Food Talk And Fabulous Finds - It's the cabbage soup, I tell ya




View Full Version : It's the cabbage soup, I tell ya


recidivist
03-05-2009, 06:11 PM
I swear. I was so discouraged that my last weigh in (two weeks ago) I'd only lost a couple of lbs in two weeks, but I'd also quit eating my miracle cabbage soup every day. This past week I've been craving it, and eating a lot of it, and today's weigh-in was much better. I swear this stuff works by filling you up with food you can't gain weight on, so you don't eat as much of the real calories that hit you harder. I'll have a rice cake with a large bowl of soup, at least three times a day, and then eat other foods as my body seems to crave them (like protiens or fats) in controlled quantities.

My weight loss may also be partially attributed to the pedal exerciser, which I've used four times in the past week...I know it's a combination of the two, but for those of you who are stuck and going no-where on a plateau...try the cabbage soup!

I love it too (although it's a pain to make it). I won't let myself down again...I will always have a pot of cabbage soup on the stove.


MariaMaria
03-05-2009, 09:34 PM
So basically you're existing on cabbage soup and rice cakes? Am I understanding that right?

recidivist
03-05-2009, 09:42 PM
Oh no. I don't even count veggies, so the cabbage soup is like free food to me. I count the rice cakes, and I count everything else, but the cabbage soup either just fills me up a lot, or it helps raise my metabolism...not sure which. I eat anywhere from 1000 to 1200 calories a day, not counting veggies (which means I'm probably consuming about 1500 a day including veggies and cabbage soup). I just notice that I seem to lose weight faster when I'm eating a lot of cabbage soup. And it's not just cabbage. Each pot uses 1/2 head of cabbage, but the rest is celery, carrot, brocolli, onion, garlic, and bell pepper. I use chicken stock and flavor with garlic chili sauce (it's hot and spicy, but sweet from the cabbage).

I don't know why it seems to work, but it does. And it's delicious too.


Daimere
03-05-2009, 10:19 PM
I eat anywhere from 1000 to 1200 calories a day
That is way too low. 1200 is the minimum for healthy weight loss. Do you honestly think you can keep doing this for the rest of your life to keep your weight off.

twish
03-05-2009, 10:30 PM
According to my doctor, minimum calorie intake for an individual wishing to lose weight depends on a number of different factors, including height, weight and level activity. So, one person's minimum may not equal another person's recommended minimum.

Another poster on another thread did mention that they had better luck losing when they upped their calories a bit. Sometimes consuming too few calories for one's body/activity level can put the body into starvation mode and weight loss the really slows.

Good luck!

vixjean
03-05-2009, 10:31 PM
Yes I love soups, low calories and a great way to fill you up!

Thighs Be Gone
03-05-2009, 10:34 PM
Well, if it's working for you then stick with it I would say. Be sure to take a multi-vitamin.

JulieJ08
03-05-2009, 10:41 PM
That is way too low. 1200 is the minimum for healthy weight loss. Do you honestly think you can keep doing this for the rest of your life to keep your weight off.

The rest of the same sentence read "I eat anywhere from 1000 to 1200 calories a day, not counting veggies (which means I'm probably consuming about 1500 a day including veggies and cabbage soup)."

Soup as an appetizer has been studied before as a successful method to decreasing the total calorie intake of a meal. Recidivist is probably going beyond that, but it's all veggies, which in my book is all good! Perhaps high in sodium though, depending how it's made. I think always having some form of veggie soup on hand as a filler is a great idea.

Skinny4baby
03-05-2009, 11:07 PM
This soup sounds really yummo to me?? What exactly is Garlic Chili Sauce?? Never heard of it??

vixjean
03-05-2009, 11:16 PM
Is this sweet and sour cabbage soup, how do you make it?

fatmad
03-05-2009, 11:34 PM
I agree, clear soups are said to reduce calorie intake and cravings. And this one is a nice way to get your veggies too.
I may make a nice big pot of soup this weekend!

