Anyone else lose their mind when it’s a full moon?
I’ve noticed it for years now with myself. I don’t sleep as well, I have more of a tendency to feel ill, and my inner crabapple rears her ‘tude more often.
My husband and I have discussed it, each of us copping up to being a tad more…estrogenic, shall I say?…and this last week, in particular, it seemed to be going around our household.
Jade was coming home from school in a bad mood, Natalie got sick, Sammy was a fussy mess, and me and the hubs have been of the verge of having more than a few ridiculous arguments.
The other day, we were all on our way to Target to buy some household essentials, and I was literally at my wit’s end with everyone…
But really, I love them all.
Too much reality for a Monday morning?
Feel free to click off.
(You savvy boys and girls caught that.)
Any-hooty-hoo, all this madness calls for soup.
You see, I was trying something a little different this week, this new phenomenon deemed ‘HCLF’, also known as, high carb, low fat. Instagram sucked me in with all of their delicious breads and rices and beans, oh my!
Sadly, this does not suit my body well. I only tried it for a few days and felt incredibly bloated. I love carbs though, so I thought I’d give it go and see how I felt, but alas, starches and I are not as compatible as I had dreamed…or maybe, it was the moon…
In any case, I made this cabbage soup this weekend to sort of ‘reset’ myself and bring down some bloat. It turned out so good that I wanted to share it here with you (and have it on record for next month’s satellite lunacy).
A delicious, low calorie (but filling) way to enjoy cabbage! Great for fighting bloat.
- 1 T . olive oil
- 1 c . yellow onion , chopped
- 1/4 of a green bell pepper
- 1 c . carrot , chopped
- 1 c . celery , chopped
- 3 garlic cloves , minced
- 1/4-1/2 t . red pepper flakes
- 1 t . dried oregano
- 1 t . dried basil
- 1 bay leaf
- 1/2 head green cabbage (~3-4 cups), shredded
- 1/2 c . tomato puree (see Notes)
- 3 1/2 c . water (or broth of choice)
- 1/3 c . fresh parsley , chopped
- lemon wedges , for serving, optional
- salt and pepper , to taste
- Heat oil in a pot.
- Add in onion and bell pepper, and saute for 2-3 minutes.
- Add in carrot, celery, garlic, spices, and a sprinkle of salt.
- Cook another 2-3 minutes.
- Add in bay leaf, cabbage, tomato puree, and water or broth.
- Bring to a boil.
- Lower to a simmer, and cook for 15-20 minutes.
- Stir in parsley.
- Add salt and pepper to taste.
- Serve and squeeze in some fresh lemon juice to taste (optional).
Fat: 2.6 gĀ Carbs: 10.8 gĀ Sugar: 5.1 gĀ Protein: 1.9 g; Nutrition facts based on using water. WW SmartPoints: 2
Notes:
Add red pepper flakes as desired for spicy-ness. I use 1/2 teaspoon, but my husband finds that a bit too much for him. Use your best judgment.
I use this tomato puree in this recipe, but I imagine tomato sauce would work well too.
I truly felt great after eating this all weekend. After I cooked it the first day, I left the pot on the stove so that I could snack on it here and there when I got hungry.
It kept my tummy full without being uncomfortable, I felt energetic and happy, and it’s delicious!
Also, with low calorie soups like this one, I feel better about eating a big, fat cheese crisp alongside it (tortilla recipe here!) which is exactly what I did. Carbs in moderation. š
Do you notice anything with a full moon?
Kinsey Dagsgard says
November 20, 2018 at 7:48 amcan you make this and freeze it for like a week then thaw it back out and eat it? or will it not be good? Thank you!!
Lauren says
November 21, 2018 at 12:11 pmHi Kinsey,
I’ve not tried myself, but I found this online: https://www.successful-diet-cabbage-soup.com/freezing-cabbage.html
Deborah says
October 21, 2018 at 4:53 amCan you please tell me the fiber grams per serving? And is a serving 1 cup or something different for this recipe?
Thank you.
Viki says
June 2, 2018 at 10:37 amHey I tried this recipe today and the soup was delicious! But i ended up adding just 1.5 cups of cabbage.
Lauren says
June 2, 2018 at 11:49 amThanks for your review Viki, I’m so happy you liked the soup!
Katia says
May 21, 2018 at 9:16 amI have a large head of red cabbage on hand. How would substituting that for the green affect the outcome? I’m assuming it would turn the soup a bright reddish purple, but other than that…???
Lauren says
May 21, 2018 at 1:22 pmHi Katia,
That should work, but red cabbage (to me) has a bit of a different taste, so it will vary from the original recipe. Depending on your taste, you may enjoy it more or less.
Karen says
April 9, 2018 at 9:33 amI am counting my calories so I want to find out what the serving size is for the 67 calories that you have listed. Thanks for your help!
Btw…great soup recipe!!
