational flavor, the onion adds sweetness as it sautés.
4-5 cloves garlic, thinly sliced: Garlic, the star ingredient, delivers an aromatic punch. Adjust to taste; more garlic brings more flavor.
1 medium head green cabbage, chopped: This is the bulk of your soup, providing texture and nutrition. Look for a fresh, crisp head.
1 can cannellini beans, rinsed: These creamy beans add protein and heartiness to the soup. You can swap them for navy or great northern beans.
4 cups low-sodium vegetable or chicken broth: Homemade is best for depth but store-bought works perfectly, too. Just check the sodium levels!
1/2 cup grated Parmesan cheese: Adds a salty, cheesy note, but if you’re vegan, try nutritional yeast for a similar flavor.
1 tablespoon lemon juice or lime juice: A splash brightens the soup and balances flavors. Fresh citrus is always best!
1 large egg (optional): For added richness, whisked into the soup; silken tofu can be a creamy, dairy-free substitute.
Ground pepper to taste: Freshly cracked pepper enhances every bite; use to your preference.
Salt to taste: Don’t forget to season! Start with a pinch and adjust to your liking as the soup cooks.

How to Make Garlicky Cabbage Soup

Heat the Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Wait until it shimmers before adding your onions.

Sauté the Onions: Add 1 medium onion, finely chopped, and sauté until softened and translucent, about 4-5 minutes. This step builds the soup’s base flavor.

Add Garlic: Stir in 4-5 cloves of thinly sliced garlic and cook for an additional minute until fragrant. Your kitchen will smell divine, and you’ll know it’s time to add more ingredients!

Incorporate Cabbage: Fold in 1 medium head of chopped green cabbage, stirring occasionally. Let it cook down for about 5-6 minutes until slightly wilted.

Pour in Broth & Beans: Pour in 4 cups of low-sodium vegetable or chicken broth and add 1 can of rinsed cannellini beans. Raise the heat to bring everything to a gentle boil. Once at temperature, reduce the heat and let it simmer uncovered for 10 minutes.

Whisk Egg Mixture: 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 creamy mixture thickens and enriches your soup.

Combine the Mixtures: Remove the pot from direct heat and slowly drizzle the egg mixture into the soup while stirring constantly. This technique creates a lovely creaminess and richness throughout the broth.

Thicken the Soup: Return the pot to low heat, gently stirring for another 2-3 minutes until the soup thickens slightly. Make sure it’s not boiling; you just want it warming through.

Serve Hot: Ladle the soup into bowls. If desired, top with additional grated Parmesan cheese for an extra flavor boost. Enjoy the delightful culmination of flavors!

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours. For longer storage, refrigerate in an airtight container for up to 4 days. If you’re looking to save it for later, freeze the soup for up to 3 months. When it’s time to enjoy again, reheat gently on the stove over medium heat until warmed through—this usually takes about 10-15 minutes. The texture might change slightly after freezing, but a splash of broth or water will help bring it back to life.

Chef’s Helpful Tips

Avoid Burnt Garlic: Garlic can burn quickly. Watch it closely when sautéing; if it turns too dark, it can taste bitter.
Cabbage Choiceness: For a sweeter flavor, try using Savoy cabbage; it’s a tad milder than green cabbage.
Don’t Skip the Whisk: Whisking the egg mixture is crucial for creating a smooth texture; don’t rush this step!
Use Fresh Ingredients: Fresh garlic and good-quality Parmesan make a noticeable difference in taste.
Taste and Adjust: Always taste your soup before serving; a little extra salt or lemon can really enhance the final flavor.

Garlicky Cabbage Soup is an embodiment of comfort filled with heartiness and warmth. This dish isn’t just about nutrition; it’s about relishing those small, delightful moments in life. Whether you’re sharing a bowl with friends or savoring it solo, each serving brings a comforting blanket of flavors that resonate long after the last spoonful. So gather your ingredients, roll up your sleeves, and let’s make some delicious memories.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge once it has cooled, and reheat it before serving.

Can I freeze Garlicky Cabbage Soup?

Yes, you can! Just ensure it’s cooled completely before transferring it to an airtight container or freezer bag. For the best flavor and texture, try to consume it within 3 months.

Is the egg necessary in this recipe?

The egg adds creaminess and richness, but it’s entirely optional. If you prefer a vegan version, feel free to skip it or substitute it with silken tofu whisked until smooth.

How can I change the flavor profile?

You can easily customize this soup by adding different spices like cumin or smoked paprika. Experimenting with additional veggies like carrots or celery can also enhance the flavor and nutrients!

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Garlicky Cabbage Soup

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

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Description

Garlicky Cabbage Soup is a delightful combination of flavors that will warm your heart. With garlic, cabbage, and hearty beans, this easy recipe makes for a comforting meal that’s perfect for any time of day.

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 for variation
1 large egg optional
ground pepper to taste
salt to taste

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Instructions

Heat the olive oil in a large pot over medium heat until shimmering.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the sliced garlic and cook for another minute until fragrant.
Add the chopped cabbage, stirring occasionally for 5-6 minutes.
Pour in the broth and add the rinsed cannellini beans. Bring to a gentle boil and simmer uncovered for 10 minutes.
In a bowl, whisk together the grated Parmesan, lemon juice, egg, and seasonings.
Remove the soup from heat and gradually mix in the egg mixture while stirring constantly.
Return to low heat and stir for 2-3 minutes until slightly thickened.
Serve the soup hot, garnished with additional Parmesan if desired.