Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4-8 (depending if it is for starter or main)


    • 1 cabbage
    • 2 tbsp of vegetable oil
    • 2 vegetable stock cubes
    • 2 L of water
    • Spices & herbs:
      • 2 cloves of garlic or 2 tbsp of garlic powder
      • 1 big onion or 2 tbsp of onion powder
      • 1 tsp of ground black pepper
      • salt to taste
      • any herbs you like; I would suggest bay leaves and thyme.

Cooking instructions:

Chop the cabbage roughly.

In a big pot, heat up the oil on medium heat. Add the onion and the garlic. Cover for 5 minutes. (If you chose to use fresh onions, cover until the onions are soft.)

Dissolve the stock cubes in the water when you are at the end of the 5 minutes of cooking for the onions or when they are nearly done.

Add the hot stock. Increase the heat to high and bring to a boil.

Add the cabbage and herbs and cook for 30 minutes (until you cut through the cabbage with a fork).



It can be serve with crispy garlic bread.

Here you have it. Cabbage soup.

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