Weight Watchers Cabbage Soup
Whether you are having a bad day or the cold is at its peak, there is nothing more comforting than a bowl of well-cooked cabbage soup. It does not consume a lot of time and effort. So, let’s get to know the recipe for delicious sweet and sour cabbage soup.
We All Love a Good Soup!
Does anyone else enjoy healthy soup? On a cold day, there’s something so soothing about a hot bowl of soup. Not only are they good, but most soups are also simple one-pot recipes for the days to come that take minimal time to make and provide fast and nutritious meals. I can always depend on the soup to be a simple, nourishing, and veggie-packed option when I have no idea what to make for dinner.
For me, the soup season is all year long, but I certainly seem to gravitate a little more towards them in the cooler months of the year, like many of you. This time, I have come up with the sweet and sour cabbage soup to help make the soup season even easier for you, which I know you’ll love and enjoy.
Let’s Begin with Ingredients!
First and foremost, we need the following ingredients for making a delicious sweet and sour cabbage soup:
- 3 ribs celery – chopped
- ¼ pound sliced bacon, cut crosswise into thin strips
- 1 ½ pound green cabbage (about ½ head), shredded (1 ½ quart)
- 2 carrots – chopped
- 1 onion – chopped
- 1 ½ teaspoon caraway seeds
- 1 turnip, peeled, and cut into ½-inch dice
- ½ cup cider vinegar
- 1 ½ tablespoons brown sugar
- 7 cups canned low-sodium chicken broth (you can also use homemade stock)
- 1 ½ teaspoons salt
- ½ cup raisins
- 1 2/3 cups canned diced tomatoes with their juice
- ½ teaspoon fresh-ground black pepper
- Sour cream (optional)
- ¼ cup chopped fresh dill (optional)
Let’s Start Making It – Directions!
Cook the bacon in a large saucepan over moderate heat until crisp. With a slotted spoon, cut the bacon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Lower the heat to a relatively low level. Add the onion, carrots, celery, turnip, and cook for about 5 minutes, occasionally stirring, until the vegetables begin to soften.
Stir in and carry to a boil the caraway seeds, cabbage, and chicken broth. Reduce the heat and simmer until the cabbage wilts for about 5 minutes, protected. Incorporate the onions, brown sugar, salt, vinegar, pepper, and raisins. Cover for 30 minutes and simmer.
If used, stir the bacon and the dill into the soup. If required, serve the soup topped with a dollop of sour cream.
Wine Recommendation: No one does sweet-and-sour like the Germans when it comes to wine. It’s the dynamic balance between sugar and fruity acidity that makes their wines not only delicious but a great fit for this soup. A Pfalz riesling spätlese will have just the right weight and richness.
5 Reasons to Enjoy Cabbage
01 – Health Benefits
Several health benefits are equivalent to broccoli (they are in the same family of plants). Beta-carotene, vitamin C, and fiber are high in cabbage. (Vitamin C decreases toxins that are the critical causes of arthritis, gout, and skin diseases.) Cabbage can also minimize the risk of some types of cancer, including colorectal cancer.
02 – Widely Available and Reasonable
There are also so many cabbage types, including Savoy, Greens, Red, Bok Choy, Napa, and Brussels Sprouts (little cabbages!). Eating cabbage can be enjoyed almost all year round. Although most cabbage will work for any use, plant breeders have produced many varieties in many colors and textures. “Some are sweet, mild, tender like lettuce; others are hard and good for shredding or crosswise slicing into thick roasting “steaks.
03 – Lasts Longer than Most Veggies
It will last from 3 weeks to up to 2 months in your refrigerator if cabbage is appropriately stored. It can even last longer in the optimal root cellar conditions. If necessary, keep it in a hydrator drawer. Until ready to use, do not cut the outer leaves or wash.
04 – Versatile
I cut it into both salads and soups, tattered it into coleslaws, stir-fried it with apples and onions, stuffed it with whole cabbages or individual leaves of cabbage, steamed it, cooked it, fried it, roasted it, and grilled it. My point is they can be served with different dishes and can be eaten individually as well.
05 – Great for Weight Loss and Skin
I’m sure you’ve heard of a diet for cabbage (not that I would recommend it). A cup of cooked cabbage contains only 33 calories, and it is low in fat and high in fiber. Cabbage also helps preserve healthy, toned, blemish-free, and radiant skin; it is rich in antioxidants (including vitamin C and beta-carotene).
Expert Tips for Making the Best and Delicious Soup
- The golden rule for making a tasty soup is through simmering it, instead of boiling it. Boiling causes your vegetables to split apart and can turn your meat into hard bits that are difficult to chew.
- Simmer the store-bought broth with extra bones, meat, and aromatics to make it more flavorful and delicious. Simmer spices, herbs, or fresh ginger, for at least 20 minutes. For your soup, strain the broth and use it.
- Stale bread, mashed beans, and mashed potatoes cook down when stirred into the soup to produce a smooth, creamy texture, all without adding milk. It’s also a perfect way for leftovers to be used up.
- When cooked for too long, fresh soft herbs, including cilantro, parsley, and basil, lose their flavor. Add them just before serving to retain their essence. Hardier herbs can cook longer and be added earlier, like sage and rosemary.
- Second, consider adding acid, such as a squeeze of lemon juice or a splash of vinegar, if your soup needs a flavor bump. Flavors brighten with acidity. Still not good? Add a little bit of salt, which will also change stuff’s taste. Adding anchovy paste, soy sauce, miso, fish sauce, or Worcestershire is also a game changer!