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Prep 20 mins
Cook 45 mins
The Cabbage Diet Soup is a long time known great soup. However, recently, I have been trying to keep the sodium down in all my cooking to keep the blood pressure in check. When I looked at how much salt was in this recipe the way it was made, I realized that I could cut it down dramatically. But, would it taste as good??? (I think so...)
- Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
- Cook over medium heat until skins split.
- Place in a strainer and run under cold water, skin the tomatoes. and set aside.
- Chop all the vegetables into bite sized pieces.
- Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
- Add cabbage and continue stirring until the cabbage wilts down.
- Add mushrooms and zucchini, the blanched tomatoes, and the V8.
- Cook on low for about 45 minutes.
- If there is not enough liquid, you can either add more V8 or water if desired.
I am giving this 5 stars for flavor, but would rate it 3 stars for the actual written instructions. Given that there are so many ingredients, it helps to put them in order of usage. I had to keep going over the ingredients to make sure I had included everything and then some I couldn't find when they were supposed to be added. So, while I simmered the tomatoes, I sauteed the green onions, peppers, and carrot sin some olive oil. When it said to add the spices, I assumed that meant garlic and parsley with the bouillon? I also added a generous handful of Cajun seasoning. After adding the cabbage, mushrooms, zucchini, and V8, I realized the celery never went in, so I added it then. I also realized I didn't add the jalapeno peppers, which were probably included in step 4, so I added them then as well. I did end up adding some vegetable broth as it cooked because it needed a little more liquid for my tastes. The end result was very delicious! I love cabbage soup, and this one is one of the best. I actually had some watercress pesto in the freezer that I had made, and used that to top it off, but it really doesn't need anything. Thanks for sharing (now go rewrite the recipe - LOL). Made for Spring PAC 2012.