Slow Cooker Cabbage & Onion Soup

 Ingredients — 6 servings

Soup

• 1 large head green cabbage, chopped
• 2 large yellow onions, thinly sliced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable or chicken broth
• 2 cups water
• 2 tbsp olive oil or 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 1 tbsp lemon juice or apple cider vinegar

Optional for extra flavor

• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• ½ tsp red pepper flakes
• 1 carrot, sliced
• 1 celery stalk, chopped

 Instructions

1. Wash and chop the cabbage into bite-size pieces.
2. Thinly slice the onions and mince the garlic.
3. For deeper flavor, heat the olive oil/butter in a skillet and cook the onions for 8–10 minutes until soft and lightly golden. Add garlic during the final minute.
4. Transfer the onions and garlic to the slow cooker.
5. Add cabbage, broth, water, thyme, parsley, paprika, black pepper, salt and bay leaf.
6. Stir everything together. The cabbage may look like a lot at first, but it will shrink considerably while cooking.
7. Cover and cook:
   • LOW: 6–8 hours
   • HIGH: 3–4 hours
8. When the cabbage and onions are very tender, remove the bay leaf.
9. Stir in lemon juice or apple cider vinegar.
10. Taste and adjust salt and pepper.
11. Serve hot with fresh parsley and a little black pepper.

 Nut & Allergen Information

• Peanuts: None required.
• Tree nuts: None required.
• Dairy: None in the basic recipe if using olive oil.
• Eggs: None.
• Wheat/gluten: The basic recipe is naturally gluten-free, but check packaged broth and Worcestershire sauce labels.
• Soy: Not required, but check packaged seasonings/sauces.
• Vegan: Yes, when made with vegetable broth and olive oil.

If allergies are involved, check the labels of packaged broth, sauces and seasonings because ingredients vary by brand.

 Approximate Nutrition

Per serving, based on 6 servings:

• Calories: ~130–160 kcal
• Protein: ~3–5 g
• Carbohydrates: ~20–25 g
• Fat: ~4–6 g
• Fiber: ~5–7 g
• Sugar: ~8–11 g

Actual nutrition will vary with the broth, oil/butter and serving size.

 Q&A

Q: Can I make it without a slow cooker?
Yes. Simmer everything in a large pot for about 45–60 minutes, until the cabbage is tender.

Q: Can I add meat?
Yes. Cooked shredded chicken, turkey, beef or sausage can make it more filling.

Q: Can I add potatoes?
Absolutely. Add about 1–1½ lb diced potatoes with the cabbage.

Q: Can I add beans?
Yes. White beans or kidney beans work particularly well.

Q: Why is my cabbage still crunchy?
Continue cooking until tender. Slow cookers vary, and larger cabbage pieces take longer.

Q: Can I freeze it?
Yes. Cool completely, portion into freezer-safe containers and freeze for up to about 3 months.