Low Carb Cabbage Soup Recipe

This hearty Low Carb Cabbage Soup is made with smoky Kielbasa sausage, finely shredded white cabbage, and a fragrant trio of sautéed aromatics. The result is a warming bowl where the crisp, caramelized meat contrasts with the tender, melting ribbons of vegetable in a juniper-infused broth. It is the ultimate comfort meal for a cold winter night, offering a nourishing, guilt-free dinner that the whole family will devour.

Low Carb Cabbage Soup Ingredients

• 2 cups Kielbasa sausage: Cut into 1-inch cubes. This smoked sausage provides the savory backbone of the soup.
• 4 cups white cabbage: Finely shredded. Use a mandoline for uniform, noodle-like strands.
• 2 tablespoons olive oil: For sautéing the meat and vegetables.
• 1 medium onion, 1 cup carrots, 1 cup celery: Diced. This mirepoix builds the classic soup flavor base.
• 2 cloves garlic: Minced.
• 6 cups chicken stock: A rich base liquid; use beef stock for a darker, deeper flavor.
• 6 juniper berries: Highly recommended for that authentic, peppery, pine-like depth often found in Eastern European stews.
• 2 bay leaves & 1 tbsp fresh thyme: Aromatic herbs to infuse the broth.
• 2 teaspoons apple cider vinegar: Essential for brightening the soup and cutting the richness.
• Salt & Black Pepper: To taste.
• Fresh parsley: For a fresh, green finish.

How To Make Low Carb Cabbage Soup

1. Crisp the Sausage: Heat half of the olive oil in a large non-stick pot or Dutch oven over medium heat. Add the cubed Kielbasa sausage and sauté for 3 to 4 minutes. You want the edges to become browned and crispy to render the fat. Remove the sausage with a slotted spoon and set aside to keep it firm.
2. Sauté the Aromatics: Add the remaining olive oil to the flavorful fat left in the pan. Toss in the diced onion, carrot, and celery. Sauté for 3 to 4 minutes until the onions are translucent and soft. Add the minced garlic and cook for just 1 minute longer until fragrant.
3. Wilt the Cabbage: Add the shredded cabbage, salt, and pepper to the pot. Sauté for 1 to 2 minutes, stirring frequently. This brief direct heat helps the cabbage release its moisture and start to soften without boiling immediately.
4. Simmer the Soup: Pour in the chicken broth. Add the juniper berries, bay leaves, and fresh thyme. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on low heat for 20 to 25 minutes. The vegetables should be tender but still hold their shape.
5. Combine and Finish: Return the crispy Kielbasa to the pot for the last 5 minutes of cooking to warm through. Finally, stir in the apple cider vinegar or lemon juice. This acid is crucial for balancing the savory fat. Taste and adjust salt and pepper. Scatter with fresh chopped parsley before serving.

Recipe Tips

• Shredding matters: For the best texture, shred the cabbage finely using a mandoline slicer or a very sharp knife. Thick chunks of cabbage can be chewy and unappealing; fine shreds mimic the mouthfeel of noodles.
• The power of Juniper: Don’t skip the juniper berries if you can find them. They add a unique, woodsy flavor profile that elevates this from a “vegetable soup” to a complex, chef-quality dish. If unavailable, a sprig of rosemary is a decent alternative.
• Carb control: While carrots are nutritious, they are higher in carbs. To lower the net carbs from 8.1g to 7.4g, simply reduce the amount of carrots by half.
• Don’t boil the sausage: Adding the sausage back in only for the last 5 minutes ensures it stays snappy and distinct, rather than becoming soft and losing its flavor to the broth.

What To Serve With Low Carb Cabbage Soup

• Keto Dinner Rolls: Warm, almond-flour rolls are perfect for dipping into the broth.
• Sour Cream: A dollop of full-fat sour cream stirred in at the table adds a luxurious creaminess.
• Seed Crackers: Crunchy flax or chia seed crackers provide a nice textural contrast.
• Mustard: Serve with a side of spicy mustard for dipping the sausage chunks.

How To Store Low Carb Cabbage Soup

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 5 days. The flavors of the cabbage and sausage will actually improve and deepen the next day.
• Reheat: Reheat gently on the stovetop over medium heat or in the microwave. If the broth has reduced in the fridge, add a splash of water.
• Freeze: This soup freezes exceptionally well. Store in individual portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Low Carb Cabbage Soup Nutrition Facts

• Calories: 362 kcal
• Fat: 24.3g
• Saturated Fat: 4.6g
• Carbohydrates: 12.2g
• Fiber: 4.1g
• Net Carbs: 8.1g
• Protein: 24.9g

Nutrition information is estimated per 400ml serving.

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