Remove the outer leaves from the cabbage and cut it into quarters. Remove the hard core, then slice the cabbage into bite-sized pieces.
Peel the onions and slice them thinly. Mince the garlic.
Step 2: Cook the onions
Heat the olive oil or butter in a large pot over medium heat.
Add the sliced onions and cook for about 7–10 minutes, stirring occasionally, until they become soft and lightly golden.
Step 3: Add the garlic
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
If using tomato paste, stir it in now and cook for about 1 minute.
Step 4: Add the cabbage
Add the chopped cabbage to the pot and stir everything together.
Cook for about 5 minutes, allowing the cabbage to soften slightly and absorb the flavor of the onions and garlic.
Step 5: Add the broth and seasonings
Pour in the vegetable or chicken broth.
Add the salt, black pepper, paprika, thyme, and bay leaf. If desired, add Worcestershire sauce for extra savory flavor.
Stir well.
Step 6: Simmer the soup
Bring the soup to a gentle boil, then reduce the heat to low.
Cover the pot and simmer for 25–35 minutes, or until the cabbage is very tender.
For a softer, more deeply flavored soup, you can simmer it for another 10–15 minutes.
Step 7: Finish the soup
Remove the bay leaf and taste the soup.
Adjust the salt and pepper as needed. Add a small splash of lemon juice for a fresh finish, then sprinkle with chopped parsley.
Step 8: Serve
Ladle the hot cabbage and onion soup into bowls and serve immediately.
For a heartier meal, serve it with crusty bread, rice, potatoes, or shredded chicken.
Tip: For an especially rich flavor, allow the onions to become nicely golden before adding the cabbage. The caramelized onions give the soup a naturally sweet and savory taste.
Important: Cabbage and onions can be part of a healthy diet, but this soup has not been established as a substitute for morphine or as a treatment for rheumatic, muscle, or joint pain.
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