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 to taste
- Black pepper to taste
Instructions
- Melt butter in a large pot over medium-low heat.
- Add chopped onion and cook until soft (about 5 minutes).
- Stir in flour and cook for 2 minutes.
- Add water, bouillon, and cabbage.
- Bring to a boil, then reduce heat to medium-low.
- Simmer covered for 20 minutes or until vegetables are tender.
- Adjust salt and pepper to taste.
Notes
- Use dairy-free butter for a vegan version.
- Substitute GF flour if needed.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg