The Italian cabbage soup has two versions: winter and summer. There are substitutes for ingredients used and you can modify the recipes accordingly so that you won’t have the same flavor for the whole week.

 

 

Italian Cabbage Soup for Cabbage Soup Diet | Dietplan-101

Yields: 16 servings

Winter Version:

  • 6 leeks (or 6 onions) (thinly sliced)
  • 2 lbs (900 g) white/purple cabbage (roughly chopped)
  • 4-5 white turnips (or 500 g beets) (diced)
  • 1 bunch celery (or 1 whole fennel) (diced)
  • 1 can (28-oz/794-g) whole peeled plum tomatoes
  • 2-3 bouillon cubes
  • ground black pepper (or any spices to your own preference)

Summer Version:

  • 6 leeks (or 6 onions) (thinly sliced)
  • 2 bell peppers (or 3 zucchini) (thinly sliced)
  • 2 lbs (900 g) white/purple cabbage (roughly chopped)
  • 500 g spinach (roughly chopped) (or 500 g beets) (diced)
  • 1 bunch celery (or 2 carrots) (diced)
  • 3 fresh tomatoes (roughly chopped)
  • 2-3 bouillon cubes
  • ground black pepper (or any spices to your own preference)

Directions:

  • Bring 4 quarts (about 4 L) of water to the boil in a large (11-in/28-cm) sauce pot.
  • Preheat some cooking oil in a large non-stick frying pan.
  • Add in onions/leeks/bell peppers/zucchini and cook for 1-2 minutes.
  • Add in stem/root vegetables (celery/carrot/turnips/beets/fennel) and cook for another minutes.
  • Add in tomatoes and cook for a while.
  • Transfer the cooked vegetables to the sauce pot filled with hot water.
  • Add in bouillon cubes, spinach and/or cabbage.
  • Turn to high heat and bring the soup to the boil.
  • Reduce heat to a simmer, cover and continue cooking for about 2 hours.
  • Remove from heat and season to taste with black pepper and spices.
 

italian-cabbage-soup-recipe