Cabbage prices always hit so low in March that I seem to buy it in excess. I have a few go-to recipes, but they weren’t family favorites. When cabbage dropped to $.19/lb last month, I set out to create a few new recipes before it’s time to harvest the precious ones from my garden.
Even my non-cabbage eaters loved this soup. My husband isn’t a fan of tomato and groaned when he saw me pour the can in, but four bowls later, he decided that maybe the tomatoes weren’t a bad addition at all. This soup is definitely now in our regular rotation. It’s tasty, inexpensive, and can easily be cooked in the slow cooker or on the stove top.
Tomato Cabbage Soup Recipe for the CrockpotTweet this recipe!Click To Tweet
Crockpot Tomato Cabbage SoupIt's tasty, inexpensive, and can easily be cooked in the slow cooker or on the stove top.Prep Time 20 minutesCook Time 4 hoursTotal Time 4 hours 20 minutesServings 6Calories 91kcal
- In a large saucepan, sautee the onion until tender. Add garlic and cook for 30 seconds.
- Add the cabbage to the saucepan and allow to cook just until it starts to reduce (you can skip this step and add it straight to your slow cooker, but I've found that it gets a much richer flavor if sauteed for a few minutes).
- Pour onion, garlic, and cabbage mixture into your slow cooker. Stir in broth, tomatoes, and salt and pepper.
- Cook on low for 4-6 hours.
NotesMakes 6-8 servings
NutritionCalories: 91kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 542mg | Fiber: 6g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 70mg | Calcium: 109mg | Iron: 2mg
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