Description
This healthy, low-carb Cabbage Soup recipe is made with ginger, scallions, and your choice of ground meat (or sub plant-based ground meat). Vegan- and gluten-free adaptable.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb ground meat- ground beef, lamb, ground turkey, ground chicken or "meatless" plant-based ground meat ( Beyond Burger, Impossible Burger, etc)
- 1 onion, diced
- 1 teaspoon salt
- 4-8 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated, or use ginger paste
- 1/4-1/2 teaspoon chili flakes
- 1/4 teaspoon black pepper (or sub 1/8 teaspoon white pepper)
- 1 red bell pepper, chopped (or sub a carrot, finely diced)
- 2 stalks celery, diced (about 2 cups)
- 1/2 of a large cabbage (purple, green or napa), 6 cups, diced
- 6 cups chicken, beef, or veggie broth
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce or gluten-free Braggs
- 1 tablespoon toasted sesame oil
- 1/2 cup scallions, sliced
- sriracha or red chili paste, to taste
Instructions
- In a heavy-bottom pot or Dutch oven, heat olive oil over medium-high heat. Add the ground meat, onion, and salt, and stir, breaking the meat apart and browning it up a bit, about 6 minutes.
- Lower the heat to medium, add the garlic, ginger, chili flakes, and pepper, and saute for 2-3 minutes.
- Add the bell pepper, celery, and cabbage, saute for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower the heat, and gently simmer for 10-15 minutes or until the cabbage has softened.
- Season. Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not, add a little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.*And if the broth becomes too salty, just add a little splash of water to dilute.
- Garnish with scallions or cilantro, sesame seeds and a drizzle of sesame oil.
Notes
Flavor. If serving over rice or noodles, you’ll want the broth a little salty. 🙂 I love adding a couple squirts of fish sauce here, or if vegan, miso paste.
For a thicker soup, you could add ¼ cup of long-grain rice ( basmati or jasmine) to the simmering soup.
Leftovers will keep 4 days in the fridge or can be frozen for up to three months.
Variations: Feel free to add other veggies!
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 187
- Sugar: 8.8 g
- Sodium: 959.3 mg
- Fat: 4.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 17 g
- Fiber: 3.5 g
- Protein: 19.4 g
- Cholesterol: 45.2 mg