You can update your YOU+ DOLE filters here to get the most tailored experience.

Cabbage Soup

Rate This

Total Time (minutes)
50
Difficulty
1
Servings
6
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 110
Nutrients

Nutrition Facts

Serving Size 370g

Amount per serving
Calories 110 Calories from fat: 10
% Daily Value*
Fat 1 g 2 %
Saturated 0 g 0 %
Trans 0 g
Polyunsaturated Fat 0 g %
Monounsaturated Fat 0.5 g %
Cholesterol 0 mg 0 %
Sodium 450 mg 19 %
Potassium 740 mg 21 %
Carbohydrate 23 g 8 %
Fiber 5 g 20 %
Sugars 7 g
Protein 4 g
Vitamin A 50 %
Vitamin C 130 %
Calcium 10 %
Iron 8 %
Vitamin D 0 %
Vitamin E 2 %
Vitamin K 4 %
Thiamin 6 %
Riboflavin 4 %
Niacin 6 %
Vitamin B6 10 %
Folate 6 %
Vitamin B12 0 %
Biotin 0 %
Pantothenic Acid 4 %
Phosphorus 6 %
Iodine 0 %
Magnesium 6 %
Zinc 2 %
Selenium 0 %
Copper 8 %
Manganese 10 %
Chromium 0 %
Molybdenum 2 %
Chloride 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A filling vegetable soup.

Ingredients

  • 2 teaspoons olive oil
  • 1 small head green cabbage (about 3 pounds)
  • 1/2 large DOLE® Onion, finely chopped (about 1 cup)
  • 1 1/2 teaspoons salt
  • 4 DOLE Red Potatoes, coarsely chopped (about 1 pound)
  • 3 small DOLE Carrots, coarsely chopped (about 1 cup)
  • 5 cups water
  • 1 can (14 ounces) crushed tomatoes
  • 1 tablespoon dried dill

Directions

  1. Heat the olive oil in a large stockpot over medium-high heat. Add the cabbage, onion and salt. Cook, stirring regularly, for about 5 minutes until the vegetables begin to soften. Add the carrots, potatoes, water, tomatoes and dill. Bring mixture to a boil, reduce heat to low and cover. Simmer for 30 minutes until vegetables are tender.
View & leave comments
Cabbage Soup A filling vegetable soup. Prep Time: Cook time: Serves: 6
Nutrition facts: 110 Calories, 1 grams fat
Ingredients:

2 teaspoons olive oil, 1 small head green cabbage (about 3 pounds), 1/2 large DOLE® Onion, finely chopped (about 1 cup), 1 1/2 teaspoons salt, 4 DOLE Red Potatoes, coarsely chopped (about 1 pound), 3 small DOLE Carrots, coarsely chopped (about 1 cup), 5 cups water, 1 can (14 ounces) crushed tomatoes, 1 tablespoon dried dill, Directions:Heat the olive oil in a large stockpot over medium-high heat. Add the cabbage, onion and salt. Cook, stirring regularly, for about 5 minutes until the vegetables begin to soften. Add the carrots, potatoes, water, tomatoes and dill. Bring mixture to a boil, reduce heat to low and cover. Simmer for 30 minutes until vegetables are tender.