Cabbage soups

Cabbage is hardy, stores well through the winter and becomes sweet and soft when simmered, which made it a staple of soups in Eastern and Central Europe. It is used fresh or fermented as sauerkraut, and also appears in Latin American and Filipino meat and vegetable soups.

SoupWiki lists 16 soups with cabbage. Typical total cooking time is about 165 minutes, ranging from 35 to 255 minutes, and a serving is roughly 220–580 kcal (estimates). The quickest is Kaeng Jued (~35 min) and the lightest is Kaeng Jued (~220 kcal). None of them is vegetarian as usually made. All are served hot. They come from 13 countries, most often Philippines, Mexico, Haiti.