K8-EEE
03-05-2009, 11:42 PM
I went on the cabbage soup diet a few years back.....where you eat cabbage soup and one other mono-food a day for 14 days or something. I lost 10 pounds, and a significant part of my mind. The former returned with a few little friends, the other I'm still waiting on, LOL.

Anyhow since then I cannot bear to even be in a room with cooked cabbage, although I still love cole slaw.

recidivist
03-06-2009, 04:00 AM
I still eat quite a bit of other foods along with the soup. I just reach for the soup first when I'm hungry and it helps fill me up so I'm not craving other foods or feeling hungry all the time. I'm guessing it works because cabbage supposedly uses more calories to process than you get from eating it, or as Julie says, it just works as an appetite suppressant. If I have a rice cake with each bowl it's even more filling. And it helps me get a lot of veggies every day.

I used a 5 qt saucepan, I think, and to a large can of chicken broth (49.5 oz) I add a whole onion, a whole bulb of garlic (I love garlic), a half a head of cabbage, celery (about five large stalks), brocolli (4-6 cups), carrot (2 large), a bell pepper, and about 1/4 cup garlic chili sauce. All cut up in bite-sized pieces. Although the original instructions called for shredding everything. When you first add the veggies, the broth doesn't even cover them...they cook down until it eventually does, but it's mostly veggies. I don't overcook it too much or they start to get too mushy.

The Vietnamese chili garlic sauce is what I flavor it with, but you can use regular salsa...just to give it some zip. I like it hot and spicy, and the chili garlic sauce is hotter and spicier than most salsas. I've been told you can buy it at most supermarkets. I've only seen it at Cash and Carry, a restaurant supply place. The original recipe called for shredding all the veggies, and I don't do that. I just chop them normally.

I don't really care why it works...I just know it's working for me.

JenMusic
03-06-2009, 10:38 AM
The garlic chili sauce sounds like sriracha (sorry if spelling is a little off) which is used in a lot of SE Asian cooking. It's great, and adds a lot of flavor in small amounts. It should be available in the Asian section of most large markets, but would definitely be in any Asian market.

Hope this helps. The soup sounds yummy!

Skinny4baby
03-06-2009, 01:00 PM
I really appreciate you posting this thread..see you never know when you are going to help someone out with sharing!!;)

I am going to make a big pot on Sunday and eat it next week and see if it re-starts my weightloss. I actually LOVE all the ingredients..especially garlic & cabbage..so it will be effortless for me.

I will check for the chili sauce at Whole Foods in the Asian sec.? Thanks so much!

Go Cabbage Soup!:carrot:

sws19
03-06-2009, 01:59 PM
so wait, it's just broth with the veggies floating in it? or you cook all that stuff and then puree it in the food processor a la carrot soup?

saef
03-06-2009, 02:38 PM
What a timely post. I make soup every weekend. I have most of a head of cabbage (used part of it to stuff Cornish game hens) & was thinking about making cabbage soup, but I am not in the mood for my own standby cabbage soup recipe, which includes beets & carrots & carraway seeds. Broccoli's on sale this week at A&P. And I have some of that garlic chili sauce already on my fridge shelf among the condiments.

shrinkingviolet
03-06-2009, 02:57 PM
That sounds yummy. I love spicy and I love my homemade veggie soups. I just finished eating a bowl of my gazpacho, extra spicy w/ cayenne and pepper sauce. I do a lot of vegetable soup w/ a rainbow of veggies in it, the thing about soup w/ me is I will overeat it and I have to watch the salt. I sometimes really bloat up several pounds after a few days of swimming around the soup pot. I'm going to try your soup. Thanks for the recipe.

clarelou
03-06-2009, 03:06 PM
recidivist thanks for this post! soup is definalty the way forward for me. I always have it before dinner as it helps to make me feel fun. as youve pointed out they can be spiced up so are not all boring. Iv not tried cabbage soup though... may give it a whirl

Petunia418
03-06-2009, 03:34 PM
I'm going to make a big pot of cabbage soup this week! My WW leader recommends having a big bowl of broth-based soup before a meal to fill you up quicker and cut back on your total calories! Thanks so much for sharing your recipe, I think I'll throw some salsa in there!

