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Slow-Cooked Cabbage Soup

This slow-cooked cabbage soup is a comforting, layered dish that develops rich smoky, sweet, and earthy flavors over hours. Made with humble ingredients like cabbage, carrots, onions, and a touch of bacon, it transforms into a tender, flavorful broth with soft vegetables and a hearty texture.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion diced
  • 3 pieces carrots sliced
  • 1 small head cabbage cut into strips
  • 4 cups broth chicken or vegetable
  • 2 slices bacon rendered and crumbled
  • 1 can diced tomatoes 14 oz
  • 1 teaspoon smoked paprika optional for depth
  • to taste salt and black pepper
  • 1 clove garlic minced

Equipment

  • 6-quart crockpot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Skillet

Method
 

  1. Chop the onion into small dice, slice the carrots into thin rounds, and cut the cabbage into strips. Prepare all your ingredients so they're ready to go.
  2. In a skillet over medium heat, cook the bacon slices until crispy, about 5 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.
  3. Add the diced onion and sliced carrots to the skillet with the bacon fat. Cook, stirring occasionally, until the onions are translucent and slightly caramelized, about 8 minutes. Let the aroma of sweet onions fill the air.
  4. Transfer the cooked vegetables and crispy bacon to the crockpot. Pour in the broth and add the canned diced tomatoes with their juice. Stir to combine everything evenly.
  5. Stir in the cabbage strips, season with smoked paprika, salt, and pepper. Add the minced garlic for a warm aroma that will deepen during slow cooking.
  6. Set the crockpot to low and cook for 6 to 8 hours. During this time, the kitchen will fill with a smoky, savory scent, and the vegetables will become tender and melded into a flavorful broth.
  7. Check the soup after 6 hours. The cabbage should be soft and wilted, and the broth rich and aromatic. If needed, cook longer until the vegetables are perfectly tender.
  8. Taste the soup and adjust seasoning with more salt, pepper, or a splash of vinegar to brighten the flavors. Remove from heat and let rest for 10 minutes to allow the flavors to meld fully.
  9. Ladle the hot soup into bowls, garnishing with chopped fresh herbs if desired. The soup should be hearty, with soft vegetables floating in a smoky, savory broth—perfect for cozy evenings.

Notes

For extra depth, add a splash of apple cider vinegar near the end. Vegetarian version: skip bacon and add smoked paprika or liquid smoke for smoky flavor. Leftovers taste even better the next day as flavors deepen overnight.