This Cabbage Fat-Burning Soup is perfect for those looking to enjoy a hearty, nutritious meal while keeping calories in check. Paired with a side of classic cornbread, it’s a comforting and satisfying combination. The soup is packed with vegetables that are rich in fiber, helping to keep you full longer, while the cornbread adds a touch of cozy warmth to your meal.
Cabbage Fat-Burning Soup
Ingredients:
- 1 small head of cabbage, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- Salt to taste
Instructions:
- In a large pot, sauté the onion, garlic, carrots, celery, and bell pepper until softened.
- Add the cabbage, diced tomatoes, vegetable broth, oregano, basil, pepper, and salt.
- Bring to a boil, then reduce the heat and simmer for 30 minutes until vegetables are tender.
- Adjust seasoning if needed and serve hot.
Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions:
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, oil, and eggs. Combine wet and dry ingredients until smooth.
- Pour batter into the baking dish and bake for 20-25 minutes until golden and a toothpick comes out clean.
Storing and Preserving
- Soup: Store the cooled soup in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Cornbread: Keep cornbread in a sealed container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the oven for best results.
Common Mistakes and Troubleshooting
- Overcooking Vegetables: This can make the soup mushy. Keep an eye on cooking times.
- Bland Soup: Seasoning is key! Adjust salt and herbs to your taste.
- Dry Cornbread: Ensure you don’t overbake it; check with a toothpick to avoid dryness.
- Soup Too Thin: Simmer longer with the lid off to thicken the broth.
- Cornbread Sticking to the Pan: Properly grease your baking dish or use parchment paper.
FAQs About Cabbage Fat-Burning Soup and Cornbread
- Can I use chicken broth instead of vegetable broth?
- Yes, chicken broth adds extra flavor, but keep in mind it’s no longer vegetarian.
- Can I add meat to the soup?
- Absolutely, adding cooked chicken or turkey can boost the protein content.
- Can I make cornbread gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend.
- How can I make the soup spicier?
- Add red pepper flakes or diced jalapeños to kick up the heat.
- Can I use canned corn in the cornbread?
- Yes, adding canned corn can add a nice texture and extra sweetness.
Conclusion
Cabbage Fat-Burning Soup paired with cornbread is a wholesome, easy-to-make meal that is both nourishing and delicious. It’s perfect for meal prepping or when you need a light yet satisfying dinner. The simplicity of this dish ensures it fits seamlessly into any meal plan while bringing warmth and comfort to your table. Enjoy every spoonful and slice!