1-First Step: Mise en Place (Prep Time: 15 Minutes) Chop 1 head green cabbage into bite-sized pieces. Dice 6 tomatoes, 2 onions, 2 green peppers, 4 celery stalks, 3 carrots, and 4 garlic cloves. Keep veggies uniform for even cooking. Measure out 2 tsp olive oil, 8 cups water or vegetable broth, 1 bay leaf, 1 tsp thyme, salt, and pepper. This organization speeds up the process.

2-Second Step: Sauté the Base (5 Minutes, Medium Heat) Heat 2 tsp olive oil in a large pot over medium heat. Add chopped onions and garlic. Sauté for 5 minutes until fragrant and softened. This step builds flavor depth in your easy cabbage soup. Stir often to prevent burning. For vegan diets, this oil keeps it light.

3-Third Step: Add Vegetables and Liquids (2 Minutes) Toss in green cabbage, tomatoes, green peppers, celery, and carrots. Stir to coat with the onion mixture. Pour in 8 cups water or vegetable broth. Add 1 bay leaf, 1 tsp thyme, salt, and pepper. Bring to a boil over high heat. The pot will fill with veggie aromas.

4-Fourth Step: Simmer to Perfection (30-40 Minutes, Low Heat) Reduce heat to low, cover, and simmer for 30-40 minutes. Veggies should soften but hold shape. Stir occasionally. Taste midway; adjust seasoning. For gluten-free, confirm broth label. This low simmer extracts nutrients into the broth, key for healthy cabbage soup.

5-Fifth Step: Final Check and Cool (5 Minutes) Remove bay leaf. Test tenderness with a fork. If needed, simmer 5 more minutes. Turn off heat and let rest 10 minutes. This simple cabbage soup recipe now shines with balanced flavors.

6-Final Step: Serve and Enjoy Ladle into bowls hot. Garnish with fresh herbs if desired. Serve as a starter or main for weight loss. Pairs well with the peach crisp from our collection for a light dessert touch. Customize per cabbage soup diet days: add fruits day 1, beef day 5.