Go Back
healthy cabbage soup from The Jewish Kitchen
Print This Recipe

Cabbage Soup (Diet)

With just the right amount of seasoning and zip, this soup has a little bit of a tangy taste, yet, it is so refreshing. The tomato juice with all the cooked cabbage looks vary appealing when served.
Course Appetizer, Lunch, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 46 ounce can Tomato Juice or bottle
  • juice of one lemon
  • 1 16 ounce bag of Cabbage mix
  • 1/2 tsp. freshly ground black pepper, divided
  • 1/2 tsp. garlic powder divided
  • 1/2 tsp. onion flakes divided
  • 3 packets of Splenda
  • chopped fresh parsley for garnish (optional)

Instructions

  1. In a large pot heat the tomato juice, on low heat . Add the cabbage and stir. Add half the seasonings. Add all of the Splenda and stir. Cover and cook on low heat for 10 minutes, stirring occasionally.
  2. Taste to see if it is seasoned to your taste. At this point you can adjust seasonings. Cook until cabbage is soft. Garnish with fresh parsley if desired.