I've since learned that cabbage soup is in the healing soups genre up there next to chicken noodle soup, when you're feeling a little under the weather or in severe sick mode.
So here is how I do it normally for 4-6 servings:
1 small organic cabbage
1 small organic sweet onion
2 tsp minced garlic
1 can of organic stewed tomatoes. Seasoned or unseasoned.
1-2 cans organic chicken broth
1 tablespoon grapeseed or olive oil
What to do -
Wash and cut in small chunks one small organic cabbage. I usually cook organic.
Dice one small sweet organic onion. About 1/2 cup.
1-1 1/2 teaspoon minced garlic. I always have a jar on hand. I've never minced garlic myself.
1 can of organic stewed tomatoes. Or stew your own. Tomatoes optional.
14-16 oz can of organic chicken stock/broth.
I use olive oil or grapeseed oil, even the spray variety, to sauté veggies.
In a medium or large stockpot, Sauté onion and garlic together til onions are translucent. 3-5 minutes.
Add cabbage to this mixture and stir for 2-3 minutes. Use a large wooden or plastic spoon or spatula to be kind to the cabbage 😏 and better blend the onion and garlic flavors and tenderize the cabbage. I like a little crunch to my cabbage. Even in soup.
Pour in 1-2 cans of organic chicken broth defending one how soupy you like -your soup.
Gently stir in organic stewed tomatoes by the soon full. Drain or don't drain the tomatoes.
Season with garlic salt and pepper or table salt and pepper, to taste.
Bring to boil. Reduce heat and cook on low for no more than 20 minutes. If you want your cabbage to have crunch.
No meat, or sides of cornbread or crackers or garlic bread required. But do have these if it makes you feel better.