- Soup Origins – Polish, Greek, Italian, Romanian, German, Russian, Jewish, Hungarian, believe it or not, they all claim the rights to the best version of this easy soup. They are all right of course, so long as it is clean and plant based!
- The Cabbage – By combining both sauerkraut and fresh cabbage you effortlessly achieve the perfect balance between sweet and sour. However, once it is all done you can tweak it with some apple cider vinegar and maple syrup to ultimately make your taste buds happy.
- Herbs + Spices – Don’t forget the fresh dill + caraway! Cabbage calls for them both to make a pot of magic, they belong together!
- Add Ins – To make it a heartier meal you might like to add in some spicy vegan Italian sausage, smoky tempeh bacon, vegan “meatballs” or vegan ribs. Traditionally we just served it with sour cream and wiped our bowls clean with crusty bread.
- Storage – Refrigerate up to 5 days or freeze up to 4 months.
Good for You Cabbage Soup:
P.S. If you give this soup a try make sure to report back, leave a comment rating below and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Sweet and Sour Cabbage Soup
- 1 head small green cabbage - shredded
- 16 oz sauerkraut - shredded
- 1 onion - diced
- 1 carrot - diced
- 2 ribs celery sliced
- 1 green bell pepper - diced
- 15 oz canned fire roasted tomatoes - crushed
- 2 leaves bay
- 2 tbsp smoked paprika
- 1.5 tbsp caraway seeds
- 1 tbsp peppercorns
- 1 pinch sea salt
- 10 cups water or vegetable broth (low-sodium)
- 1 bunch fresh dill
- 2 tbsp parsley - roughly chopped
- 2-3 tsp olive oil (use water for WFPB)
- 2 tbsp maple syrup (optional)
- Heat up a large heavy bottom pot on medium flame. Add a drizzle of olive oil (or a splash of water for WFPB + Plantricious compliance) and sautee the onion with a pinch of sea salt for a couple of minutes.
- Stir in the carrot, celery and bell pepper together with the caraway seeds and sautee another 3 minutes or so.
- Stir in the fresh cabbage and cook 5 minutes until wilted.
- Add the smoked paprika, sauerkraut, tomatoes, bay leaves, 1/2 bunch of the dill and peppercorns. Cover with the water or vegetable broth and bring to a simmer. Cook for about 25 minutes until the cabbage is cooked to your liking.
- Taste and adjust seasonings with sea salt. The soup should be sour enough from the kraut but If you prefer more sweetness add the maple syrup at this point.
- Serve hot garnished with the remaining fresh dill and parsley.
WFPB & Plantricious
- Omit any oil and sautee in water to make this recipe compliant!
- Herbs + Spices - Don’t forget the fresh dill + caraway! Cabbage calls for them both to make a pot of magic, they belong together!
- Add Ins - To make it a heartier meal you might like to add in some spicy vegan Italian sausage, smoky tempeh bacon, vegan "meatballs" or vegan ribs. Traditionally we just served it with sour cream and wiped our bowls clean with crusty bread.
- Storage - Refrigerate up to 5 days or freeze up to 4 months.