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

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Garlicky Cabbage Soup is the kind of dish that wraps you in warmth from the very first spoonful. Picture tender cabbage melting into a rich broth, seasoned with aromatic garlic and balanced by a hint of tang from fresh lemon juice. Each bowl is not only comforting but also nourishing—a perfect remedy for chilly evenings or a bustling weeknight dinner. What’s more, this soup is a delightful celebration of simple, wholesome ingredients that you might already have in your pantry, making it a go-to meal in my kitchen.

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 first stumbled upon Garlicky Cabbage Soup during one particularly crisp fall day. As the leaves turned golden and the air cooled, I craved something hearty yet light, and this soup perfectly fit the bill. The moment I took my first bite, I was hooked—the slight crunch of cabbage, the smoothness of cannellini beans, and the irresistible garlic aroma filled my home. Whether you’re looking for a budget-friendly option or just something to warm your soul, I wholeheartedly invite you to try this kitchen gem.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 40 minutes of cook time, you’ll have a hearty meal in no time.
Irresistible Flavor: The combination of sautéed garlic, robust broth, and fresh parmesan brings a savory depth to every bowl.
Eye-Catching Appeal: Vibrant green cabbage and a sprinkle of cheese create a visually appealing dish that impresses.
Flexible Serving: Ideal for lunch, dinner, or even as a comforting late-night snack.
Diet-Friendly Options: Easily made vegetarian, and if you skip the egg, it’s a fantastic vegan delight.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This oil brings a beautiful richness to the soup. You can substitute it with any neutral oil if you prefer.
1 medium onion, finely chopped: Adds sweetness and depth to the flavor. Yellow onions work best, but feel free to use shallots for a milder taste.
4-5 cloves garlic, thinly sliced: The star of this dish! Use fresh garlic for the best flavor.
1 medium head green cabbage, chopped: The heart of the soup provides crunch and is packed with nutrients. Other varieties like savoy or Napa can be substituted.
1 can cannellini beans, rinsed: These creamy beans enhance the soup’s texture and add protein. Other canned beans like navy or great northern will work as well.
4 cups low-sodium vegetable or chicken broth: Homemade broth is the gold standard here, but store-bought works in a pinch. Opt for low-sodium to control salt levels.
1/2 cup grated Parmesan cheese: A finishing touch that elevates the flavor. For a vegetarian option, ensure it’s made from vegetarian rennet.
1 tablespoon lemon or lime juice: Brightens the soup and adds a lovely zing. Lime juice gives a different flavor profile that’s equally delicious.
1 large egg (optional): This ingredient thickens the soup. You can replace it with silken tofu for a vegan version.
Ground pepper to taste: Enhances flavor.
Salt to taste: Essential for bringing all the flavors together.

How to Make Garlicky Cabbage Soup

Heat Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. You’ll know it’s ready when it shimmers invitingly.

Sauté Onion: Add 1 finely chopped onion to the pot and sauté until it turns translucent, about 4-5 minutes. This step creates a wonderful foundation of flavor.

Add Garlic: Next, stir in 4-5 cloves of thinly sliced garlic. Cook for an additional minute until the garlic becomes fragrant, filling your kitchen with delicious aromas.

Incorporate Cabbage: Toss in 1 medium head of chopped green cabbage. Stir occasionally and let it cook for about 5-6 minutes until it begins to soften—this will heighten the soup’s flavor.

Pour in Broth and Beans: Pour in 4 cups of low-sodium vegetable or chicken broth and add 1 can of rinsed cannellini beans. Bring the mixture to a gentle boil, then reduce to a simmer uncovered for 10 minutes.

Prepare Egg Mixture: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg, along with a healthy sprinkle of ground pepper and salt for seasoning.

Combine Egg Mixture: Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly. This ensures a creamy consistency without scrambling the egg.

Thicken the Soup: Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly. The addition of the egg and cheese creates a delightful richness.

Serve Hot: Dish out the soup into bowls while it’s piping hot. If you’re a cheese lover, feel free to top each serving with additional grated Parmesan cheese for that extra umami flavor.

Storing & Reheating

Garlicky Cabbage Soup can be stored at room temperature for up to 2 hours. For longer storage, refrigerate in an airtight container for up to 5 days. You can also freeze it for up to 3 months in freezer-safe containers, ensuring to leave a little space for expansion. When you’re ready to enjoy, reheat on the stovetop over medium heat until warmed through, roughly 5-10 minutes. The texture may change slightly, but you can revive it with a splash of broth to maintain its creamy consistency.

Chef’s Helpful Tips

For best results, use fresh, crisp cabbage and don’t skip the garlic—it’s what gives the soup its signature flavor.
If you want a richer flavor, consider sautéing additional vegetables like carrots or celery with the onion.
Avoid cooking the egg mixture too quickly as high heat can curdle it—gentle stirring ensures a smooth incorporation.
Consider adding a pinch of red pepper flakes if you like a touch of heat.
Feel free to prepare the soup ahead of time; the flavors deepen and improve after a day in the fridge.

Garlicky Cabbage Soup is not just a meal; it’s a comforting hug in a bowl that brings satisfaction with every bite. There’s something so rewarding about cooking with simple ingredients, transforming them into a hearty dish that nourishes the body and soul. I encourage you to experiment with the textures and flavors; after all, the kitchen is a playground for creativity. Enjoy the warmth and love you’re bringing into your home with every spoonful.

Recipe FAQs

Can I make this soup vegan?

Absolutely! Just omit the egg and use a plant-based Parmesan cheese or simply leave it out for a lighter version. The soup remains deliciously hearty.

How can I make sure my cabbage is tender?

Make sure to sauté the cabbage long enough before adding the broth. A gentle simmer is also essential as it helps the cabbage soften without losing its nice chew.

Can I add meat to this soup?

Yes! If you’d like to add a meat element, shredded chicken or turkey can be incorporated for extra protein. Just add it along with the beans for a heartier dish.

What can I serve with this soup?

Garlicky Cabbage Soup pairs beautifully with crusty bread or a simple side salad for a complete meal. A grilled cheese sandwich would also complement it wonderfully for a fun twist!

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Garlicky Cabbage Soup

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

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Description

This Garlicky Cabbage Soup is a delightful mix of flavors that will warm your heart. With its vibrant ingredients and simple preparation, it makes for a perfect quick dinner or healthy meal for any occasion.

Ingredients

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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

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Instructions

Heat 2 tablespoons of oil in a large pot over medium heat until shimmering.
Add 1 finely chopped onion and sauté for 4-5 minutes until translucent.
Incorporate 4-5 cloves of sliced garlic and cook for an additional minute until fragrant.
Mix in 1 medium head of chopped cabbage and stir occasionally for about 5-6 minutes.
Pour in 4 cups of broth and add 1 can of rinsed beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.
In a separate bowl, whisk 1/2 cup of cheese, juice from 1 lemon, 1 egg, and add salt and pepper.
Remove soup from heat and gradually drizzle in the egg mixture while stirring constantly.
Return pot to low heat and stir gently for another 2-3 minutes until slightly thickened.
Serve hot, ladling the soup into bowls and topping with more cheese if desired.

Notes

For a vegetarian option, use silken tofu instead of the egg.
Adjust lemon juice to taste for a zesty kick.
Top with fresh herbs for added flavor if desired.