Close up of cabbage soup

Cabbage Soup

The easiest cabbage soup that makes a great lunch or dinner on cold winter days. Serve warm and
top with ground beef for a heartier meal. Serves 2 as a main course, 4 as a starter.



Cabbage Soup:
Olive oil
1⁄2 yellow onion, chopped
2 garlic cloves, chopped
8 cups vegetable stock (I like Kettle & Fire)
2 stalks celery, sliced thin on the mandolin
3 large carrots, sliced thin on the mandolin
1 (14oz) can diced or stewed tomatoes
1⁄2 tsp dried thyme
1 tsp JF Spicy Salt
1⁄2 head of cabbage, cut into ribbons

Ground Beef:
1 Tbsp olive oil
1⁄2 brown onion, chopped
2 garlic cloves, chopped
1⁄2 tsp dried thyme
1 tsp garlic powder
1 tsp smoked paprika
JF Spicy Salt
Ground bee


Ground beef
Vegan feta, crumbled
Italian parsley, chopped
JF Spicy Salt


Cabbage Soup
In an Instant Pot sauté olive oil, yellow onion, and garlic. You can also use a Slow Cooker or cook stovetop for 6-7 hours. Add vegetable stock, celery, carrots, diced tomatoes, dried thyme, and JF Spicy Salt. Cut cabbage into ribbons, about 1.5" wide, and stir them into the broth. Set the Instant Pot to ‘pressure cook’ for 10 minutes on high. Add additional seasoning to taste.

Ground Beef
In a large pan over medium heat sauté olive oil, brown onion, and garlic. Add ground beef, dried thyme, garlic powder, smoked paprika, and JF Spicy Salt. Let the meat cook down and carefully drain the fat. Leave it over the heat until brown and slightly crisp. Serve the soup warm, topped with ground beef, crumbled vegan feta, parsley, and JF Spicy Salt.

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