Lauren says
April 12, 2018 at 6:56 pmHi Karen,
Sorry for the delay! The calorie count is for 1/6 of the entire pot. š
Sab says
January 21, 2018 at 3:30 pmI like how you have the amount of cabbage needed for the recipe in cups because where I work, a head of cabbaae is easily bigger then a human head!! We do our cabbage salads on Mondays and often there is cabbage put on the side in totes and we’ll use it into a finer grind salad on wed. We’re allowed to take some home if we want and I often make lazy man cabbage rolls with the long cut. I look forward to trying the recipe out
Wayne fraser says
January 3, 2018 at 12:51 pmIn recipe it says the ingredient followed with a c. Can you tell me what the c stands for. I’m not very good at this just trying out your recipe for cabbage soup. Thanks
Lauren says
January 3, 2018 at 1:20 pmHi Wayne,
c stands for cup. š
Mary Jo says
October 11, 2017 at 9:08 amYou mentioned the serving size was 6 bowls. Can you tell the serving amount for one bowl (i.e. 1 cup?)
Lauren says
October 12, 2017 at 9:33 amI can’t say for sure the exact proportion, probably around 1-2 cups.
Mary Jo says
October 11, 2017 at 9:07 amHello. You mentioned the serving size was 6 bowls. Can you tell be the serving size for a bowl please?
Roberto says
May 15, 2017 at 12:22 pmThis is the only cabbage soup recipe i will eat. I tip my hat to you and your great blog!
Skye says
March 5, 2017 at 2:40 amCan I use a can of crushed tomatoes instead?
Lauren says
March 5, 2017 at 10:59 amHi Skye,
I haven’t tried, but you probably could if you enjoy the texture of them. I personally don’t like chunks of tomato.
Cat says
February 19, 2017 at 7:14 pmPop ups keep blocking the recipe.
ED & DIANA PORTER says
April 26, 2016 at 7:26 pmI make one much like this my mom made and i use Sour Salt instead of the lemon…..its wonderful to add a bit of tartness and it is good for you!
Jean Hemingway Luberto says
April 22, 2016 at 12:40 pmI was wondering if you could add Kielbasa or Lean Ground Beef to this for a more substantial Dinner Soup;? Jean
Lauren says
April 22, 2016 at 5:38 pmI think you could Jean! š
Angie says
February 2, 2017 at 5:32 pmI LOVE this soup!!! I’m vegetarian so I add vegan meatless crumbles to this and it is so delicious that even my carnivore hubby loves it too. :). It is so hearty and thick that it is a wonderful one dish meal. You could definitely add ground beef if you wanted.
Lauren says
February 2, 2017 at 8:29 pmThank you Angie, I’m so glad you like it! š
junie (@goodytooshoe) says
March 30, 2016 at 10:47 amLooks and sounds good. I am going to try it today, I will add it to my recipe collection
CEL says
February 3, 2016 at 5:41 ami follow hclf (but the raw version!) and the reason why you feel tired after sugar (as per you mentioned in previous posts) is because you have too much fat in your diet/body! fat prevents natural sugars from getting in and out of your cells therefore causing insulin spikes/crashes etc. you felt bloated because you still have fats/animals products in your system. it took me a few weeks/months to get over that and ‘detox’ my body. now I’ve been on it (vegan) 7 years (raw/high carb for 2 of them) and I’m healthier and leaner than ever! don’t give up if you want to give it a go again š our bodies and brains live and thrive off of carbs and natural sugars! just keep the fat super low (10%) and at the last meal of the day to ease digestion. look up tannyraw and high carb hannah on youtube!
@celinaeliz on IG xx
Lauren says
February 3, 2016 at 8:40 amHi Cel,
Thanks for your comment, but I’m actually really lean and feel much better eating fat and protein, especially with how hard I work out. I become bloated easily by certain starches in general, that’s just how my body operates. It’s cool to hear it works for you though! š
rockmyvegansocks says
February 1, 2016 at 9:40 pmGreat sounding soup! I love the lemon, it would really add a nice flavour.
I can’t say I’ve noticed anything different around a full moon. I have noticed I get moody for no good reason though, so maybe I should pay attention to the lunar cycle!
The meme cracked me up – I think we all feel like that sometimes ;p
Jean Hemingway Luberto says
April 22, 2016 at 12:30 pmI am affected by the full moon. Drives me crazy because the week leading up to it, I cannot sleep. Last night I got 2 hours sleep and as soon as the full moon gets here, I am fine. I have been like this for years, as was my Mother and now my daughter!
Alex from Sew, Simmer, and Share says
January 30, 2016 at 10:04 pmThis soup looks excellent! Tomato and cabbage go so well together… I’m biased though, I love anything with cabbage.
Claudia says
January 29, 2016 at 11:40 amYou would like kimichi its similar and fermented so you would be adding loads of freindly bacteria at the same time, just take some out of a jar and add water. Going to give your recipe a go as I lve kimichi !
CTLady says
January 25, 2016 at 1:27 pmYes, recently I’ve noticed I don’t sleep well during the full moon.