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Cabbage Sauteed Soup

By Hope Cooke

Hope was a speaker at the 2026 Spring Education Day. She teaches classes at Blackacre State Nature Preserve in Louisville, KY.

Servings: 6
Ingredients
  • 1 head chopped Cabbage - Red or Green ... (I prefer red for flavor and red veggies are more nutrient dense)
  • 1 pc Chopped onion- red or yellow... (Ya know how I feel about the red veggies!)
  • 8-10 cloves Garlic cloves minced. (* This is the first thing you do to release Allicin)
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Then season with your favorite herbs: (Dill, Thyme, Basil, or Oregano)
  • 4-5 cups water (vegan) or (32oz. chicken broth)
  • kale, spinach, navy beans *bacon (optional - see notes)
Instructions
  1. 1

    Sautee onions, garlic (and your choice of greens) with S & P, herbs and seasonings in a Dutch
    Oven or stock pot.
    Add chopped cabbage and 4 to 5 cups of water or broth, bring to boil them simmer, add can of beans (*cooked Bacon) then simmer 45 minutes.
    *Asian Flare: add 1 TBSP soy sauce, 1 TBSP wine vinegar, 3⁄4 cup shredded carrots, 1/3 cup chopped green onions, 1 tsp minced ginger or powdered ginger and Skip the beans and bacon.

    Other things to add... chopped Kale or spinach, and a can of Navy beans (for a special touch * cooked bacon)
Read it online: https://kentuckianaherbsociety.org/recipe/cabbage-sauteed-soup/