I’m heading to Croatia in two weeks for Yacht week and doing my best to slim down before then. I made this soup for my lunches and snacks for the next week, and am sticking to a healthy lean protein diet for the remaining meals. If you’re planning to do the 7-day Cabbage Soup diet then follow those instructions but this soup recipe is the same.
Ingredients (enough for 1 week for either diet)
- 1 head of green cabbage, chopped
- 2 cups celery, diced
- 2 cups white or yellow onion, chopped
- 2 cup carrots, diced
- 2 green bell peppers, chopped
- ½ jalapeño, chopped
- 6 cloves garlic, minced
- 8-10 cups low-sodium chicken broth
- 28 oz canned diced tomatoes
- 2 teaspoons oregano
- 3 teaspoons basil
- 1 teaspoon red pepper flakes
- black pepper
- salt (optional)
This soup is all about the seasoning so add in plenty of it! As usual I made mine extra spicy, but if you want a milder flavor do not add jalapeño and limit the red pepper flakes.
- Heat 4 tablespoons of olive oil in a large pot over medium heat.
- Add celery, onions, bell peppers, carrots, and jalapeño (optional), and red pepper flakes. Sauté until tender.
- Stir in garlic, cook for 1 minute.
- Pour in chicken broth. Add tomatoes and cabbage, stir together.
- Bring to a boil and then reduce heat.
- Cook until cabbage is tender.
- Stir in all remaining seasonings.
- Taste and add more seasoning if needed.
I first made this dish when I made my first Shabbat dinner in Tel Aviv after going on Birthright. The food markets in Tel Aviv were absolutely incredible; fresh fish, vegetables, fruits, bins of olives, sacks of spices. When you walk through the market the workers hand out samples and everything you try tastes like the best thing you’ve ever eaten. I was making dinner for a few people so I started out by buying a few filets of white fish, whatever the fish guy recommended. I then bought 10 of the ripest tomatoes I could find, a bunch of garlic cloves, 6 lemons, bunch of parsley and a container of the juiciest black olives (after a much needed taste test.)
When I came back from my trip I craved my Israeli dish so I attempted to re-create it and I did a pretty good job. Obviously nothing will taste as good as fresh ingredients but I still devoured the entire meal I made. Most of the ingredients are dependant on your taste so feel free to choose what you like best.
Chopped tomatoes, garlic and olives
Ingredients (serves 4)
- 4 white fish filets (I suggest a Tilapia)
- 10 chopped tomatoes
- container Mediterranean black olives
- 4 lemons
- 4 garlic cloves
- bunch parsley
- olive oil
- salt and pepper
- bread (for dipping)
1. Chop tomatoes. Slice garlic thinly. Chop olives (remove pit). Mix ingredients together.
2. Put over to 400 degrees.
3. Slice 3 lemons thinly.
4. Chop parsley
5. Lay some lemon slices along bottom of baking pan to cover area. Place fish on top. Drizzle olive oil over, sprinkle with salt and pepper.
6. Spread tomato mixture over fish. Layer remaining lemon slices on top. Squeeze juice from half lemon. Sprinkle parsley over.
7. Place in over for 15-20 minutes.
8. Serve with bread for dipping and small lemon wedge.