ANOther
03-06-2009, 09:49 PM
The garlic chili sauce sounds like sriracha (sorry if spelling is a little off) which is used in a lot of SE Asian cooking. It's great, and adds a lot of flavor in small amounts

Preach it. I put it on hamburgers, in cabbage hot dish, and I haven't had it on pizza for a while and should do it tomorrow night. Just a few drops really fires it up. And yes, you got the spelling right

recidivist
03-07-2009, 12:28 AM
The product I use is Tuong Ot Toi VietNam, Chili garlic sauce. I buy it by the gallon, because I use it in just about everything. It's delicious in your morning oatmeal. You could make your own...it's just hot red chilis (seeds and all), garlic, salt, distilled vingar.

This is a website for the brand I buy. www.huyfong.com. They also have the sriracha sauce, but it doesn't have garlic in it...just chili. I love the garlic flavor of the garlic chili sauce.

lizziep
03-08-2009, 06:10 PM
mmm love that stuff. i always thought it was called Sambal but now i see it's the garlic chili one that we use too. We call it cock sauce in my house. cause it's funny- and the rooster on the front of course. :D

i've never tried cabbage soup but that sounds good. is there an actual recipe you could post? i seem to always ruin soup- i don't know how i do it.

recidivist
03-08-2009, 06:42 PM
See post 13 for how I make it usually...but I normally don't follow recipes and you can add whatever veggies you have in the house. Last night I added mushrooms and napa cabbage that I needed to use up. I've used spinach and brussel sprouts in it too. And if you don't have chicken broth you can use the paste chicken base, or mushroom base. I'll often add a spoonful of the mushroom base.

I tried adding stewed tomatoes once and didn't like that flavor as much. I don't use any starchy veggies.

mizski
03-09-2009, 02:41 AM
i've never tried cabbage soup but that sounds good. is there an actual recipe you could post? i seem to always ruin soup- i don't know how i do it.

Here's the recipe from the cabbage soup diet. That diet stinks but the soup is pretty good. :)

Cabbage Soup Recipe

6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 or 2 cubes of bouillon (optional) I use Better Than Boullion.
1 48oz can V8 juice (optional)

Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Directions:


Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out.
Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low.
Let soup cook for a long time (stir occasionally) - two hours works well. Season to taste with salt and pepper.

lizziep
03-09-2009, 03:53 AM
awesome thanks!

MBN
03-09-2009, 01:41 PM
Veggie soup is one of my go-to items when I'm trying to drop a couple of pounds. I make a huge pot of it with fat-free chicken or beef stock and all of the low-carb, low cal veggies I can find -- cabbage, cauliflower, broccoli, green beans, onion, tomatoes.

I don't season the whole pot, I add seasoning to the bowl as I heat it for serving. Depending on my mood, I'll add curry, or garlic/italian, or chili powder, or ginger/soy, or pepper sauce, or just eat it straight up. Sometimes I eat it chunky, and sometimes I blend it smooth. I'll add in lean protein, or unsweetened plain yogurt, or tofu sherataki noodles.

The variations are endless and it's efficient and cost-effective. A big pot can last me for several weeks and it is a lot cheaper than buying the canned low cal soups for lunch. A lot less sodium too.

But I count it as 40 calories per cup (just like any other cup of veggies), there are definitely calories in there and will add up if you eat enough. It's just relatively high bulk/low calorie, it's not zero calorie!

Lori Bell
03-10-2009, 11:33 AM
I too make a variation of cabbage soup, but mine is more of a stir-fry. I usually add cabbage, onions, cauliflower, (or broc.) tomatoes, garlic, yellow summer squash, zucchini, and a small bag of those julienned carrots. I start with a good splash of olive oil and stir fry the cabbage, onions and carrots until caramelized. I add the faster cooking vegetables near the end. I season it to suite my mood, though I often make it "Italianish" by adding lots of fresh basil and a bay leaf or 2. I count a huge bowl (of the stir-fry alone) as 100 calories because of the olive oil. It's AWESOME topped with 1/2 cup of cottage cheese and a tablespoon of grated Parmesan cheese!

