This Bolu soup cooks white cabbage with onion and apple vinegar, creating a warm bowl with light acidity for cooler days.
10 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice 400 g white cabbage into thin strips and dice 1 onion.
Soften the onion in 1 tablespoon olive oil for 3 minutes.
Add the cabbage and turn it for 4 minutes so its volume drops.
Add 1.25 liters water and cook over medium heat for 18 minutes.
Add 2 tablespoons apple cider vinegar and boil for 2 minutes.
Rest the pot covered for 5 minutes so the sharpness of the vinegar does not evaporate away.
💡 Tip: Adding the vinegar in the last 5 minutes helps keep its aroma lively.
🍽️ Serving suggestion: Serve the soup in a warm bowl with a slice of bread alongside.
~96
kcal calories
2
g protein
12
g carbs
4
g fat
3.5g
Sugar
2.4g
Fiber
25.6mg
Sodium
0.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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