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Winter Cabbage Soup

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250g Kielbasa (lean turkey) penny sliced and cubed
1/2 head red cabbage shredded
2 cloves garlic minced
2 carrots diced
1 onion diced
28 oz can tomatoes (or 3 cups, diced)
1 box chicken broth (or 3 cups homemade)
1/2 tsp Hot chilli flakes or to taste

Nutritional information

Total fat
Total carbs
Dietary Fibre

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Winter Cabbage Soup

A nutritious vegetable and cabbage broth, gently spiced with chilli.

A nutritious vegetable and cabbage broth, gently spiced with chilli.

  • 1 hour
  • Serves 8
  • Easy


The recipe seemed so simple, and yet it turned out to be unbelievably delicious.

Words of warning: red cabbage can be messy to work with but it makes such a richly coloured broth that makes it taste even more delicious! A small-med size one will be good for two soups and you can freeze it in between. I also sometimes add things like broccoli stalks (I chop and freeze them for soups when I make things that require just florets) but I don’t recommend any starchy veggies like potatoes, it will ruin the flavour.

I also recommend that you cook ½ c barley separately. We add it to the bottom of each bowl because otherwise it will taste less like soup and more like porridge the next day.

Photo source: FoodiesFeed.com
This recipe was first published as a blog post in February 2009.

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In large pot, heat olive oil over medium heat. Cook onion & garlic until soft, or about 3 minutes. Add the kielbasa and saute for 1 minute more.

45 minutes

Stir in everything else. Cover and bring to a boil, then simmer. Stir occasionally.


Sprinkle with parsley before serving if you’d like (optional). I sometimes add 1 Tbs of the dried herb to the recipe.


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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