Cabbage is a cool season veggie, so, since it’s in season at the moment, you should have no problem finding good fresh locally grown cabbage right now. It has so many healthy benefits including but not limited to:
- Helps promote healthy digestion
- It’s packed with nutrients. Too many to list here in fact, but I will comment on the fact that it is chock full of Vitamins K and C.
- May promote heart health
- May help to lower blood pressure
- May help to lower inflammation.
- Natural Detoxifier
- It’s a great source of fiber
Cabbage is an overlooked member of the leafy green veggie family, but here, I have a tasty way for you to integrate this wonderful superfood into your diet, and also beat the chill this fall.
Cabbage and Vegetable soup. Now I am aware of fad diets that call for the relentless eating of cabbage soups, we have all heard of them right? This isn’t that. And Cabbage Soup is so much more than a diet food. Yes, its low in calories, yes, its a natural diuretic, NO, you shouldn’t eat this soup all day every day for any amount of days and little to nothing else. Eating any type of food in this manner isn’t healthy, and even more important, IT’S NO FUN.
Poor little cabbage soup with its bad rap.
Let’s change it. Let’s put cabbage soup back on the map.
My husband can’t get enough of my cabbage soup, and when I make it, he always gets a smile on his face, and makes sure we have some Backerbsen on hand. For those of you who may not know what Backerbsen is, they are little German soup pearls. basically little deep fried pieces of bready goodness that you can put in your soups. They are similar to croutons, but, so much better. I have had trouble locating Backerbsen here in the US. We have family in Germany, so we have it sent to us here and there as gifts from them, and I have also learned that it’s possible to purchase it on Amazon. If you have never tried it, and are feeling adventurous and have the means, I would highly recommend grabbing some to add, not only to your cabbage soup, but to any soup, or chili, hell, I’ll even sneak a handful of them from time to time, these little soup pearls are so yummy!
You will need: 1 head of cabbage (chopped), 3 large carrots (skinned, sliced), 3 celery stalks (sliced) 1 large onion (diced), 1 bell pepper (diced), 1 cup fresh, cut, green beans, 2 cans of stewed tomatoes, 1 package onion soup mix, 1 qt tomato or vegetable juice, 32 oz beef broth (you can substitute vegetable broth for vegan soup), 1 bay leaf, 1 Tbsp chopped parsley, sea salt and black pepper (to taste).
Combine all ingredients into an 7 qt Slow cooker, stir well, and cook on low for 7-8 hours.
If you would like a thinner soup, you can add in more broth or water to desired consistency.
Optional add ins: Sweet corn, peeled diced potatoes, or, for a spicier soup, add a small amount of sliced jalapenos with seeds.
Serve piping hot, with Backerbsen, croutons, your favorite crackers, or all by itself.