Quick Cabbage Soup Recipes
Cabbage is a nutritious cruciferous vegetable that's low in calories, high in vitamin A, and still low carb. It is also a source of natural calcium and magnesium. With all that going for it, this often overlooked vegetable is also versatile. It can be steamed, fried, boiled, or eaten raw, and it makes a tasty main ingredient for soups. For this recipe, I buy shredded cabbage to keep on hand in the refrigerator and make soup fresh for lunch in small amounts. This way the cabbage doesn't become soggy and overcooked but retains that hint of crispness. Around my family, I call this Egg Fu Yung Soup as the blend of flavors reminds me very much of flavors found in that dish.
- 2 cups chicken broth
- 2 handfuls shredded cabbage, (about 1 cup or so)
- 1/4 cup chopped onion
- 2 eggs beaten
- Bring broth to a boil.
- Add cabbage and onion and boil for 5 minutes.
- Drop beaten egg into the liquid a little at a time and stir.
- Boil one minute or until egg is done.
- Serve hot.
Nutrition per Bowl
|Serving size: 1 bowl (1/2 the recipe)|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 2 g||10%|
|Unsaturated fat 4 g|
|Carbohydrates 5 g||2%|
|Sugar 3 g|
|Fiber 1 g||4%|
|Protein 11 g||22%|
|Cholesterol 186 mg||62%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Easy Cabbage Soup Changeups
Add one or more of the following ingredients for a flavorful changeup:
- Shredded chicken
- Canned tomatoes
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