Low-Carb, Gluten-Free Napa Cabbage Soup

Add Napa Cabbage Soup to Your Gluten-Free Diet

I love the flavor of napa cabbage.  It’s such a pleasant, healthy addition to my gluten-free diet.  It has a problem, though…

…It’s so delicate that it can easily be overwhelmed if it’s combined with the wrong flavors and textures.

Low-Carb, Gluten-Free Napa Cabbage Soup

Napa Cabbage Soup

To keep from overwhelming the delicate flavor, I combined these readily available, simple ingredients to enhance the natural flavor of the napa cabbage.  It made a delicious gluten-free and low-carb soup.

Enjoy… I sure did!

Gluten-Free Napa Cabbage Soup


1 Tablespoon Vegetable Oil

1/2 Cup Onion, chopped thin

1/4 Cup Green Pepper and/or Carrot, chopped thin

1/4 Cup Tomato, chopped

1/2 Cup Mushrooms, sliced

4 Cups Broth, Mushroom, Chicken or Beef

3 Cups Napa Cabbage, cut in 1/2″ strips

1/2 Teaspoon Salt, more or less as you like

1/8 Teaspoon Pepper, more or less as you like

For Garnish:  4 Tablespoons Garbanzo Beans, Canned, drained, or 4 Grape Tomatoes, halved, or a Sprig of Fresh Parsley


Heat the oil in a medium saucepan.  Add the vegetables except for the cabbage.

Saute until onion begins to look transparent.

Add the broth.  If you like, use homemade stock.  Simmer for about 10 minutes.

Stir in the cabbage.

Adjust the seasoning to taste. Heat again and serve.

Garnish with a tablespoon of garbanzo beans, or with a grape tomato, halved, or with a sprig of fresh parsley.

This soup is gluten-free (no wheat, barley or rye), as well as low-carb, low-glycemic, casein-free, dairy-free, egg-free, lactose-free and nut-free.  If you use your own stock, it can also be corn-free and soy-free.  If you use mushroom broth, it can be vegetarian.

Linked to Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday, the Gluten-Free Homemaker’s Gluten-Free Wednesdays and Miz Helen’s Country Cottage Full Plate Thursday.

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  • Dieter Quieter

    July 2, 2012

    Very nice post. I just stumbled upon your blog and wanted to say that I’ve truly enjoyed browsing your blog posts. In any case I will be subscribing to your feed and I hope you write again very soon!

  • We are on the same wavelength! I love these healing soups and cabbage is perfect for a cold winter’s day. I love the idea of this soup. Wish you lived next door, I’d invite myself over for lunch! =)

    • Pat

      February 15, 2012

      I wish we lived next door to each other, too — what fun that would be to share some soup for lunch!

  • InTolerant Chef

    February 14, 2012

    I haven’t heard of Nappa Cabbage before, is it most similar to kale, ‘normal’ ball type cabbages, or chinese cabbage like wombok? It doesn’t really matter I guess though, as I love them all :) Lovely recipe indeed!

    • Pat

      February 15, 2012

      Napa, or Nappa, or Chinese cabbage are much lighter in color than kale, with a milder, sweeter taste. It grows in a fairly tight head, not loose-leaf like kale, and the head has more of an elongated shape than a plain cabbage. Sometimes bok choy is called Chinese cabbage, too.

  • Miz Helen

    February 13, 2012

    Good Morning Pat,
    It is so cold here today, your soup looks so delicious to me. I just love a good soup like this to warm me up and make me feel better. Hope you have a wonderful week and a special Valentine Day. Thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Rogene

    February 11, 2012

    That sounds so good! Will have to give it a try. We love soup!

    • Pat

      February 11, 2012

      Thanks, Rogene. It’s easy to make, too.

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