Low Acid Cabbage Soup​ Recipe

Low acid cabbage soup — yep, the name is boring, but this is the one I come back to when my stomach’s throwing a fit and all I want is something warm and not gonna punch me in the gut. It’s cheap, fast-ish, and surprisingly comforting even though it’s literally just cabbage in a pot. And no, the tomatoes don’t ruin it (if you even wanna keep them).

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Ingredients Needed

• 3 tablespoons olive oil: the good kind, or honestly just whatever’s not rancid in your cupboard.
• ½ onion, chopped: if your stomach can handle it. If not? Skip it. Nothing breaks.
• 2 garlic cloves, chopped: I always toss these in and regret it later. Do you.
• 2 quarts water: plain water. Broth if you’re fancy. I’m not.
• 4 teaspoons chicken bouillon granules: pick low-sodium, no weird additives. Check the label, I’m serious.
• 1 teaspoon salt: or don’t, if the bouillon already tastes like a salt lick.
• ½ teaspoon black pepper: you could leave this out if you’re super acid-sensitive. I sometimes do.
• ½ head cabbage: green, chopped messy. Not the whole head unless you want leftovers for a week.
• 1 (14.5 oz) can stewed tomatoes, drained: optional. Might make things a little less boring, might upset your gut. Your call.

How To Make Low Acid Cabbage Soup

Sauté the onion and garlic:
Get your big pot. Add the olive oil, throw in the chopped onion and garlic. Stir it around. Let it go until it smells kinda sweet, like 5 minutes-ish. Or skip this part if your stomach hates everything — it’s still soup without them.

Add water + bouillon + seasonings:
Dump in the water, bouillon, salt, pepper. Stir. It’ll look weird and floaty, don’t worry. Bring it to a boil but don’t walk away or it might go full volcano mode.

Add cabbage:
Now the cabbage. It’ll look like way too much at first but give it 10 minutes and it shrinks. Like magic. Simmer on medium-low so it doesn’t turn into mush. Stir once in a while if you remember.

Add tomatoes (optional):
If you decided to risk the tomatoes, add them now. Let it all simmer for another 15 to 30 minutes. Depends how soft you want it. I kinda like it when the cabbage still has a bit of chew.

Eat it:
Ladle it into a mug or a bowl or whatever’s clean. Sip slowly. Breathe. Try to remember food doesn’t have to be exciting to be good for you.

Recipe Tips

• Tomato-free version is safer if your acid reflux is in goblin mode.
• Low-sodium bouillon is better — you can always add more salt, not take it out.
• Garlic and onion are optional. Trust your gut (literally).
• Add some cooked rice or peeled potato cubes if it feels too “brothy.”

How to Store & Reheat

Room Temperature:
Don’t leave it sitting more than an hour. Bad idea.

Fridge:
Up to 3 days in a sealed container. Glass is best if your fridge stinks (mine does).

Freezer:
Totally freezable. I do it in single servings. Reheat on the stove with a splash of water.

Nutrition Facts (Approx. per serving)

• Calories: 110
• Sodium: 420mg
• Protein: 3g
• Fat: 5g
• Carbs: 12g
• Fibre: 3g
• Sugar: 4g

FAQs

Is this soup safe for acid reflux?
Yup — if you skip the tomatoes and go light on garlic/onion. That’s the low acid version.

Can I leave out the garlic and onion?
Absolutely. I do it all the time. It’s still totally fine.

What if I want it thicker?
Throw in cooked rice, quinoa, or peeled potato cubes at the end. Works every time.

Do I need fresh cabbage?
Please yes. Bagged pre-chopped stuff tastes weird and sours faster.

Can I use broth instead of bouillon?
Yep — use 2 quarts low-sodium broth and skip the bouillon/water step.