WW Slow Cooker Cabbage Soup

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WW Slow Cooker Cabbage Soup

Description

This comforting, low-point Cabbage soup is packed with tender cabbage, hearty potatoes, flavourful broth, and savoury herbs. It’s warm, filling, and ideal for anyone focusing on weight management, high-volume eating, or healthier comfort meals. The slow cooker does all the work, creating a rich and cozy dish with simple ingredients and minimal effort.

Ingredients

  • 1 medium head green Cabbage, cut into wedges
  • 4 medium potatoes, peeled and cubed
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Lightly grease the slow cooker with cooking spray or a small amount of olive oil.
  2. Add potatoes, onion, and garlic to the bottom of the slow cooker.
  3. Arrange cabbage wedges on top.
  4. In a bowl, whisk together broth, olive oil, apple cider vinegar, thyme, parsley, paprika, salt, pepper, and red pepper flakes.
  5. Pour the broth mixture evenly over the vegetables.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until cabbage is tender and potatoes are fully cooked.
  7. Carefully ladle soup and vegetables into bowls. Spoon extra broth over the top and garnish with fresh parsley.
  8. Serve warm.

Optional High-Protein Additions

To make this meal more protein-focused while keeping it Weight Watchers-friendly, add one of these options:

  • Shredded Chicken breast
  • Lean ground turkey
  • White beans
  • Lentils
  • Nonfat Greek yogurt on top
  • Cottage cheese stirred into the broth

Servings

Serves 6

Nutritional Information (Approx. Per Serving)

  • Calories: 145
  • Protein: 4g
  • Carbohydrates: 28g
  • Fat: 3g
  • Fiber: 5g
  • Sodium: 420mg

With Added Chicken Breast

  • Protein increases to approximately 22g per serving.

Tips for Best Results

  • Cut cabbage into thick wedges so it holds together during cooking.
  • Yukon Gold potatoes give the soup a buttery texture.
  • Add extra broth if you prefer a soupier consistency.
  • For richer flavor, sauté onions and garlic before slow cooking.
  • Sprinkle extra black pepper before serving for added warmth.

Benefits of This Recipe

  • Cabbage is low in calories but high in fiber, helping you stay full longer.
  • Potatoes provide satisfying complex carbohydrates and potassium.
  • Slow-cooked meals are comforting and help reduce cravings.
  • Easy to meal prep for lunches and busy weeknights.
  • Naturally budget-friendly and customizable.

Storage Notes

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze portions for up to 2 months.
  • Reheat gently on the stovetop or microwave.

Q&A

Can I make this on the stovetop?

Yes. Simmer everything in a large pot for about 35–40 minutes until vegetables are tender.

Is this recipe freezer-friendly?

Absolutely. Let the soup cool completely before freezing.

Can I skip the potatoes?

Yes. Substitute cauliflower for a lower-carb version.

How can I increase the protein without many extra points?

Add shredded chicken breast, turkey, beans, or fat-free Greek yogurt.

What can I serve with it?

A side salad, roasted chicken, or whole-grain toast pairs perfectly with this soup.

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