This tasty and spicy cabbage soup dish is simple to make and has a little bite from the cayenne pepper. You won’t regret trying it with a chunk of crusty bread!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- ½ pound bacon, cut into 1/2 inch pieces
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 quarts low-sodium chicken broth
- ¼ teaspoon cayenne pepper, or to taste
- salt and ground black pepper to taste
- ½ medium head cabbage, cored and coarsely chopped
- 1 (14.5 ounce) can Italian-style stewed tomatoes, undrained, cut up
Instructions
- Heat a stockpot over medium heat. Cook and stir bacon until lightly browned, 3 to 5 minutes. Stir in onion and garlic. Cook, stirring occasionally, until onion is transparent, 5 to 7 minutes. Stir in broth, cayenne pepper, salt, and black pepper. Bring to a boil and cook for about 5 minutes.
- Stir cabbage into the stockpot. Simmer until cabbage has wilted, 10 to 15 minutes. Stir in stewed tomatoes and liquid. Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover, and simmer, stirring often, for 15 to 30 minutes.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 593 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is pretty much the way I make it when the weather turns cold. I’ll add caraway to most cabbage dishes. (cuts down the flatuence and giveas it a nice fragrance) I use cayenne, black, and white pepper and file powder to give it a cajun taste. For me, Ro-Tel instead of Italian tomatoes gives it a nice zip. It’s also what I have on hand. The last thing I add is 1 or 2 tablespoons of butter. This brings it all together. Goes great with a crusy bread.
I like to add a wider variety of spices. Such as celery seed, cumin, chili powder, and a dash of poultry seasoning. Also a can of white or black beans adds some depth. This is a staple in our house!
I love it and so would my polish grandmother (gosh how I miss her periogies). I just HAD to add some carrot in there.
This was pretty tasty! I’m a huge fan of cabbage soup, but had never made it with bacon before. Nice smoky flavor, however I wasn’t a big fan of the bacon’s texture once soaking in the soup. I suggest using less broth. I used 6 cups instead of the 8 called for (2 quarts) and that was more than enough. There seems to be unnecessary parts to step 2. Just add the tomatoes in with the cabbage and let simmer together, instead of adding them separately.