Cabbage Three Ways Gluten-Free Part Three

Cabbage Three Ways Gluten-Free Part Three

Cabbage Soup


Last but not least is my cabbage soup recipe. Does anyone out there remember the cabbage soup diet? All you had to do is eat cabbage soup all day and you would lose weight. We all thought it had some magical properties about it but what we were doing is just cutting out all processed foods and sugar from our diet which naturally resulted in weight loss. I would eventually pass out and have to be revived with a burger from McDonald’s (this was the 70’s and 80’s, mind you). I am a protein person. If I don’t have adequate protein in my meals, I can get pretty weak and then have to splurge on carbohydrates to give my  body quick energy. I’d initially lose 10 pounds or so and then rebound and gain 15 back. Fun time, fun times.

I hope you enjoy these cabbage recipes as much as I have. I’d love to hear your feed back.


Cabbage Soup
  • 2 cups of finely shredded green cabbage
  • 2 medium carrots, shredded
  • 4-5 cups of gluten-free organic chicken or vegetable broth
  • 1 yellow onion, finely sliced
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons tea seed or rice bran oil
  • 2 - 14 oz. cans of seasoned diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dry basil
  • ½ teaspoon dry oregano
  • pinch of red pepper flakes
  • salt and pepper
  1. Heat the oil in a large pot over medium heat.
  2. Add onions and sauté the onions until translucent and just beginning to brown around the edges.
  3. Add herbs, red pepper flakes and garlic and stir constantly for 30 seconds until fragrant.
  4. Add canned tomatoes and allow to simmer for about 10-15 minutes until the juices begin to dissipate and the sauce becomes more concerntrated.
  5. Add broth, cabbage, carrots and tomato paste stirring well. Bring to a boil and then turn down and simmer for 30-45 minutes until all veggies are tender.
  6. Salt and pepper to taste.

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