How long does homemade cabbage soup last in the fridge?

Once made, cabbage soup can stay fresh in the refrigerator for up to 3-4 days . If it's store-bought and unopened, it can typically last up to 1-2 years past the printed date as long as it's not stored in extreme temperatures. However, once opened, it should be consumed within 3-4 days.

What can you substitute for cabbage in soup?

8 Substitutes for Cabbage in Your Favourite Recipes Napa cabbage. Green beans. Brussels sprouts. Choy Sum. Bok Choy. Celery. Kohlrabi. Kale. More items...

Does cabbage soup burn belly fat?

Does it work for weight loss? The Cabbage Soup Diet has never been studied, so it's impossible to confirm its effectiveness . While it may result in temporary, short-term weight loss, it is unlikely to lead to sustainable weight loss.

How much weight can you lose on the 7 day cabbage soup diet?

People who follow the diet strictly will likely lose some weight, potentially 10 pounds per week or more. This is because it involves eating so few calories each day. However, in most cases, people quickly regain this lost weight once they return to their regular diet.

How do you make cabbage soup not gassy?

Cabbage contains an insoluble sugar and a lot of fiber. These can cause gas in some people. However, there are some herbs that might be useful, cooked with the cabbage, to reduce the amount of gas . These include dill seed, sage, caraway, basil, oregano, ginger, fennel, and allspice.

How do you take the bitterness out of cabbage soup?

It may not seem intuitive but adding salt is usually a better way to reduce bitterness than adding sugar.

What is the vegetable that tastes like cabbage?

Kohlrabi tastes like cabbage and looks like a turnip, albeit a spiney turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi resembles a root vegetable, but actually, the edible globe is the modified swollen stem of the plant and grows above ground.

Can you eat homemade soup after 7 days?

A general rule of thumb is that soup can be stored in the refrigerator for about three days , but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Can you eat cooked cabbage after 5 days?

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days . If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Can soup last 10 days in the fridge?

Like other leftover foods, homemade soup can safely be stored in the fridge for three to four days , per standard guidance from the USDA. This includes soups and stews that contain fish, meat, and poultry.

How long can you keep vegetable soup in the refrigerator before it goes bad?

When refrigerated, soup that contains vegetables or meat will stay good for 3–4 days . If you're freezing soup containing vegetables or meat, you can expect that to last for 2–3 months in the freezer.

Danish Recipe Remix: 19th Century Nine-Cabbage Soup (2024)

“Cabbage soup? Gross!” is the general response when the topic of this 19th Century Danish food classic, “Skærtorsdag søbekål,” is broached. But if you know how to make it right, cabbage soup can be a delicious (and highly nutritious!) meal.

The Thursday before Easter is called Skærtorsedag, and it’s a public holiday despite most Danes not celebrating it in a traditional or religious sense. In English, it’s called “Maundy Thursday,” and commemorates the last supper of Jesus Christ with the Apostles. In the 19th Century, this was a big deal. And what better way to celebrate a big deal day than with a nine-cabbage soup? Ja?

Also known as Skærtorsdag søbekål, the soup was eaten because it was packed with nutrients that would ensure health for the coming year. As a bonus, the soup would ward off evil demons (and the soup was probably capable of warding off many other things. Toot toot!)

Danish Recipe Remix: 19th Century Nine-Cabbage Soup (1)

Danish Recipe Remix: 19th Century Nine-Cabbage Soup (2)

Skærtorsdag søbekål is made with seven or nine kinds of cabbage (due to superstition), or an odd number of different greens if cabbage was too difficult to obtain. But: NINE kinds of cabbage?! Is this even possible? If you include cabbage cousins broccoli, brussels sprouts and the gang, it is! I enlisted the culinary skills of chef Albin Blomkvist to create a recipe with greens and marrow that is super healthy. Albin not only did this, but also produced a soup that actually looked and tasted good; now that’s culinary skill!

Try this delicious and nutritious cabbage soup recipe, remixed from the 19th century Danish classic:

9 cabbage soup – Skærtorsdag Søbekål

Serves 4

Ingredients

1. 1 head of White cabbage
2. 1 head of Savoy cabbage
3. 1/2 head of Pointy red cabbage
4. Black kale / Cavolo nero
5. Green kale
6. 1/2 head of Cauliflower
7. 8-12 Brussel Sprouts
8. 1 head of Broccolini
9. 1/2 head of Romanesco

Also

4-6 kg of Pork bones (nøgleben)
2 Shallots
Thyme
Sea salt

What you need

A large pot
A small pot
Frying pan
Ice bath
Chopping knife and/or food processor
Hand blender
Optional: food dehydrator

Instructions

Roast your pork bones at 180 degrees celsius for approximately 30 minutes, or until thoroughly roasted and dark brown.

Dice two larger shallots and saute them in a large pot. When the onions are just starting to caramelize, add your roasted pork bones to the pot.

Add cold water until it barely covers the bones. Bring to a boil and then turn down to simmer. Have a ladle ready to skim off any foam that forms on the top. This is the stock for your soup.

Add a handful of thyme. Optional: add a diced apple, dash of white wine or chopped and sauteed garlic.

Let your stock simmer for at least 30 minutes before straining the liquid into another pot. Let the liquid reduce until you have a taste and thickness that you’re happy with. This is going to be the base of your soup, so you’ll want strong flavors.

Using a knife, mandolin slicer or food processor, shred the white and savoy cabbages. Add the shredded cabbage to the stock and let it simmer.

Now it’s time to process the other vegetables. Leaving out the brussel sprouts, chop all your remaining vegetables to bite size pieces. Drop the pieces into boiling, salted water. After 10-20 seconds, remove and drop them into iced water for the same amount of time as blanching (10 – 20 seconds). This will immediately stop the cooking process and keep your vegetables at the perfect texture. Once vegetables are blanched, put aside.

Halve the brussel sprouts and fry them on the cut side in a thin layer of olive oil. Remove from frying pan and put aside, combining them with the blanched vegetables.

Brush the blanched cavolo nero (black kale) generously with olive oil and bake on a tray at 120 degrees celcius for 10 minutes or until crispy. You can also do this in a food dehydrator overnight if you’re very fancy. Once done, remove from baking tray and combine with all other vegetables.

By the time you have your other vegetables ready, the savoy and white cabbage should be cooked. Make sure of this by pressing some of the shredded vegetables against the side of the pot to see how easily the pieces break. When the fibers of the cabbage are broken down so that they pieces easily come apart, use your hand blender until the ingredients are smooth.

If the soup is too thick, just add a splash of water or milk. When the consistency is to your liking, add salt and pepper to taste.

Layer and mix your seven different kinds of cabbage in the bottom of your bowl, then pour the stock into the bowl along the side. This way you have a soup base with all your favorite kinds of perfectly cooked kale and cabbage in the middle.

Danish Recipe Remix: 19th Century Nine-Cabbage Soup (17)

Danish Recipe Remix: 19th Century Nine-Cabbage Soup (18)

Now enjoy your cabbage soup! Toot toot!