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Cabbage Soup

Low Carb Recipe

Two variations of cabbage soup - one with the spice of sausage and the other a bit more exotic with its use of tofu.

Cabbage Soup

Sausage and Cabbage Soup

Pork sausages and cabbage pair up in this hearty Sausage and Cabbage Soup with your choice of a chicken or beef stock base. Or, if preferred, you can use just water.

1 small cabbage, cored, shredded
4 tablespoons unsalted butter
1/2 pound pork sausages*
6 cups chicken or beef stock
Salt and pepper
1 pound daikon radish, peeled and diced
1 cup sour cream

Recipe Directions

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour.

Add the daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.

Recipe Notes

  1. Spicy Italian sausage or chorizo are great in this soup.
  2. Instead of daikon radish you can use zucchini, if you prefer.

Nutrition Information

Recipe makes 6 servings
Carbohydrates: >10.6


Cabbage and Tofu Soup

Delicious Cabbage and Tofu Soup! If you like a Chinese flavor, add the sesame oil. For a Southeast Asian flair, garnish with the cilantro, green onions, chilies and a squeeze of lime. Taking a trick from Vietnamese beef noodle soup, the boiling soup can be poured over extremely thinly sliced raw beef. The heat of the soup will cook it through. And don't be afraid of using the tofu! It's unlikely you'll even taste it with the spices, such as ginger, in the recipe.

7 cups chicken stock
3/4 pound daikon radish, peeled and cut into 1/2 inch cubes
4 1/4-inch slices fresh ginger
Sea salt
1/2 pound Chinese cabbage, cored and coarsely chopped
1/2 pound soft tofu, sliced
Chopped cilantro, green onions, chilies and fresh lime wedges, if desired
Few drops sesame oil (optional)

In a large pot, bring the chicken stock, daikon and ginger to a boil. Season lightly with salt. Turn down to a simmer and cook for 20 to 30 minutes until the daikon is tender.

Add the cabbage, return to a boil and cook for 5 minutes. Add the tofu and heat through. Adjust the seasoning and serve hot. Recipe makes 4 servings.

Nutrition information: Carbohydrates: 7.5 per serving