Ingredients
Scale
- 1 head of cabbage, chopped
- 4 cloves of garlic, minced
- 1 onion, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.
- Add the diced onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
- Stir in the chopped cabbage and continue to cook for about 5 minutes, until it starts to wilt.
- Pour in 4 cups of vegetable broth and sprinkle in 1 teaspoon of dried thyme, along with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Taste and adjust the seasoning as needed; then serve hot, garnished with fresh herbs if desired.
Notes
For added flavor, consider using homemade broth or adding a splash of apple cider vinegar. Leftovers can be kept in the refrigerator for up to four days or frozen for three to six months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg