Keto Cabbage Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
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Cuisine
German
Keto Cabbage Soup
Description
Keto Cabbage Soup features a sauté of diced onion, carrot, celery, and garlic alongside smoky kielbasa pieces, softened with finely shredded cabbage simmered in a flavorful chicken broth infused with thyme, bay leaves, and optional juniper berries. The cooking process allows the cabbage to become tender without disintegrating, capturing the sausage's crispiness and the aromatic herbs. A touch of apple cider vinegar adds acidity to balance the savory profile. The soup's composition makes it suitable as a low-carb meal option that is satisfying and nourishing.
The soup yields multiple portions suitable for batch cooking. The combination of vegetables and kielbasa provides a complex texture mix, with the savory sausage complementing the natural sweetness of the vegetables. The use of juniper berries, while optional, contributes a subtle pine-like aroma that enhances the broth's depth.
Season the soup at the end and sprinkle freshly chopped parsley to add a fresh herbal note. It can be enjoyed on its own as a light meal or alongside simple sides.
You can shred the cabbage finely with a mandoline slicer or sharp knife for better texture, or chop more coarsely if preferred but extend cooking time slightly. Store leftovers in the fridge up to 5 days or freeze portions for up to 3 months. Reheat gently on the stovetop or in a microwave before serving.
Ingredients
- 2 tablespoon olive oil
- 2 cups kielbasa sausage 300g, cut into 1-inch cubes
- 1 onion 100g, diced, medium
- 1 cup carrot 130g, diced
- 1 cup celery 130g, diced
- 2 cloves garlic minced
- 4 cups cabbage 400g, finely shredded, cups packed (½ medium cabbage, white
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
- 6 juniper berries optional, but recommended
- 2 bay leaf
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- 6 cups chicken stock 1.5 litres
- 2 teaspoon apple cider vinegar or lemon juice
To Serve
- 3 tablespoon parsley finely chopped
Instructions
- Heat the olive oil in a non-stick pan or skillet on medium heat. Add ½ of the olive oil and sauté the cubed kielbasa sausage for 3 - 4 minutes until crisp. Remove from the pan and set aside.
- Add the remaining oil to the pan and sauté the diced onion, carrot and celery for 3 - 4 minutes until the onions are translucent. Add the minced garlic for 1 further minute.
- Now add the shredded cabbage, salt and pepper and saute for 1 - 2 minutes.
- Pour in the chicken broth. Add the juniper berries, bay leaves and thyme. Simmer on a low heat for 20 - 25 mins uncovered. Add in the kielbasa for the last 5 minutes of the cooking time.
- Stir through the apple cider vinegar or lemon juice and adjust the seasoning to taste. Scatter with fresh parsley to serve.
Notes
- Shredding the cabbage finely improves the soup’s texture; chopping coarsely requires longer cooking.
- Leftovers store well refrigerated for 5 days or frozen up to 3 months.
- Reheat gently on stove or microwave to preserve flavors and texture.
- Reducing carrots lowers net carbs for stricter keto plans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 400ml | |
| Calories | 362kcal | 18% |
| Total Carbohydrates | 12.2g | 4% |
| Protein | 24.9g | 50% |
| Fat | 24.3g | 37% |
| Saturated Fat | 4.6g | 23% |
| Sodium | 98mg | 4% |
| Potassium | 842mg | 18% |
| Fiber | 4.1g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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