If I make it southwest (or curried) flavored, cut up chicken breast is good.
If I make it Asian style, I'll add sesame oil, soy sauce, water chestnuts and peeled shrimp.

I have never been constipated since I have begun my weight loss journey...LOL :)

Priscatip
03-10-2009, 12:59 PM
Oh my gosh, I live off of that chili sauce. I keep a chicken broth container of broth boiled with a little ginger, lemongrass and chili paste in my fridge, and add veggies when I heat it up every day. Delicious! And when it's extra spicy, I have to eat even slower, so it lasts forever.

saef
03-10-2009, 02:52 PM
I've got a pot of "your" soup simmering on my stovetop today, Recidivist. With a few changes:

1) I stir fried the carrots, onions, celery, garlic & bell pepper in light olive oil, with a bit of sesame oil mixed in.

2) I added 14-oz can of finely diced tomatoes along with the broth. Just enough to give color. I don't think this was very Asian, but I like bits of tomato in soup.

3) Added some jarred ginger.

4) Added soy sauce.

5) My chili paste says Sambal Oelek on it & I used less than you did -- several tablespoons full, but not one-quarter cup.

I'll report on how it tastes later tonight. I'll have a cup before dinner.

ETA: I forgot another ingredient. I froze some tofu, then thawed & pressed it, so it had that sponge-like consistency that helps it soak up other liquids. I cut this up in chunks & added to the soup.

And I just ate about three tablespoons full of the soup while it was cooling on the stove. It's tasty but my mouth is still burning. I probably like it a little less hotter than you do. Glad I did not add a whole 1/4 cup of the chili paste.

willow650
03-10-2009, 04:18 PM
I make a cabbage soup, its cabbage, squash, zucchini, bell pepper, onion, tomato sauce, lots of seasonins and beef broth. it worked out to about 64 calories a cup. I prefer to add a pound of lean ground beef to it.

gaarmywife2007
03-10-2009, 04:32 PM
This sounds awesome...I am just starting to get serious about this whole weight loss thing so I'm looking for tons of new ways to get in the 4-5 servings of veggies I'm supposed to have everyday. Thanks!!

tdiprincess
03-10-2009, 05:19 PM
I enjoy making veggie soups also. I always add a can of beans, I know it adds calories, but it also adds some great fiber and protein to it. It also makes it a very, very filling soup. I will also puree some of the beans to thicken the broth up (I like a thicker broth). I haven't been making soup as much, I really need to make some soon. Since it's only 2 of us, I try to make it a little smaller otherwise it goes to waste at times, or else I just give a bunch of it away!
Thanks for these ideas though, I will be adding to my recipes!! :flow1:

JulieJ08
03-10-2009, 07:04 PM
Since it's only 2 of us, I try to make it a little smaller otherwise it goes to waste at times, or else I just give a bunch of it away!

It freezes great, and much, much better to pull out of the freezer on lazy days than processed frozen meals.

tdiprincess
03-10-2009, 07:24 PM
It freezes great, and much, much better to pull out of the freezer on lazy days than processed frozen meals.

Julie: I can't believe I never thought about that. Thanks! I will be doing next time I make it. Probably once we move into our house and get settled in! We move in about 3 1/2 weeks!!! :carrot:

CyndiM
03-29-2009, 07:17 PM
I've been thinking about this soup since I read this thread. I finally made a big pot. Yum! Thanks for the tips :)

Razorcandy
05-02-2009, 12:58 PM
You inspired me to make some cabbage soup.

I cut up my vegs and let them in the slow cooker lastnight, overnight. Its so good! I changed my recipe a bit. 45 cal per cup now (not counting the broth)

NoWillpowerHere90
05-12-2009, 09:08 PM
I made some just a bit ago, I put the 1/4th cup of hot sauce 'cause I LOVE hot foods. My husband tasted it, and said "Wow! That is hot" he drunk a mouthful of tea and then said "My mouth is STILL burning!"
Lol! But I think i'ma like it!! It smelled the house up a bit, but it's gonna be all worth it. Thanks so much for the recipe!!!!