Ingredients
Scale
- 2 tablespoons salted butter (or dairy-free butter for vegan option)
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour (or GF flour)
- 1 medium head green cabbage, cored and roughly chopped
- 8 cups water
- 3 tablespoons Better Than Bouillon (Chicken or Vegetable for vegan option)
- Kosher salt
- Black pepper
Instructions
- In a large pot, melt the butter over medium-low heat.
- Add the onion and cook until soft but not browned, stirring frequently for about 5 minutes.
- Stir in the flour and cook for 2 minutes to remove the raw taste.
- Pour in the water, bouillon, and chopped cabbage.
- Increase heat to medium, bring to a boil, then reduce to a simmer.
- Cover and cook until the cabbage is tender, about 20 minutes.
- Season with salt and pepper to taste.
Notes
- For a vegan version, use dairy-free butter and vegetable bouillon.
- Adjust seasoning according to your taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg