Ingredients
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1 medium head green cabbage, chopped
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2 medium onions, thinly sliced
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4 cups (950 ml) vegetable or chicken broth
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2 tablespoons olive oil or butter
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3 cloves garlic, minced
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1 can (14.5 oz / 410 g) diced tomatoes (optional)
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1 tablespoon soy sauce (optional, for extra savory flavor)
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1 teaspoon salt, or to taste
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon dried thyme
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1 bay leaf
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1 tablespoon lemon juice or apple cider vinegar (optional)
Instructions
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Prepare the vegetables: Wash the cabbage, remove the tough core, and chop it into bite-sized pieces. Peel and slice the onions, then mince the garlic.
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Load the slow cooker: Add the cabbage, onions, and garlic to the slow cooker.
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Add seasonings: Sprinkle in the salt, black pepper, paprika, and thyme. Add the bay leaf and soy sauce if using.
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Pour in the broth: Add the vegetable or chicken broth and optional diced tomatoes. Stir gently to distribute the ingredients.
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Add the fat: Drizzle the olive oil over the vegetables or add small pieces of butter.
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Slow-cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the cabbage and onions are tender. Cooking time may vary by slow cooker.
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Finish the soup: Remove the bay leaf. Stir in the lemon juice or vinegar, if desired, to brighten the flavor. Taste and adjust the seasoning.
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Serve: Ladle into bowls and serve hot with crusty bread, rice, or grilled chicken.
Quick Nutrition Information
Estimated per serving, assuming 6 servings and no optional tomatoes.
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Calories: 100–140 kcal
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Protein: 3–5 g
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Carbohydrates: 12–17 g
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Fat: 5–8 g
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Fiber: 4–6 g
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Sugar: 6–9 g
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Sodium: 400–700 mg, depending on the broth and added salt
Nut information: This recipe contains no nuts in its standard form. Check packaged broth and seasonings for allergen warnings.
Tips: For a heartier meal, add diced potatoes, carrots, white beans, or cooked shredded chicken. For a richer flavor, sauté the onions and garlic in butter before adding them to the slow cooker.